CN106577959A - Method for reducing loss rate during cooling mature of carcass beef - Google Patents
Method for reducing loss rate during cooling mature of carcass beef Download PDFInfo
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- CN106577959A CN106577959A CN201611120494.2A CN201611120494A CN106577959A CN 106577959 A CN106577959 A CN 106577959A CN 201611120494 A CN201611120494 A CN 201611120494A CN 106577959 A CN106577959 A CN 106577959A
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- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000001816 cooling Methods 0.000 title claims abstract description 33
- 235000015278 beef Nutrition 0.000 title abstract description 21
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 9
- 239000007789 gas Substances 0.000 claims abstract description 8
- 229920000573 polyethylene Polymers 0.000 claims abstract description 7
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000005977 Ethylene Substances 0.000 claims abstract description 4
- 229920001577 copolymer Polymers 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract 8
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 230000035800 maturation Effects 0.000 claims description 12
- 230000005540 biological transmission Effects 0.000 claims description 7
- 239000004698 Polyethylene Substances 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims 1
- 230000004580 weight loss Effects 0.000 abstract description 6
- 238000007796 conventional method Methods 0.000 abstract description 3
- 229910001873 dinitrogen Inorganic materials 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract 6
- 208000016261 weight loss Diseases 0.000 abstract 2
- 238000011282 treatment Methods 0.000 description 7
- 241000283690 Bos taurus Species 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 230000004888 barrier function Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000003307 slaughter Methods 0.000 description 4
- 230000005070 ripening Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Packages (AREA)
Abstract
Description
技术领域technical field
本发明涉及一种降低牛胴体冷却成熟损失率的方法，属于冷鲜肉工领域。The invention relates to a method for reducing the loss rate of beef carcass cooling and maturation, and belongs to the field of chilled fresh meat industry.
背景技术Background technique
牛肉冷却成熟是指对屠宰后的肉牛胴体迅速进行冷却处理，使胴体温度在24小时内降为0～4℃，并在此温度范围内进行冷却成熟(一般采用72h～168h排酸，甚至更长时间)的过程。肉牛屠宰后经过冷却成熟可有效降低牛肉嫩度，提升风味。在发达国家的生鲜肉消费中，冷鲜肉已达90％。Beef cooling and maturation refers to the rapid cooling of beef cattle carcasses after slaughter, so that the carcass temperature will drop to 0-4°C within 24 hours, and cooling and maturation within this temperature range (generally 72h-168h deacidification, or even more long time) process. Cooling and maturation of beef cattle after slaughter can effectively reduce beef tenderness and enhance flavor. In the consumption of fresh meat in developed countries, chilled meat has reached 90%.
目前，按照冷却肉的工艺标准要求，冷却间的温度控制在0℃～4℃；相对湿度为85％～90％；风速0.6～1.2m/s。在此条件下，肉牛胴体裸露在外，由于长时间的水分蒸发会造成3％甚至更高的风干损失。因此需要提供一种降低牛胴体冷却成熟损失率的方法。At present, according to the process standard requirements for cooling meat, the temperature in the cooling room is controlled at 0°C-4°C; the relative humidity is 85%-90%; the wind speed is 0.6-1.2m/s. Under these conditions, the beef carcass is exposed, resulting in a drying loss of 3% or more due to long-term water evaporation. Therefore need to provide a kind of method that reduces the cooling maturation loss rate of cattle carcass.
发明内容Contents of the invention
本发明的目的是提供一种降低牛胴体冷却成熟损失率的方法，本发明方法能够显著降低现有冷却成熟方法造成的损失率。The purpose of the present invention is to provide a method for reducing the loss rate of cooling and maturation of beef carcasses, and the method of the invention can significantly reduce the loss rate caused by the existing cooling and maturation method.
本发明所提供的牛胴体冷却成熟损失率的方法，包括如下步骤：将经冷却后的所述牛胴体置于高阻隔包装袋中，向所述高阻隔包装袋中充入氮气或二氧化碳气体，进行冷却成熟即可。The method for cooling mature loss rate of beef carcass provided by the present invention comprises the following steps: placing the cooled beef carcass in a high-barrier packaging bag, filling nitrogen or carbon dioxide gas into the high-barrier packaging bag, Allow to cool and mature.
上述的方法中，所述氮气或二氧化碳气体均为食品级的。In the above method, the nitrogen or carbon dioxide gas is food grade.
上述的方法中，所述高阻隔包装袋由高阻隔复合膜制成。In the above method, the high barrier packaging bag is made of high barrier composite film.
上述的方法中，所述高阻隔复合膜的材质为乙烯/乙烯醇共聚物(EVOH)和/或聚乙烯(PE)，即所述高阻隔复合膜为以EVOH和/或PE为材质的多层复合膜。In the above method, the material of the high-barrier composite film is ethylene/vinyl alcohol copolymer (EVOH) and/or polyethylene (PE), that is, the high-barrier composite film is made of EVOH and/or PE. layer composite film.
上述的方法中，所述高阻隔复合膜的氧气透过率可为6.60～7.82cc/m2/24hr，具体可为7.10cc/m2/24hr，，湿气透过率可为3.87～7.01g/m2/24hr，具体可为6.68g/m2/24hr。In the above method, the oxygen transmission rate of the high barrier composite film may be 6.60-7.82cc/m 2 /24hr, specifically 7.10cc/m 2 /24hr, and the moisture vapor transmission rate may be 3.87-7.01 g/m 2 /24hr, specifically 6.68g/m 2 /24hr.
上述的方法中，充入所述氮气或所述二氧化碳气体后，所述高阻隔包装袋内的压力可为0.11～0.13MPa。In the above method, after filling the nitrogen gas or the carbon dioxide gas, the pressure inside the high barrier packaging bag may be 0.11-0.13 MPa.
上述的方法中，所述“冷却”采用现有技术中常规的冷却步骤即可。In the above method, the "cooling" can adopt conventional cooling steps in the prior art.
上述的方法中，所述“冷却成熟”采用的现有技术中常规的冷却成熟工艺即可。In the above method, the "cooling ripening" adopts the conventional cooling ripening process in the prior art.
所述高阻隔包装袋在降低牛胴体冷却成熟损失率中的应用也属于本发明的保护范围。The application of the high-barrier packaging bag in reducing the loss rate of beef carcass cooling and maturation also belongs to the protection scope of the present invention.
本发明方法，采用高阻隔复合膜制成的专用袋，作为牛胴体的包装袋，将冷却后的牛胴体装入包装袋中后并充入是食品级的氮气或二氧化碳气体，然后在常规的冷却成熟条件下成熟即可。本发明方法能够显著降低冷却失重损失率，如处理牛胴体时，本发明方法比现有冷却方法降低失重2～3倍以上。The method of the present invention adopts a special bag made of a high-barrier composite film as a packaging bag for the beef carcass. After the cooled beef carcass is packed into the packaging bag, it is filled with food-grade nitrogen or carbon dioxide gas, and then in a conventional It can be matured under cooling and ripening conditions. The method of the invention can significantly reduce the loss rate of weight loss during cooling, for example, when treating a cattle carcass, the method of the invention can reduce the weight loss by more than 2 to 3 times compared with the existing cooling method.
具体实施方式detailed description
下述实施例中所使用的实验方法如无特殊说明，均为常规方法。The experimental methods used in the following examples are conventional methods unless otherwise specified.
下述实施例中所用的材料、试剂等，如无特殊说明，均可从商业途径得到。The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.
实施例1、牛肉的冷却成熟The cooling maturation of embodiment 1, beef
选取12头12月龄的健康西门塔尔杂交公牛，宰前禁食12h，停水2h，按照伊斯兰教屠宰要求进行宰杀。每头牛经电击、宰杀、放血、去头蹄和内脏、剥皮、劈半冲洗推入冷却间冷却24h。选取左侧胴体随机分为两组，称重。处理组牛胴体套上灭菌的高阻隔专用袋，充入食用级二氧化碳气体(袋内压力为0.12MPa)，并扎紧袋口，推入冷却间成熟(温度0℃～4℃；相对湿度为85％～90％；风速0.6～1.2m/s)，对照组按照常规方法冷却成熟，成熟时间均为7天。成熟结束后胴体称重，测定剪切力和菌落总数，结果分别如表1、表2和表3中所示。Twelve 12-month-old healthy Simmental hybrid bulls were selected, fasted for 12 hours and without water for 2 hours before slaughter, and slaughtered according to Islamic slaughter requirements. Each cow is electrocuted, slaughtered, bled, head, hoof and viscera removed, skinned, washed in half and pushed into a cooling room for 24 hours. The carcasses on the left side were randomly divided into two groups and weighed. The cattle carcasses of the treatment group were covered with a sterilized high-barrier special bag, filled with food-grade carbon dioxide gas (the pressure inside the bag was 0.12MPa), and the bag was tightly tied, and pushed into the cooling room for maturation (temperature 0°C-4°C; relative humidity 85%-90%; wind speed 0.6-1.2m/s), the control group was cooled and matured according to the conventional method, and the maturation time was 7 days. After maturation, the carcass was weighed, and the shear force and the total number of bacterial colonies were measured. The results are shown in Table 1, Table 2 and Table 3, respectively.
本实施例中采用的高阻隔专用袋由高阻隔复合膜制成，其中高阻隔复合膜为EVOH/PE的多层复合膜，其氧气透过率为7.10cc/m2/24hr，湿气透过率为6.68g/m2/24hr。The high-barrier special bag used in this example is made of a high-barrier composite film, wherein the high-barrier composite film is a multi-layer composite film of EVOH/PE, and its oxygen transmission rate is 7.10cc/ m2 /24hr, moisture vapor permeability The pass rate is 6.68g/m 2 /24hr.
表1不同处理对胴体失重率的影响(n＝6)Table 1 Effects of different treatments on carcass weight loss rate (n=6)
注:连续不同小写字母表示差异显著(p<0.05)，间隔小写字母表示差异极显著(p<0.01)。下同。Note: Continuous different lowercase letters indicate significant difference (p<0.05), and interval lowercase letters indicate extremely significant difference (p<0.01). The same below.
由表1中的数据可以看出，处理组的冷却失重损失极显著低于常规冷却方式(对照组)。As can be seen from the data in Table 1, the cooling weight loss of the treatment group is significantly lower than the conventional cooling method (control group).
表2不同处理对肉品质的影响(n＝6)Table 2 Effects of different treatments on meat quality (n=6)
由表2中的数据可以看出，对照组和处理组的剪切力值和pH值差异均不显著，表明两种方法对肉品质影响无差异。It can be seen from the data in Table 2 that the shear force value and pH value of the control group and the treatment group were not significantly different, indicating that the two methods had no difference in the effect on meat quality.
表3不同处理对胴体菌落总数的影响(lgcfu/cm2)(n＝6)Table 3 Effects of different treatments on the total number of carcass colonies (lgcfu/cm 2 ) (n=6)
由表3中的数据可以看出，对照组和处理组胴体菌落总数差异不显著。As can be seen from the data in Table 3, there was no significant difference in the total number of carcass colonies between the control group and the treatment group.
Claims (9)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
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Application publication date: 20170426 |