CN107173424B - Ice temperature extends mutton color stability method - Google Patents
Ice temperature extends mutton color stability method Download PDFInfo
- Publication number
- CN107173424B CN107173424B CN201710266619.0A CN201710266619A CN107173424B CN 107173424 B CN107173424 B CN 107173424B CN 201710266619 A CN201710266619 A CN 201710266619A CN 107173424 B CN107173424 B CN 107173424B
- Authority
- CN
- China
- Prior art keywords
- mutton
- ice temperature
- color stability
- sheep
- temperature environment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000003860 storage Methods 0.000 claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 241001494479 Pecora Species 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 17
- 241000283707 Capra Species 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 21
- 239000001301 oxygen Substances 0.000 claims description 21
- 229910052760 oxygen Inorganic materials 0.000 claims description 21
- 230000005540 biological transmission Effects 0.000 claims description 12
- 210000003195 fascia Anatomy 0.000 claims description 10
- 210000004003 subcutaneous fat Anatomy 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 241000219307 Atriplex rosea Species 0.000 description 15
- 210000003205 muscle Anatomy 0.000 description 15
- 108090000854 Oxidoreductases Proteins 0.000 description 6
- 102000004316 Oxidoreductases Human genes 0.000 description 6
- 238000004040 coloring Methods 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 108010050846 oxymyoglobin Proteins 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000035699 permeability Effects 0.000 description 5
- 108010029165 Metmyoglobin Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108091007187 Reductases Proteins 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of ice temperature to extend mutton color stability method, comprising: Step 1: sheep rests before killing；Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；It is stored Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.Ice temperature of the present invention extends mutton color stability method and rests before sheep slaughter, cooling processing is carried out to mutton after government official, finally mutton is placed under ice temperature environment and is stored, and it has been determined that storage time of the mutton under ice temperature environment is not less than 2 days, to extend the color stability of mutton, the shelf life of mutton is extended, is provided convenience for production, transport, the sale of mutton, meat production, transport, sale enterprise economic benefit are significantly improved.
Description
Technical field
Processing technique field is butchered the invention belongs to fowl poultry kind more particularly to ice temperature extends mutton color stability method.
Background technique
Color and luster of meat is that consumer judges fresh meat freshness and acceptable most important index, is to determine consumer's purchase
It is intended to most crucial factor.In storage, the color variation of cold fresh meat is the major reason of its reduced shelf-life, and consumer is often
Yellowish pink variation is connected with putrid and deteriorated caused by microorganism growth, stockpiling of unsold product is caused since yellowish pink changes, to meat
Product industry causes huge economic losses.
Color and luster of meat mainly by two aspect factors regulate and control, first is that in meat coloring matter content and state, second is that muscle groups
Knit configuration state.Myoglobins is the key that yellowish pink coloring matter is determined in muscle, and there are the different chemical shapes of three kinds of colors
State: de-oxygenated myoglobin (kermesinus), oxymyoglobin (cerise), metmyoglobin (brown).Myoglobins is different
The content ratio of chemical state determines meat surface color.Under refrigerated condition, myoglobins generates high-speed rail because oxidation reaction occurs
Myoglobins is the gradually brown stain of meat surface color；Under freezing conditions, the institutional framework of meat is destroyed because freezing, serious shadow
Ring the color of solution frozen meat.
Summary of the invention
In view of the above technical problems, the present invention has designed and developed a kind of ice temperature extension mutton color stability method, makes to store
Yellowish pink pool is more preferable during hiding, and storage period is longer.
Technical solution provided by the invention are as follows:
A kind of ice temperature extension mutton color stability method, comprising:
Step 1: sheep rests before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
It is stored Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.
Preferably, the ice temperature extends in mutton color stability method, in the step 2, from sheep and goat carcass after government official
Mutton is removed, using vacuum packaging, cooling processing is carried out to mutton.
Preferably, the ice temperature extends in mutton color stability method, the oxygen transmission rate of the vacuum packaging material
For 40cm3/(m2·24h·atm)。
Preferably, the ice temperature extends in mutton color stability method, in the step 3, under ice temperature environment
In storage, use oxygen transmission rate for 10600cm3/ (m224hatm), rate of perviousness are 68.5g/ (m2Packing timber for 24 hours)
Material packaging.
Preferably, the ice temperature extends in mutton color stability method, in the step 2, the cooling processing
To be realized on ice by the way that mutton to be placed in.
Preferably, the ice temperature extends in mutton color stability method, and in the step 2, mutton is on ice
Temperature fall time is not less than 2h.
Preferably, the ice temperature extends in mutton color stability method, will in 2.5h after government official in the step 3
Mutton is placed under ice temperature environment and stores.
Preferably, the ice temperature extends in mutton color stability method, in the step 2, carries out to mutton
After cooling processing, the surface fascia and subcutaneous fat of mutton are also rejected.
Preferably, the ice temperature extends in mutton color stability method, in the step 2, is rejecting mutton
After surface fascia and subcutaneous fat, mutton is divided into meat piece.
Ice temperature of the present invention extends mutton color stability method and rests before sheep slaughter, to mutton after government official
Cooling processing is carried out, finally mutton is placed under ice temperature environment and is stored, and storage time of the mutton under ice temperature environment has been determined
It is production, the transport, pin of mutton to extend mutton color stability, to extend the shelf life of mutton not less than 2 days
It sells and provides convenience, significantly improve meat production, transport, sale enterprise economic benefit.
Detailed description of the invention
Fig. 1 is mutton pH trend chart in comparative example one and embodiment one；
Fig. 2 is mutton oxymyoglobin relative amount trend chart in comparative example one and embodiment one；
Fig. 3 is mutton color stability value trend chart in comparative example one and embodiment one；
Fig. 4 is mutton high ferro myohemoglobin reductase activity change tendency chart in comparative example one and embodiment one；
Fig. 5 is mutton red scale value comparing result figure in embodiment one and embodiment two；
Fig. 6 is mutton red scale value comparing result figure in embodiment one and embodiment three；
Fig. 7 is mutton red scale value comparing result figure in comparative example one and embodiment one；
Fig. 8 is mutton total plate count comparing result figure in comparative example one and embodiment one.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
The present invention provides a kind of ice temperature extension mutton color stability method, comprising:
Step 1: sheep rests before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
It is stored Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.
Ice temperature refers to the chill point (0 DEG C) lower than water and is higher than the temperature region of meat chill point.The ice of most of food
Temperature area is between -0.5 DEG C~-2.8 DEG C, and for different food products because the type of its raw material is different with composition, freezing point temperature is different.Storage
Food its physiological metabolism under the conditions of ice temperature is in extremely low level, and quality is bad caused by capable of effectively slowing down because of oxidation reaction
Become, extends fresh food storage period, while avoiding nutrition loss caused by chilled storage.
Specifically, the mode of resting can mix group for jejunitas, water supply, nothing, and the time of resting is 1h.Answering for sheep can be eliminated by resting
Swash reaction, plays the purpose for improving color stability.
Cooling processing is to avoid mutton that oxygen is occurring from being removed on trunk into storing in this period in ice temperature environment
Change, is rotten, meat is caused to be deteriorated, color stability reduces.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 2,
Mutton is removed from sheep and goat carcass after government official, using vacuum packaging, cooling processing is carried out to mutton.Vacuum packaging can reduce mutton surface
Coloring matter is reacted with the oxygen in air, can further improve color stability.
In a preferred embodiment, the ice temperature extends in mutton color stability method, the vacuum packaging
The oxygen transmission rate of material is 40cm3/(m2·24h·atm).Vacuum packaging material i.e. low using oxygen transmission rate, avoids mutton surface colour
Plain substance touches air, reacts with the oxygen in air, influences color stability.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 3,
Under ice temperature environment in storage, use oxygen transmission rate for 10600cm3/(m2Atm for 24 hours), rate of perviousness is 68.5g/ (m2·
Packaging material packaging for 24 hours).Use the packaging material that oxygen transmission rate is high and permeability rate is low, under ice temperature environment, mutton surface colour
Oxidation reaction appropriate occurs for plain substance and oxygen, to generate myoglobins appropriate, to keep yellowish pink long under ice temperature environment
Time keeps scarlet color.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 2,
The cooling processing is to be realized on ice by the way that mutton to be placed in.Mutton is placed on ice, can achieve as mutton fast cooling
Purpose, is further reduced mutton surface coloring matter and oxidation reaction occurs for oxygen.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 2,
The temperature fall time of mutton on ice is not less than 2h, reaches the temperature requirement of Icetemperature Storage.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 3,
Mutton is placed under ice temperature environment in 2.5h after government official and is stored, meeting Icetemperature Storage needs mutton to carry out fast cooling before storage
It is required that while prevent mutton surface coloring matter and oxygen from oxidation reaction occurs, influence color stability and storage period.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 2,
After carrying out cooling processing to mutton, the surface fascia and subcutaneous fat of mutton are also rejected, contacts musculature sufficiently with oxygen,
Generate lasting fresh colour.
In a preferred embodiment, the ice temperature extends in mutton color stability method, in the step 2,
After the surface fascia and subcutaneous fat for rejecting mutton, mutton is divided into meat piece.
Comparative example one presented below, embodiment one to embodiment three, to enable those skilled in the art to understand the present invention
Technical solution.
Comparative example one
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass two sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface fascia and subcutaneous fat are rejected, 2cm chump is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The material high, permeability rate is low wraps up meat piece；
3) meat piece is put under cold storage environment (4 DEG C) in 2.5h after killing and is stored, periodically sampling carries out index determining.
Embodiment one
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass two sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface fascia and subcutaneous fat are rejected, 2cm chump is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The material high, permeability rate is low wraps up meat piece；
3) meat piece is stored at (- 1.3 ± 0.5 DEG C) of ice temperature environment in 2.5h after government official, periodically sampling carries out index determining.
Embodiment two
1) sheep pre-slaughter rest 1h with eliminate stress, remove sheep and goat carcass two sides longissimus dorsi muscle after government official in 0.5h, no packaging is exposed
It is placed on ice in air；
2) surface fascia and subcutaneous fat are rejected, 2cm chump is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The material high, permeability rate is low wraps up meat piece；
3) meat piece is stored under ice temperature environment (- 1.3 DEG C ± 0.5) in 2.5h after government official, periodically sampling carries out index survey
It is fixed.
Embodiment three
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass two sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface fascia and subcutaneous fat are rejected, is divided into 2cm chump perpendicular to muscle fibre direction, no packaging is exposed to
In air；
3) meat piece is stored at (- 1.3 DEG C ± 0.5 DEG C) of ice temperature environment in 2.5h after government official, periodically sampling carries out index survey
It is fixed.
PH value, oxymyoglobin relative amount, yellowish pink is carried out to the sample of above-mentioned comparative example one and embodiment one to stablize
Property value, the active measurement of high ferro myohemoglobin reductase.Yellowish pink redness is carried out to the sample of above-described embodiment one to embodiment three
The measurement of value.Attached drawing 1 into attached drawing 4, same time point mark * indicate between refrigeration and ice temperature group result difference it is significant (P <
0.05).In attached Figures 5 and 6, same time point mark * indicates red scale value significant difference (P < 0.05) between two embodiments.Attached drawing 7
In 8, same time point mark * indicates that result difference is significant (P < 0.05) between refrigeration and ice temperature group.
The pH of living animal is neutral (pH value is 7 or so), and since oxygen supply interrupts after butchering, metabolism is changed to nothing in vivo
Oxygen glycolysis, product are lactic acid, gradually decrease the pH of muscle, until the pH value that reaches capacity.High ph-values in a certain range after government official
Be conducive to color stability.PH value variation tendency is shown in attached drawing 1 during mutton storage in comparative example one and embodiment one, from Fig. 1
In as can be seen that the mutton that the mutton of ice temperature storage is significantly higher than refrigerated storage in comparative example one for 4-8 days the in embodiment one.
Myoglobins is the key that yellowish pink coloring matter is determined in muscle, there are the different chemical state of three kinds of colors,
Wherein oxymyoglobin is in cerise, and content is to determine the key factor of yellowish pink appearance.In comparative example one and embodiment one
Mutton oxymyoglobin changes of contents trend is shown in attached drawing 2, it can be seen from the figure that the oxymyoglobin of ice temperature storage mutton
The mutton that content is significantly higher than refrigerated storage for 2-10 days.The color of ice temperature storage mutton is significant at the 10th day in embodiment one
Better than refrigerated storage mutton in comparative example one.
Color stability value (R630/580) is ratio of the muscle in different wave length absorbance, is reaction color stability
Important indicator, numerical value is higher to show that color stability is higher.The Color stability value of mutton in comparative example one and embodiment one
Variation tendency is shown in attached drawing 3, it can be seen from the figure that the Color stability value of ice temperature storage mutton be significantly higher than within 2-10 days the it is cold
Hide the mutton of storage.
A kind of chemical state of myoglobins is metmyoglobin, and brown is presented, and is yellowish pink deterioration in storage process
Main cause.There are high ferro myohemoglobin reductases in muscle, under certain condition can be by generated metmyoglobin
Reduction is conducive to maintain color stability.High ferro myohemoglobin reductase activity is higher, and the color stability of muscle is higher.It is right
The high ferro myohemoglobin reductase activity change trend of mutton is shown in attached drawing 4 in ratio one and embodiment one, it can be seen from the figure that
The high ferro myohemoglobin reductase activity of ice temperature storage mutton is significantly higher than cold in comparative example one for 4-10 days the in embodiment one
Hide the mutton of storage.
Red scale value is to embody the yellowish pink most important index of quality, and red scale value height illustrates that meat shows that presentation consumer is favorite fresh
It is red.With the extension of storage time, myoglobins oxidation generates the metmyoglobin of brown in meat, keeps yellowish pink generation bad
Become, red scale value reduces.Mutton red scale value comparing result is shown in attached drawing 5 in embodiment one and embodiment two, it can be seen from the figure that real
It applies in example one and ice in embodiment two to be significantly higher than for 2-10 days in storage the using vacuum-packed mutton red scale value before Icetemperature Storage
The red scale value of mutton in air is exposed to before temperature storage without packaging.
Mutton red scale value comparing result is shown in attached drawing 6 in embodiment one and embodiment three, it can be seen from the figure that embodiment one
The red scale value for the material package mutton that middle Icetemperature Storage process is high using oxygen transmission rate, permeability rate is low is significantly high at storage the 2-10 days
Icetemperature Storage process is exposed to the red scale value of mutton in air without packaging in embodiment three.
Mutton red scale value comparing result is shown in attached drawing 7,20 days red degree of mutton of Icetemperature Storage in comparative example one and embodiment one
Value is 11.2, close with the mutton red scale value of refrigeration 10 days, in consumer's tolerance interval.
Mutton total plate count comparing result is shown in attached drawing 8 in comparative example one and embodiment one, it can be seen that, Icetemperature Storage 20 days
The total plate count of mutton is 5.4, meets fresh mutton quality requirements.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (4)
1. a kind of ice temperature extends mutton color stability method characterized by comprising
Step 1: sheep rests before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
It is stored Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days；
In the step 2, mutton is removed from sheep and goat carcass after government official, using vacuum packaging, cooling processing is carried out to mutton；It is described true
The oxygen transmission rate of empty package material is 40cm3/(m2·24h·atm)；In the step 2, cooling processing is by by mutton
It is placed in and realizes on ice；In the step 2, the temperature fall time of mutton on ice is not less than 2h；
In the step 3, under ice temperature environment in storage, use oxygen transmission rate for 10600cm3/(m2Atm for 24 hours), thoroughly
Wet rate is 68.5g/ (m2Packaging material packaging for 24 hours).
2. ice temperature as described in claim 1 extends mutton color stability method, which is characterized in that in the step 3, kill
Mutton is placed under ice temperature environment in 2.5h afterwards and is stored.
3. ice temperature as described in claim 1 extends mutton color stability method, which is characterized in that in the step 2,
After carrying out cooling processing to mutton, the surface fascia and subcutaneous fat of mutton are also rejected.
4. ice temperature as described in claim 1 extends mutton color stability method, which is characterized in that in the step 2,
After the surface fascia and subcutaneous fat of rejecting mutton, mutton is divided into meat piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710266619.0A CN107173424B (en) | 2017-04-21 | 2017-04-21 | Ice temperature extends mutton color stability method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710266619.0A CN107173424B (en) | 2017-04-21 | 2017-04-21 | Ice temperature extends mutton color stability method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107173424A CN107173424A (en) | 2017-09-19 |
| CN107173424B true CN107173424B (en) | 2019-07-30 |
Family
ID=59830969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710266619.0A Active CN107173424B (en) | 2017-04-21 | 2017-04-21 | Ice temperature extends mutton color stability method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107173424B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658198A (en) * | 2009-09-11 | 2010-03-03 | 昆明高上高农业科技发展有限责任公司 | Method of air-conditioning color protection of meat color of chilled meat |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN102113536A (en) * | 2010-12-06 | 2011-07-06 | 湖南颐丰食品有限公司 | Method for processing iced fresh pork cuts |
| CN102870861A (en) * | 2011-07-11 | 2013-01-16 | 应关雄 | Air-regulating antistaling agent for packed sliced meat |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN106305965A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Partial freezing and controlled atmosphere preservation method for mutton |
-
2017
- 2017-04-21 CN CN201710266619.0A patent/CN107173424B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658198A (en) * | 2009-09-11 | 2010-03-03 | 昆明高上高农业科技发展有限责任公司 | Method of air-conditioning color protection of meat color of chilled meat |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN102113536A (en) * | 2010-12-06 | 2011-07-06 | 湖南颐丰食品有限公司 | Method for processing iced fresh pork cuts |
| CN102870861A (en) * | 2011-07-11 | 2013-01-16 | 应关雄 | Air-regulating antistaling agent for packed sliced meat |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN106305965A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Partial freezing and controlled atmosphere preservation method for mutton |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107173424A (en) | 2017-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review | |
| Garcı́a-Esteban et al. | Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality | |
| Banks et al. | Shelf‐life studies on carbon dioxide packaged finfist from the Gulf of Mexico | |
| US7935373B2 (en) | Packaging of meat products with modified atmospheres and/or enhancers | |
| Pomponio et al. | Oxidative deterioration of pork during superchilling storage | |
| Pietrasik et al. | Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks | |
| Lee et al. | Development of temperature control algorithm for supercooling storage of pork loin and its feasibility for improving freshness and extending shelf life | |
| De Palo et al. | Influence of gas mixture on quality and shelf life of veal calf meat | |
| CN101889601A (en) | Modified atmosphere packaging low-temperature beef refreshing method | |
| Kim et al. | Effects of gas composition in the modified atmosphere packaging on the shelf-life of Longissimus dorsi of Korean native black pigs-duroc crossbred during refrigerated storage | |
| CN108056151A (en) | A kind of technology for improving chilled meat color and luster and juice loss | |
| US2309007A (en) | Apparatus for preserving food products | |
| Mathew et al. | Effect of vacuum packaging method on shelf life of chicken | |
| D'AGATA et al. | Effect of packaging and storage time on beef qualitative and microbial traits | |
| RUIZ‐CAPILLAS et al. | Biogenic amine formation in refrigerated fresh sausage “chorizo” keeps in modified atmosphere | |
| CN107173424B (en) | Ice temperature extends mutton color stability method | |
| Sumner et al. | The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat | |
| CN103238664A (en) | Air-conditioned preservative production technology of wild chickweed tender tip | |
| Griffin et al. | Centralized packaging of beef loin steaks with different oxygen‐barrier films: Physical and sensory characteristics | |
| US20120027896A1 (en) | Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products | |
| Esturk et al. | Effect of modified atmosphere packaging and storage time on physical and sensory properties of sliced salami | |
| Stella et al. | Microbiological and Physicochemical Quality Evaluation of Vacuum‐Packed Argentine Beef Imported into I taly | |
| Incoronato et al. | Technological solutions to increase shelf life of fresh meat burger | |
| JPS61280230A (en) | Method for packing and delivering raw pig meat | |
| WO2002026059A2 (en) | Method for preserving food products using biological modified atmosphere packaging |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |