CN108633972A - Trunk bacteria reducing method in cattle and sheep slaughtering process - Google Patents
Trunk bacteria reducing method in cattle and sheep slaughtering process Download PDFInfo
- Publication number
- CN108633972A CN108633972A CN201810411936.1A CN201810411936A CN108633972A CN 108633972 A CN108633972 A CN 108633972A CN 201810411936 A CN201810411936 A CN 201810411936A CN 108633972 A CN108633972 A CN 108633972A
- Authority
- CN
- China
- Prior art keywords
- trunk
- cattle
- sheep
- lactic acid
- steam
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0082—Cleaning, washing or disinfecting carcasses
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
Trunk bacteria reducing method in cattle and sheep slaughtering process of the present invention is related to the cattle and sheep trunk bacteria reducing method to butchering, especially batch production cattle and sheep and butchers cattle and sheep trunk bacteria reducing operating procedure in process.Including being sterilized with lactic acid liquid spray live animal fur, with 70~90 DEG C of pasteurizes of pasteurization machine trunk hot water, 85~100 DEG C of wet sterilizations carry out trunk 2.5~5.0% sterilization of lactic acid antibacterial liquid spraying lactic acid and coating problems.In slaughtering process, the present invention is greatly lowered using the surface colony sum that the method combination of four kinds of elimination trunk microorganisms can make cattle and sheep trunk final to 3.24~6.46 × 103(cfu/100cm2), and the contrast test cattle and sheep trunk surface colony sum of the prior art is up to 1.63~7.08 × 105(cfu/100cm2).The lactic acid antibacterial liquid of the present invention can keep the humble biomass level of trunk in cattle and sheep trunk table for a long time, effectively reduce microbial contamination rate, ensure beef and mutton clean and safe.
Description
Technical field
The present invention relates to the cattle and sheep trunk bacteria reducing method to butchering, especially batch production cattle and sheep butcher the ox in process
Sheep and goat carcass bacteria reducing operating procedure.
Background technology
Many studies have shown that when butchering healthy animal, musculature essence is sterile, skin, the hair of animal, Yi Jipi
Excrement, soil, dust on hair are important pollution sources, meanwhile, scale meat packing plant and preparing gradually increases, and meat is from first
Begin to be worked into away from discrete time increasing for consumption culinary art, to increase the risk of pathogenic bacteria growth.
Trunk and the Initial microorganisms that cut meat are horizontal high, can influence the shelf life of fresh meat, generate offending flavor and meat
Color；The Fresh meat of high Initial microorganisms level only has 1 day shelf life, and cold fresh meat only 3 days shelf life just will appear smelly show
As causing economic loss.
Report that 5926 people of Chinese food Poisoning Number in 2015, dead 121 people, microbes food poisoning play number
It is most with Poisoning Number；Global food in 2015 is poisoned to death 420,000 people of number, and early annual report claims poultry, red meat, meat products to be
The maximum a kind of source of European Union's sitotoxismus, the Food poisoning cases in the U.S. about 45% are caused by poultry and red meat.Comparison
Statistics indicate that Chinese animal products, which butchers processing, cuts meat microorganism level higher than about 10~20 times of USA and EU, therefore
Bacteria reducing technology is introduced in slaughtering process and standard operation, disinfectant program are imperative.
Invention content
In view of the above problems, the purpose of the present invention is carry riding out a set of to be substantially reduced the micro- life in cattle and sheep trunk surface
The bacteria reducing operating procedure method of object quantity.
The operating procedure method of the present invention is as follows：
Trunk bacteria reducing method in cattle and sheep slaughtering process, operating procedure are as follows：
(1), live animal fur sterilizes：Enter the passway of killing floor in cattle and sheep, using 0.20~0.3MPa hydraulic pressure to logical
The lactic acid liquid that mass concentration is 3~7% is sprayed on the animal hair at road junction, every sheep living sprays 70~150mL lactic acid liquid,
Every sheep living sprays 150~300mL lactic acid liquid, and spray disinfecting time waits butchering after 10~15 minutes.
A large amount of microorganisms of cattle and sheep body surface are made to be eliminated and cannot pollute and butcher rear trunk.
(2), trunk hot water pasteurize：Cattle and sheep trunk after butchering carries out ozone gas by hot pasteurization machine and adds
Thermal sterilization processing, pasteurization machine arrange parameter are：70~90 DEG C of water temperature, 6~12 seconds time kind；Then lower step trunk is carried out to steam
Vapour is sterilized.The microorganism in the superficial microbes and stomach and intestine that part is left is killed, wet sterilization small part is more heat-resisting or ensconces deep
The part microorganism killing at place.
(3), trunk wet sterilization：Cattle and sheep trunk passes through steam-pasteurized system, steam-pasteurized system setting ginseng
Number is：85~100 DEG C of vapor (steam) temperature, 6~10 seconds time kind.Kill micro- life in the superficial microbes and stomach and intestine that part is left
Object.
(4), trunk spraying lactic acid is sterilized：Use high pressure sprays fog equipment, the breast for being 2.5~5.0% by lactic acid mass concentration
Sour antibacterial liquid mist spray is on cattle and sheep trunk, and every sheep and goat carcass about sprays 50~120mL lactic acid solutions, and every ox trunk is big
About spray 100~200mL lactic acid solutions；Wherein, the lactic acid mass concentration in lactic acid antibacterial liquid is 2.5~5.0%, and lactic acid is antibacterial
Film forming agent a concentration of 3.0~5.0% in liquid, surplus is water, and lactic acid antibacterial liquid is made to ensure not trickle uniformly on trunk.It kills
Microorganism in superficial microbes and stomach and intestine that part is left, makes few microorganism long period have film and lactic acid environmentally
It is killed or irreproducible.
Preferably, in the sterilization of (4) trunk spraying lactic acid step, the film forming agent includes converted starch and chitosan, at
The mixing ratio by weight of film is converted starch 60.0~80.0%, chitosan 20.0~40.0%.Converted starch and chitosan were both
It can form a film, and be edible, pollution not generated to trunk.
Preferably, in the hot water pasteurize of (2) trunk the step of, it is 5.0 that volumetric concentration is filled in pasteurization machine
~10.0% ozone gas.Ozone gas can rapidly remove trunk surface microorganism and remove the advantageous micro- raw breeding in trunk surface
Trunk stink.
Preferably, it in (3) trunk wet sterilization the step of, generates and hydrogen peroxide is added inside the steam water of steam, steam
The volumetric concentration that hydrogen peroxide is added inside vapour water is 3.0~4.0%.The hydrogen peroxide is hydrogen peroxide liquid, and hydrogen peroxide has
Preferable quick sterilization when lower step (4) trunk spraying lactic acid, influences very little, in this (3) trunk wet sterilization to the lactic acid of spray
The step of in, with the wet sterilization for having hydrogen peroxide not only soon but also not under the influence of step operation.
Advantages of the present invention：It in slaughtering process, is applied in combination, can be made final with the method for four kinds of elimination trunk microorganisms
Cattle and sheep trunk surface colony sum drop to 3.24~6.46 × 103(cfu/100cm2), and the contrast test cattle and sheep of the prior art
Trunk surface colony sum drops to 1.63~7.08 × 105(cfu/100cm2).And the lactic acid antibacterial liquid of the present invention is in cattle and sheep trunk
Body surface can keep the humble biomass level of trunk for a long time, effectively reduce microbial contamination rate, ensure beef and mutton clean and safe.
Specific embodiment
Trunk bacteria reducing method in embodiment 1, cattle and sheep slaughtering process
Trunk bacteria reducing method in cattle and sheep slaughtering process, operating procedure are as follows：
(1), live animal fur sterilizes：Enter the passway of killing floor in cattle and sheep, using 0.20~0.3MPa hydraulic pressure to logical
The lactic acid liquid that mass concentration is 3~7% is sprayed on the animal hair at road junction, every sheep living sprays 70~150mL lactic acid liquid,
Every sheep living sprays 150~300mL lactic acid liquid, and spray disinfecting time waits butchering after 10~15 minutes；
(2), trunk hot water pasteurize：Cattle and sheep trunk after butchering heats sterilization processing by hot pasteurization machine, bar
Family name's sterilization machine arrange parameter is：70~90 DEG C of water temperature, 6~12 seconds time kind；Then lower step trunk wet sterilization is carried out；
(3), trunk wet sterilization：Cattle and sheep trunk passes through steam-pasteurized system, steam-pasteurized system setting ginseng
Number is：85~100 DEG C of vapor (steam) temperature, 6~10 seconds time kind；
(4), trunk spraying lactic acid is sterilized：Use high pressure sprays fog equipment, the breast for being 2.5~5.0% by lactic acid mass concentration
Sour antibacterial liquid mist spray is on cattle and sheep trunk, and every sheep and goat carcass about sprays 50~120mL lactic acid solutions, and every ox trunk is big
About spray 100~200mL lactic acid solutions；Wherein, the lactic acid mass concentration in lactic acid antibacterial liquid is 2.5~5.0%, and lactic acid is antibacterial
Film forming agent a concentration of 3.0~5.0% in liquid, surplus is water, and lactic acid antibacterial liquid is made to ensure not trickle uniformly on trunk.
The film forming agent includes converted starch and chitosan, the mixing ratio by weight of film forming agent be converted starch 60.0~
80.0%, chitosan 20.0~40.0%.
Trunk bacteria reducing method in embodiment 2, cattle and sheep slaughtering process
Trunk bacteria reducing method in cattle and sheep slaughtering process, operating procedure are as follows：
(1), live animal fur sterilizes：Enter the passway of killing floor in cattle and sheep, using 0.20-0.3MPa hydraulic pressure to channel
The lactic acid liquid that spray mass concentration is 3~7% on the animal hair of mouth, every sheep living spray 70~150mL lactic acid liquid, often
Head sheep living sprays 150~300mL lactic acid liquid, and spray disinfecting time waits butchering after 10~15 minutes；
(2), trunk ozone and hot water pasteurize：It is 5.0~10.0% that volumetric concentration is filled in pasteurization machine
Ozone gas, the cattle and sheep trunk after butchering carry out ozone gas and heating sterilization processing, pasteurize by hot pasteurization machine
Machine arrange parameter is：70~90 DEG C of water temperature, 6~12 seconds time kind；Then lower step trunk wet sterilization is carried out；
(3), trunk hydrogen peroxide wet sterilization：It is added hydrogen peroxide inside the steam water for generating steam, in steam water
The volumetric concentration that hydrogen peroxide is added in face is 3.0~4.0%, and cattle and sheep trunk passes through steam-pasteurized system, steam-pasteurized
System set-up parameters are：85~100 DEG C of vapor (steam) temperature, 6~10 seconds time kind；
(4), the sterilization of trunk spraying lactic acid and film forming protection：Using high pressure sprays fog equipment, by lactic acid mass concentration be 2.5~
5.0% lactic acid antibacterial liquid mist sprays on cattle and sheep trunk, and every sheep and goat carcass about sprays 50~120mL lactic acid solutions, often
Ox trunk about sprays 100~200mL lactic acid solutions；Wherein, the lactic acid mass concentration in lactic acid antibacterial liquid be 2.5~
5.0%, the film forming agent a concentration of 3.0~5.0% in lactic acid antibacterial liquid, surplus is water, and lactic acid antibacterial liquid is made to ensure on trunk
It does not trickle uniformly.
The film forming agent includes converted starch and chitosan, the mixing ratio by weight of film forming agent be converted starch 60.0~
80.0%, chitosan 20.0~40.0%.
Acquire Examples 1 to 2, the trunk of comparative example 1~2 and cut meat sample measures total plate count, Escherichia coli, large intestine
Bacillus flora, trunk microorganism level are shown in Table 1, and the microorganism level that cuts meat is shown in Table 2.
1 trunk microorganism level of table
Table 2 cuts meat microorganism level
Claims (4)
1. the trunk bacteria reducing method in cattle and sheep slaughtering process, operating procedure are as follows：
(1), live animal fur sterilizes：Enter the passway of killing floor in cattle and sheep, using 0.20~0.3MPa hydraulic pressure to passway
Animal hair on spray mass concentration be 3~7% lactic acid liquid, spray disinfecting time after 10~15 minutes waits butchering；
(2), trunk hot water pasteurize：Cattle and sheep trunk is by hot pasteurization machine, pasteurization machine arrange parameter：Water temperature 70
~90 DEG C, 6~12 seconds time kind；
(3), trunk wet sterilization：Cattle and sheep trunk is by steam-pasteurized system, steam-pasteurized system set-up parameters：
85~100 DEG C of vapor (steam) temperature, 6~10 seconds time kind；
(4), trunk spraying lactic acid is sterilized：Using high pressure sprays fog equipment, the lactic acid that lactic acid mass concentration is 2.5~5.0% is pressed down
Bacterium solution mist sprays on cattle and sheep trunk, and every sheep and goat carcass about sprays 50~120mL lactic acid solutions, and every ox trunk about sprays
Drench 100~200mL lactic acid solutions；Wherein, the lactic acid mass concentration in lactic acid antibacterial liquid is 2.5~5.0%, in lactic acid antibacterial liquid
Film forming agent a concentration of 3.0~5.0%, surplus is water.
2. the trunk bacteria reducing method in cattle and sheep slaughtering process according to claim 1, it is characterised in that：In (4) trunk breast
In acid spray sterilisation step, the film forming agent includes converted starch and chitosan, and the mixing ratio by weight of film forming agent is converted starch
60.0~80.0%, chitosan 20.0~40.0%.
3. the trunk bacteria reducing method in cattle and sheep slaughtering process according to claim 2, it is characterised in that：In (2) trunk heat
In the step of water pasteurize, the ozone gas that volumetric concentration is 5.0~10.0% is filled in pasteurization machine.
4. the trunk bacteria reducing method in cattle and sheep slaughtering process according to claim 2, it is characterised in that：It is steamed in (3) trunk
It in the step of vapour is sterilized, generates and hydrogen peroxide is added inside the steam water of steam, the volume of hydrogen peroxide is added inside steam water
A concentration of 3.0~4.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810411936.1A CN108633972A (en) | 2018-04-22 | 2018-04-22 | Trunk bacteria reducing method in cattle and sheep slaughtering process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810411936.1A CN108633972A (en) | 2018-04-22 | 2018-04-22 | Trunk bacteria reducing method in cattle and sheep slaughtering process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108633972A true CN108633972A (en) | 2018-10-12 |
Family
ID=63749025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810411936.1A Pending CN108633972A (en) | 2018-04-22 | 2018-04-22 | Trunk bacteria reducing method in cattle and sheep slaughtering process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108633972A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430368A (en) * | 2018-12-14 | 2019-03-08 | 马山县山山农业科技有限公司 | Joint lactic acid bacteria antibacterial liquid is eluted to carry out the diversification method of beef carcase disinfection |
| CN109845795A (en) * | 2018-12-14 | 2019-06-07 | 马山县山山农业科技有限公司 | Bacteriostasis method is sterilized applied to the beef in slaughtering process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171724A (en) * | 1994-11-07 | 1998-01-28 | 弗里高斯堪蒂亚有限公司 | Method and apparatus for steam pasteurization of meat |
| CN100998349A (en) * | 2006-12-30 | 2007-07-18 | 江苏省食品集团有限公司 | Method for spraying lactic acid to reduce bacteria in production of cooling meat |
| US20100297923A1 (en) * | 2009-05-21 | 2010-11-25 | Cargill, Incorporated | Animal cleaning system |
| CN103284280A (en) * | 2013-06-21 | 2013-09-11 | 河南工业大学 | Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film |
| CN103931743A (en) * | 2014-04-23 | 2014-07-23 | 中国农业科学院北京畜牧兽医研究所 | Method for washing and sterilizing bodies and/or meat pieces of livestock and poultry by utilizing ozone water |
-
2018
- 2018-04-22 CN CN201810411936.1A patent/CN108633972A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171724A (en) * | 1994-11-07 | 1998-01-28 | 弗里高斯堪蒂亚有限公司 | Method and apparatus for steam pasteurization of meat |
| CN100998349A (en) * | 2006-12-30 | 2007-07-18 | 江苏省食品集团有限公司 | Method for spraying lactic acid to reduce bacteria in production of cooling meat |
| US20100297923A1 (en) * | 2009-05-21 | 2010-11-25 | Cargill, Incorporated | Animal cleaning system |
| CN103284280A (en) * | 2013-06-21 | 2013-09-11 | 河南工业大学 | Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film |
| CN103931743A (en) * | 2014-04-23 | 2014-07-23 | 中国农业科学院北京畜牧兽医研究所 | Method for washing and sterilizing bodies and/or meat pieces of livestock and poultry by utilizing ozone water |
Non-Patent Citations (2)
| Title |
|---|
| 北京朗诺经贸有限公司: "胴体清洗消毒技术介绍", 《肉类研究》 * |
| 肉类研究: "韩国研究屠宰前后喷涂有机酸对牛畜体微生物菌群的降低作用", 《肉类研究》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430368A (en) * | 2018-12-14 | 2019-03-08 | 马山县山山农业科技有限公司 | Joint lactic acid bacteria antibacterial liquid is eluted to carry out the diversification method of beef carcase disinfection |
| CN109845795A (en) * | 2018-12-14 | 2019-06-07 | 马山县山山农业科技有限公司 | Bacteriostasis method is sterilized applied to the beef in slaughtering process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Castillo et al. | Reduction of Escherichia coli O157: H7 and Salmonella Typhimurium on beef carcass surfaces using acidified sodium chlorite | |
| Buncic et al. | Interventions to control Salmonella contamination during poultry, cattle and pig slaughter | |
| Wang et al. | Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses | |
| CN105901108B (en) | A kind of comprehensive fresh-keeping method of cold freshly-slaughtered poultry | |
| Izat et al. | EFFECTS OF LACTIC ACID IN PROCESSING WATERS ON THE INCIDENCE OF SALMONELLAE ON BROILERS 1 | |
| CN108633972A (en) | Trunk bacteria reducing method in cattle and sheep slaughtering process | |
| Dickson et al. | Maintaining the safety and quality of beef carcass meat | |
| CN108157487A (en) | The egg and egg products sterilization fresh-keeping method that blue light illumination and fresh-keeping liquid smearing are combined | |
| Pipek et al. | Decontamination of pork carcasses by steam and lactic acid | |
| Rossi et al. | A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat | |
| Belk | Beef decontamination technologies | |
| Klein et al. | Mitigation strategies for Campylobacter spp. in broiler at pre-harvest and harvest level | |
| JP7319612B2 (en) | Method for producing sterilized meat loaf | |
| Castillo et al. | Reduction of microbial contaminants on carcasses | |
| US20060182816A1 (en) | Hypobromous acid system | |
| US20030100254A1 (en) | Method of sterilizing mammal carcasses | |
| Beyaz | The effect of lactic acid spray application on the microbiological quality of sheep carcasses | |
| Delazari et al. | Decontaminating Beef for Escherichia coliO157: H7 | |
| JPH1189509A (en) | Treatment of meat | |
| WO1999020129A1 (en) | Aqueous solution for disinfecting an animal product, a method and a plant for such disinfection | |
| Keeton et al. | Chemical methods for decontamination of meat and poultry | |
| CN110367328A (en) | A kind of long shelf-life egg white liquid and preparation method thereof | |
| RU2366191C2 (en) | Raw bird's carcases processing method | |
| CN106359528A (en) | Quick slaughter and freezing method of shelducks | |
| Elmalı et al. | Inhibitory effects of different decontamination agents on the levels of listeria monocytogenes in the experimentally ınoculated raw beef samples in the laboratory conditions |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181012 |
|
| RJ01 | Rejection of invention patent application after publication |