CN108719410A - A kind of efficient bacteria reducing method in ox trunk surface - Google Patents
A kind of efficient bacteria reducing method in ox trunk surface Download PDFInfo
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- CN108719410A CN108719410A CN201810598385.4A CN201810598385A CN108719410A CN 108719410 A CN108719410 A CN 108719410A CN 201810598385 A CN201810598385 A CN 201810598385A CN 108719410 A CN108719410 A CN 108719410A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
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- 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
- A22C17/0006—Cutting or shaping meat
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- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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Abstract
The invention discloses a kind of efficient bacteria reducing method in ox trunk surface, step is：S1, in desinfection chamber, beef extexine is cut off with sterile chopping board and cutter, is divided into meat piece；S2, high pressure water washing use 5 ~ 10min of trunk surface of high pressure water washing beef clod under room temperature state；S3, Ozone Water is made in ozone generator, by spray trunk surface spraying Ozone Waters of the 20 ~ 40mL to beef clod every square centimeter, a concentration of 1 ~ 3mgL-1 of the Ozone Water；S4, aseptically, weighs tea polyphenols, chitosan, gNisin, is dissolved in after mixing in axenic purification water, obtain compound preservative, spare；After S5, state of dripping to nothing compound preservative is sprayed to the trunk surface of beef clod by spray 50-70mL every square centimeter.The present invention uses high pressure water washing, sprays Ozone Water, the method for the work compound for spraying compound preservative, ensures the safety of meat products, extends the shelf life of commodity.
Description
Technical field
The present invention relates to meat packing technical fields, relate in particular to a kind of efficient bacteria reducing method in ox trunk surface.
Background technology
The very close human body requirements of amino acid composition of beef, have the characteristics that high nutrition, low fat, low cholesterol and it is standby
Liked by consumer, become meat developing direction, but China's beef production accounting is less than 10%, beef quality and developed country's phase
It is still more larger than gap.Main cause be some butcher processing enterprise's equipment relatively fall behind, sanitary condition is poor, operate not enough rule
Model, initial bacterium number is high, causes the beef shelf-life short, to seriously constrain the development of Beef Industry.Due in ox slaughtering process
Harmful microbe source and composition complexity, single bacteria reducing mode effect unobvious, and organic acid spray and heat water-spraying's meeting
Harmful effect is caused to yellowish pink.Therefore, the research of efficient bacteria reducing technology is carried out to reduce trunk surface to butchering ox trunk surface
The pollution of microorganism is vital.
Invention content
It is an object of the invention in view of the above shortcomings of the prior art, provide a kind of ox trunk surface efficient bacteria reducing side
Method.
In order to achieve the above objectives, the present invention is implemented according to following technical scheme：
A kind of the step of efficient bacteria reducing method in ox trunk surface, this method is：
S1, in desinfection chamber, beef extexine is cut off with sterile chopping board and cutter, is divided into meat piece；
S2, high pressure water washing use 5 ~ 10min of trunk surface of high pressure water washing beef clod under room temperature state；
S3, Ozone Water is made in ozone generator, the trunk surface spraying by spray 20 ~ 40mL to beef clod every square centimeter is smelly
Oxygen water, a concentration of 1 ~ 3mgL-1 of the Ozone Water；
S4, aseptically, weighs tea polyphenols, chitosan, gNisin, is dissolved in axenic purification water, obtains after mixing
Compound preservative, it is spare；
After S5, state of dripping to nothing compound preservative is sprayed to the trunk surface of beef clod by spray 50-70mL every square centimeter.
As the improvement to above-mentioned technical proposal, the tea polyphenols, chitosan, gNisin and axenic purification water mass ratio
Example be：1.0：10.0g：0.8：500.
As the improvement to above-mentioned technical proposal, the preparation of the Ozone Water is：By ozone generator (400mgh-1)
Conduit be inserted into 25 DEG C of pure water in, open ozone generator 30min, prepare Ozone Water, stand 30min, control ozone concentration be
2mg·L-1。
As the improvement to above-mentioned technical proposal, the gross pressure of the high pressure water is 1.8-2MPa.
As the improvement to above-mentioned technical proposal, the water temperature of the high pressure water and Ozone Water is 22-28 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：
Ozone water spray is preferable to the bacteria reducing effect on ox trunk surface, and ozone has strong oxidizing property and very strong disinfection energy
Power, and noresidue are a kind of fungicide of highly effective and safe.Chitosan and tea polyphenols in bacteriostatic agent are broad-spectrum antibacterial agent, lactic acid
Streptostacin has inhibiting effect to gram-positive bacteria, and chitosan can form protective film on the surface of meat；At compound bacteria reducing
Reason is more preferable to the bacteria reducing effect of beef, is more conducive to the safety for ensureing meat products, the shelf life for extending commodity.
The present invention using high pressure water washing, sprays Ozone Water, the method for the work compound for spraying compound preservative, ensures
The safety of meat products, the shelf life for extending commodity.
Specific implementation mode
Below in conjunction with specific embodiment of the present invention, technical scheme of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts is made
Any modification, equivalent substitution, improvement and etc., should all be included in the protection scope of the present invention.
1, material
1.1, production line test sample
Production line sample pick up from Henan beef cattle butcher, cutting production line.
1.2, beef
It is cut meat using cucumber strip position, is purchased from Zhengzhou Century Lianhua Supermarket.
1.3, culture medium
Plate count agar, violet red bile agar and LB culture mediums are purchased from the limited public affairs of Henan Province's Hua Feng chemical reagent
Department.
1.4, strain
Escherichia coli and staphylococcus aureus are provided by Henan animal husbandry institute of economics microorganism detection laboratory.
1.5, key instrument
Superclean bench purifies Co., Ltd purchased from Suzhou；Data electric heating incubator has purchased from Pudong, Shanghai Rong Feng scientific instrument
Limit company；Electric-heated thermostatic water bath is purchased from Tianjin Stettlen Instrument Ltd.；Vertical pressure steam sterilizer, purchased from upper
Hai Shenan medical apparatus and instruments factories；The gloomy pipettor of gill is purchased from the gloomy Science and Technology Ltd. of Beijing gill；Ozone generator is purchased from stone man
Lan electricity Science and Technology Development Co., Ltd.s of village city；Multifunctional mixer is purchased from Bo Lang companies of Germany；Vapour-pressure type watering can is purchased from Taizhou plain
Shen Bang garden supplies Co., Ltd；Constant temperature culture oscillator is purchased from Shanghai ZHICHENG Anaiytical Instrument Manufacturing Co., Ltd..
2, material, the preparation of bacteria reducing agent and the determination of detection method are handled
2.1, beef cattle butchers the technological process of processing
Cattle on the hoof examination → rest → fasting, drinking-water → ox body shower → slaughters → bloodletting → removal head and hoof → pre- peeling（Buttocks and legs
Portion）→ mechanical skin tearing and human assistance are disputed over trifles → cut open the chest internal organ → clenbuterol hydrochloride is in X -ray inspection X → be cut into diad → finishing →
High pressure water washing → bacteria reducing is handled → cools down acid discharge → divide, pick a bone, finishing → packaging → cold fresh beef
2.2, different bacteria reducings handle the research to beef bacteria reducing effect
2.2.1, the preparation of the activation of strain and bacteria suspension
Zhang Tiehua etc. mutually carries out research and analysis to fresh beef surface bacterium and obtains G（-）Dialister bacterium and G（+）Coccus is to cause its corruption
Rotten main fungus strain is lost, therefore this experiment selects two kinds of bacterium of Escherichia coli and staphylococcus aureus to be subtracted as bacterium is introduced
The research of bacterium effect.It will take out in the slant strains of freezen protective in refrigerator, under sterile environment, chosen with the oese of sterilizing
Suitable strain is taken to cross on nutrient agar, for 24 hours in 37 DEG C of constant temperature incubations.Picking individually apparent bacterium colony in LB nutrition
It in meat soup, is put in 37 DEG C of constant temperature culture oscillators, 220r/min shaking table culture 12h make bacterium number reach 1 × 107cfu/mL, obtain
To original bacteria liquid, put spare in refrigerator.
2.2.2, meat sample processing
In desinfection chamber, beef extexine is cut off with sterile chopping board and cutter, is divided into 16cm × 4cm × 4cm meat pieces, every piece
About 300g is divided into 7 groups, every group of 3 meat pieces.By ready bacterium solution（Dosage is the 5% of meat weight）Uniformly spray wine is in every piece of meat sample
On, spray wine distance is away from beef 15cm.21 pieces of meat are put in sterile bag again and are mixed, so that the initial bacterium number phase of every piece of meat sample
Together.Meat piece is hung on 48h in Cool Room 4 DEG C with sterile stainless steels hook, after carrying out bacteria reducing processing to meat sample, measures the 0th, 1,3,5d
The total plate count and coliform group count of meat sample.
2.2.3, the preparation of natural bacteria reducing agent
Using three kinds of bacteriostatic agents, aseptically, after weighing 1.0g tea polyphenols, 10.0g chitosans, 0.8gNisin mixings, put
In the beaker for entering to fill 500mL axenic purification water, it fully is settled to 1000mL after dissolving, is fitted into spare in sterile reagent bottle.
2.2.4, bacteria reducing processing mode and method
The meat sample of 48h will be cultivated in freezer, carried out respectively with 6 kinds of modes such as high pressure water washing, ozone water spray and ozone treatment
Bacteria reducing is handled.Specific bacteria reducing processing method is shown in Table 1.Using the beef handled without bacteria reducing as control group.Consistency of ozone water measurement is adopted
With iodometric determination in GB/T5750.11-2016.Ozone concentration detection uses GB/T18204.2-2014 Ultraviolet Photometric Methods.
2.3, the measurement of index
2.3.1, the detection of total plate count
Minced steak sample 25g is weighed, is packed into sterile homogenizing bag, 225mL physiological saline is added, is patted with Patting type refiner
3min is made 1：10 dilutions.It is detected according to GB4789.2-2016.According to European Union's food microorganisms standard, ox trunk is flat
Equal total plate count satisfactory level is 3.5lgcfu/g, receives horizontal to be 5.0lgcfu/g.
2.3.2, the detection of coliform
Minced steak sample 25g is weighed, is packed into sterile homogenizing bag, 225mL physiological saline is added, is patted with Patting type refiner
3min is made 1：10 dilutions.It is detected according to the second method in GB4789.3-2016.According to European Union's food microorganisms standard,
The coliform satisfactory level on ox trunk surface is 1.5lgcfu/g, receives horizontal to be 2.5lgcfu/g.
2.4, the statistical analysis of data
For statistical analysis to data using SPSSStatistics20.0 softwares, test data is with " average value ± standard error " table
Show, is examined using the independent sample T compared in mean value and carry out significance difference analysis, P<0.05 indicates significant difference, P<0.01
Indicate that difference is extremely notable.It is drawn a diagram using Sigmaplot13.0.
Start to do specific bacteria reducing operation, for the meat piece of different disposal group, processing mode and method are as follows：
3, processing mode and method, result and analysis
3.1, processing mode and method
Embodiment 1：
Select processing group 1 as process object, bacteria reducing mode be giant flushing, specific processing method be with gross pressure about
For the high pressure water washing 5min of 1.87MPa, water temperature is 25 DEG C.
Embodiment 2
Select processing group 2 as process object, bacteria reducing mode is ozone water spray, and specific processing method is by ozone generator
The conduit of (400mgh-1) is inserted into 25 DEG C of pure water, opens ozone generator 30min, prepares Ozone Water, stands 30min, control
Ozone concentration processed is 2mgL-1.Every piece of meat sample sprays 100mL Ozone Waters.
Embodiment 3
Select processing group 3 as process object, bacteria reducing mode be ozone treatment, specific processing method be meat sample is hung on it is close
Under closed loop border, ozone generator 30min is opened, ozone concentration is controlled in 30mgm-3.
Embodiment 4
Select processing group 4 as process object, bacteria reducing mode is high pressure water washing collaboration bacteriostatic agent, and specific processing method is to use
The high pressure water washing 5min that gross pressure is about 1.87MPa, water temperature are 25 DEG C, when after flushing to without underwater drop, then spray bacteriostatic agent
200mL。
Embodiment 5
Select processing group 5 as process object, bacteria reducing mode is that ozone water spray cooperates with bacteriostatic agent, and specific processing method is every
Block meat sprays 100mL Ozone Waters, and bacteriostatic agent 200mL is gone up to sprinkling when anhydrous drip.
Embodiment 6
Select processing group 6 as process object, bacteria reducing mode is high pressure water washing, ozone water spray cooperates with bacteriostatic agent, specifically
Processing method be about 1.87MPa with gross pressure high pressure water washing 5min, water temperature is 25 DEG C, until without every piece of meat spray when dripping
100mL Ozone Waters, until without sprinkling bacteriostatic agent 200mL after dripping.
Embodiment 7：
It selects processing group 7 as not dealing with objects, does not do bacteria reducing processing, and using this beef without bacteria reducing processing as control group.
Summarize six kinds of modes and method such as following table
The mode and method of 1 bacteria reducing of table processing
| Group | Bacteria reducing mode | Specific method |
| Processing group 1 | High pressure water washing | The high pressure water washing 5min for being about 1.87MPa with gross pressure, water temperature are 25 DEG C |
| Processing group 2 | Ozone water spray | The conduit of ozone generator (400mgh-1) is inserted into 25 DEG C of pure water, ozone generator 30min is opened, prepares Ozone Water, stands 30min, control ozone concentration is 2mgL- 1.Every piece of meat sample sprays 100mL Ozone Waters. |
| Processing group 3 | Ozone treatment | Meat sample is hung under closed environment, ozone generator 30min is opened, ozone concentration is controlled in 30mgm-3. |
| Processing group 4 | High pressure water washing cooperates with bacteriostatic agent | The high pressure water washing 5min for being about 1.87MPa with gross pressure, water temperature are 25 DEG C, when after flushing to without underwater drop, then spray bacteriostatic agent 200mL. |
| Processing group 5 | Ozone water spray cooperates with bacteriostatic agent | Every piece of meat sprays 100mL Ozone Waters, and bacteriostatic agent 200mL is gone up to sprinkling when anhydrous drip. |
| Processing group 6 | High pressure water washing, ozone water spray cooperate with bacteriostatic agent | The high pressure water washing 5min for being about 1.87MPa with gross pressure, water temperature are 25 DEG C, until without every piece of meat spray 100mL Ozone Water when dripping, until without sprinkling bacteriostatic agent 200mL after dripping. |
3.2, different bacteria reducings handle the influence to beef total plate count
The total plate count variation of different bacteria reducing processing beef is shown in Table 2.
The variation lgcfug-1 of the different bacteria reducing processing beef total plate counts of table 2
Note：Capitalization indicates the conspicuousness of difference between same row, conspicuousness of the lowercase letter with difference between a line；
Same letter indicates that difference is not notable（P > 0.05）, difference is alphabetical then to indicate significant difference（P < 0.05）.
As can be seen from Table 2, with the extension of time, the total plate count of different disposal group beef is in apparent ascendant trend（P<
0.05）.When 1d, different disposal group beef total plate count is substantially less than control group（P<0.05）, and except processing group 1 and processing
Outside group 3, the total plate counts of other processing group beef with control group difference extremely significantly (P<0.01), especially 6 beef of processing group
Total plate count it is minimum, be 3.95lgcfu/g；Since 3d, the total plate count of different disposal group beef is substantially less than pair
According to group（P<0.01）；Reach 5.57lgcfu/g when control group beef total plate count 3d, more than 5.00lgcfu/g.Processing group
1 is the common bacteria reducing technology of current medium-sized and small enterprises, and bacteria reducing number is 0.70lgcfu/g when 5d, this and good equal and Gill etc.
The high pressure water cleaning obtained is studied to be consistent the conclusion that total plate count decrement is 0.3 ~ 2.9 log value；Processing group 1,2,
3 compare, and the total plate count of 2 beef of processing group is relatively low, and bacteria reducing number is 1.12lgcfu/g, illustrates ozone water spray to ox trunk table
The bacteria reducing effect in face is preferable, the reason is that ozone has strong oxidizing property and very strong disinfection ability, and noresidue, it is a kind of high
Imitate the fungicide of safety.4 bacteria reducing number of processing group is 1.42lgcfu/g, and 0.72lgcfu/g is reduced compared with processing group 1 more（P<
0.01）.The reason is that due in bacteriostatic agent chitosan and tea polyphenols be broad-spectrum antibacterial agent, nisin is to Gram-positive
Bacterium has inhibiting effect, and chitosan can form protective film on the surface of meat.5 bacteria reducing significant effect of processing group is better than processing group 2
（P<0.05）, bacteria reducing number is 1.45lgcfu/g, equally illustrates the bacteria reducing effect of bacteriostatic agent.6 bacteria reducing effect of processing group is best（P
<0.05）, the bacteria reducing number of 5d is 1.67lgcfu/g, reduces 0.25lgcfu/g than processing group more than 4, is reduced than processing group more than 5
0.22lgcfu/g illustrates that compound bacteria reducing processing is to the bacteria reducing effect of beef more preferable, is more conducive to the peace for ensureing meat products
Entirely, extend the shelf life of commodity.
3.3, different bacteria reducings handle the influence to beef coliform
The coliform variation of different bacteria reducing processing beef is shown in Table 3.
The coliform of the different bacteria reducing processing beef of table 3 changes lgcfug-1
Note：Capitalization indicates the conspicuousness of difference between same row, conspicuousness of the lowercase letter with difference between a line；
Same letter indicates that difference is not notable（P > 0.05）,
Different letters then indicate significant difference（P < 0.05）.
By table 3 as it can be seen that with the extension of time, the coliform of control group beef is in the trend significantly risen（P<
0.01）.Processing group 5 and the coliform increase in 1d of processing group 6 be not notable（P>0.05）, illustrate that bacteria reducing effect is preferable；
And the extension of the coliform of other processing beef at any time is in apparent ascendant trend（P<0.05）.When 1d, control group ox
Meat coliform group count is 4.60lgcfu/g, is significantly higher than other processing groups（P<0.05）, illustrate that various bacteria reducing processing all have one
The coliform of fixed bacteria reducing effect, wherein 6 beef of processing group 5 and processing group is substantially less than other processing groups（P<0.05）, two
Difference is not notable between person（P>0.05）, with the 6 minimum 3.62lgcfu/g of beef coliform of processing group.Since 3d, institute
There is processing group beef coliform group count to be substantially less than control group（P<0.01）.The bacteria reducing of processing group 1 3d and 5d is respectively
0.84lgcfu/g and 1.27lgcfu/g, illustrating to butcher the processing later stage carries out certain high pressure water washing to ox trunk and can play one
The high pressure water cleaning of this research such as with Marshallet of fixed bacteria reducing effect is 0.4 ~ 3.0 log to the decrement of coliform
Value is consistent.Bacteria reducing number and processing group 2 are without significant difference when processing 2 5d of group（P>0.05）, it is 1.27lgcfu/g, and
It is significantly better than processing group 3（P<0.05）；Processing group 4 and 5 5d bacteria reducing numbers of processing group be respectively 1.35lgcfu/g and
1.49lgcfu/g, and without significant difference（P>0.05）；Processing 4 is not notable with the bacteria reducing difference on effect of processing group 1, and processing group 5
Bacteria reducing it is with obvious effects be better than processing group 2（P<0.05）, illustrate that ozone water spray sprays the inhibition to coliform with bacteriostatic agent
With preferable synergistic effect；The several 5d of 6 bacteria reducing of processing group are 1.85lgcfu/g, and bacteria reducing effect is most apparent, equally illustrates compound
Bacteria reducing processing becomes apparent from than single bacteria reducing treatment effect.
4, discussion and conclusion
This experiment is research object taking human as the beef of spray wine bacterium solution, and bacteria reducing processing is carried out to beef using 6 kinds of bacteria reducing modes, with
Beef without bacteria reducing processing is control, measures the variation of beef storage period total plate count and coliform, has carried out difference
Research of the bacteria reducing mode to the bacteria reducing effect of beef.The result shows that：Compared with the control group, 6 kinds of bacteria reducing modes all have significantly
Bacteria reducing effect（P<0.01）；The bacteria reducing effect of ozone water spray is rinsed better than conventional high-tension water and ozone treatment, and when 5d is reduced
Total plate count 1.12lgcfu/g reduces coliform 1.27lgcfu/g；High pressure water washing cooperates with reduction bacterium colony total with bacteriostatic agent
Number is 1.42lgcfu/g, is significantly better than single high pressure water washing（P<0.01）, coliform group count is reduced when 5d is
1.35lgcfu/g is better than single high pressure water washing but difference is not notable（P>0.05）；Ozone water spray cooperates with bacteria reducing with bacteriostatic agent
Effect is better than single ozone water spray（P<0.05）, it is 1.42lgcfu/g that total plate count is reduced when 5d, reduces coliform
Number is 1.49lgcfu/g；High pressure water washing, ozone water spray cooperate with bacteria reducing best results with bacteriostatic agent（P<0.05）, by this
Method carries out the ox trunk for butchering the later stage to reduce total plate count 1.67lgcfu/g when bacteria reducing handles 5d, reduces coliform
Group's number 1.85lgcfu/g.
Claims (5)
1. a kind of efficient bacteria reducing method in ox trunk surface, it is characterised in that：The step of this method is：
S1, in desinfection chamber, beef extexine is cut off with sterile chopping board and cutter, is divided into meat piece；
S2, high pressure water washing use 5 ~ 10min of trunk surface of high pressure water washing beef clod under room temperature state；
S3, Ozone Water is made in ozone generator, the trunk surface spraying by spray 20 ~ 40mL to beef clod every square centimeter is smelly
Oxygen water, a concentration of 1 ~ 3mgL-1 of the Ozone Water；
S4, aseptically, weighs tea polyphenols, chitosan, gNisin, is dissolved in axenic purification water, obtains after mixing
Compound preservative, it is spare；
After S5, state of dripping to nothing compound preservative is sprayed to the trunk surface of beef clod by spray 50-70mL every square centimeter.
2. the efficient bacteria reducing method in ox trunk according to claim 1 surface, it is characterised in that：The tea polyphenols, chitosan,
The mass ratio of gNisin and axenic purification water is：1.0：10.0g：0.8：500.
3. the efficient bacteria reducing method in ox trunk according to claim 1 surface, it is characterised in that：The preparation of the Ozone Water
It is：The conduit of ozone generator (400mgh-1) is inserted into 25 DEG C of pure water, ozone generator 30min is opened, prepares ozone
Water, stands 30min, and control ozone concentration is 2mgL-1.
4. the efficient bacteria reducing method in ox trunk according to claim 1 surface, it is characterised in that：The gross pressure of the high pressure water
For 1.8-2MPa.
5. the efficient bacteria reducing method in ox trunk according to claim 1 surface, it is characterised in that：The high pressure water and Ozone Water
Water temperature be 22-28 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN109845802A (en) * | 2018-12-14 | 2019-06-07 | 马山县山山农业科技有限公司 | Beef bacteria reducing method |
| 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 |
| CN110178878A (en) * | 2019-05-14 | 2019-08-30 | 中国农业科学院农产品加工研究所 | Livestock body cooling means |
| CN110754605A (en) * | 2019-10-17 | 2020-02-07 | 中国农业科学院北京畜牧兽医研究所 | Method for discharging acid from beef by using oil bath |
| CN111587906A (en) * | 2020-05-25 | 2020-08-28 | 中国农业科学院北京畜牧兽医研究所 | Safe quality-improving yak slaughtering and processing method |
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