JP3485857B2 - Processing method of meat carcass and its processing apparatus - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to shortening the ripening period and sterilization of meat carcasses by electric current aging, and more specifically, shortening the aging period by electric current aging of chicken carcasses before the start of postmortem rigidity and during postmortem rigidity. The present invention also relates to a method and an apparatus for processing a carcass of meat to reduce the number of viable bacteria.

[0002]

2. Description of the Related Art Conventional meat ripening of poultry is usually carried out by a long-term low temperature aging such as blood loss, boiling, wing removal, cooling after hollowing and aging after syncope with electric shock.
In the case of the above-mentioned conventional method, the body is usually boiled to facilitate the removal of the wings, and after removing the wings, the internal body is taken out, but there is a possibility that the body will deteriorate in a long time required for the subsequent processing of the body. is there. Therefore, the temperature of the body is lowered to about 4.4 ° C at the time of hollowing. That is, the body is cooled in an ice bath or a cold air bath. Then, at low temperature, eg 4
By aging for a long time of up to 12 hours, the softness and taste required for meat are obtained.

After the low temperature aging, the body is drained and the body is cooked. However, in the case of chicken as described above, a low temperature aging period of 4 hours to half a day is required before cooking for poultry, etc. In the case of the large-sized carcass, the aging period of 7 to 10 days or more is required. Such a long aging period has a big problem in terms of hygiene and work.

In the invention disclosed in Japanese Patent Publication No. 4-7659, the body is slaughtered without using electric energy, the obtained body is treated with hot water, and then the body is removed before removing the wings and the internal organs. It has been proposed to carry out a cooking process in which the body is kept in warm and moist air and kept at a normal body temperature, during which electric stimulation is intermittently applied for a sufficient period of time so that aging of the body is unnecessary. In addition, in the case of this proposal, aging that takes time is completely eliminated, but in order to further improve the flexibility of the body or the cut portion excluding the built-in portion, phosphoric acid-
And a salt-containing solution is infused.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and aims to shorten the long-term aging time found in conventional slaughtered meat, and to produce a live bacterium of a carcass before cooking. It is an object of the present invention to provide a method for treating a carcass of carcass and a treatment device therefor which can reduce the number.

[0006]

Therefore SUMMARY OF THE INVENTION The method for processing a meat carcass according to the present invention includes a punching process in the meat carcasses, in the processing method of the meat carcasses and a low-temperature cooling process, the <br /> The application time of the current-carrying means for turning on and off the meat carcass before starting postmortem rigidity before low temperature cooling treatment and during postmortem rigidity is different.
It is characterized in that an electrical stimulation process having a plurality of energized cycles is interposed.

The invention according to the above-mentioned claim 1 reduces the energy required for low-temperature aging for a long time and low-temperature retention, which has been conventionally performed on meat, and the live bacteria adhered before the low-temperature treatment of the meat carcass. It was designed to reduce the number of bacteria and to reduce the viability of viable bacteria.It gives electric stimulation for a certain period of time during the post-mortem rigidity after the start of post-mortem rigidity of the meat carcass after the meat carcass hollowing process. Immediately after the end of the artificial stimulation, the low temperature cooling treatment is immediately conducted to prevent the growth of the viable bacteria which has been reduced and to reduce the viable bacteria which have lost physical strength, thereby shortening the time of low temperature aging.

[0008]

[0009]

Further , the electrical stimulation step according to claim 1 is
Marking by turning on and off the energizing means with multiple energizing cycles
It is preferable that the time control is applied , and the energizing means is an alternating application means that is intermittently operated by a commercial AC voltage .

As a result, the energizing means is energized in a constant on / off cycle, and a sine wave is applied alternately in the forward and reverse directions by the commercial AC voltage during the energizing.

[0012] According to claim 2 , the plurality of energizing cells
Curu is the energization cycle in which the initial energization time is the longest .

That is, when controlling the application time of the energizing means by turning on and off, the energizing time of the first energizing means is set to be the longest when energizing the meat carcass.

Specifically, when the meat carcass is chicken,
In the case of the above, the first energization time is at least 2 minutes or more
This is what I did .

Further, the invention according to claim 3 is the low temperature cooling.
If the disposal process is chicken mixed with male and female, 2:00
It is a process step between.

[0016] And, the processing unit of meat carcasses using the present invention, the processing apparatus of meat carcasses equipped with conveying means for conveying the meat carcasses during post-mortem from the previous hollowed treated rigor mortis started rigidity In the above, a plurality of application times of the energizing means by turning on and off are different for the meat carcass during post-mortem rigidity before the start of post-mortem rigidity via the meat carcass holding section provided in the conveying means.
It is characterized by comprising an energization applying section for applying an electrical stimulus having an energization cycle .

The energizing section of the present invention is the meat
When the carcass is a chicken carcass, the energization applying unit
Holds both legs of the work that is a carcass of chicken in a shackle
The upper part of the shackle can contact the application electrode
Two parallels in a structure that allows the carcass neck to be clamped
It is characterized in that a grounding electrode is installed .

Further, the energization applying section according to the present invention is a carrier
An electrical control unit that operates in conjunction with the steps is provided, and the control unit
Electrical stimulation is performed only while the carcass is not being transported.
It is often equipped with an energization control unit, which suspends a large number of carcasses on a suspending / changing conveyor in a transport path where a large number of meat carcasses are transported by a transport conveyor, and stops the operation of the transport conveyor after suspension. Then, it is preferable to apply an electrical stimulus by the energization control unit after the stop.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to the embodiments shown in the drawings. However, unless otherwise specified, the dimensions, materials, shapes, and relative arrangements of the components described in this embodiment are not intended to limit the scope of the present invention thereto, It is just an example of explanation. FIG. 1 is a process block diagram showing a schematic configuration of a method for treating a poultry carcass of the present invention. FIG. 2A is a diagram showing a state of on / off control of the energizing means used in the electrical stimulation step of FIG. 1, and FIG. 2B is a diagram showing an example of the energizing means having a constant energizing cycle of FIG. is there. 3 is a side view showing a schematic configuration of an energization section used in the electrical stimulation step of FIG. 1, FIG. 4 is a lateral side view of FIG. 3, and FIG. 5 (A) is a VA-VA view of FIG. (B) is a VB-VB view of FIG. 3. FIG. 6 is a flow chart showing the state of energization control of the electrical control unit of FIG.

As shown in FIG. 1, the chicken carcass processing method of the present invention comprises a hollowing step 40, an electrical stimulation step 41, a low temperature processing step 42, an aging step 43, and a demolition step 44.
And consist of. After fainting or exsanguination, the carcass is boiled to remove the internal organs after removing the feathers, which occurs after the hollowing-out step 40. Before and after the initiation of post-rigor stiffness, during the post-mortem stiffness, the replacement 41a is suspended on the conveyor of the present invention. And an electrical stimulation step 41 consisting of an electrical stimulation 41b to be performed next. In the electrical stimulation step 41, an electrical stimulation process for about 5 minutes is performed to reduce and reduce the physical strength of live bacteria adhering to the carcass and to promote biochemical changes in muscle tissue. Is. Then, a low temperature treatment step 42 consisting of a chiller 42a and a thigh remover 42b is passed through in a state where the viable bacteria are reduced, and then an aging step 4 is performed in an aging container.
The breast meat is obtained through the demolition treatment step 44 via the No. 3 process. In the aging step 43, the aging for 2 hours exhibits the same effect as the conventional aging for about 4 hours to half a day.

FIG. 2A is a diagram showing the state of on / off control of the energizing means used in the electrical stimulation step 41 of FIG.
(B) is a diagram showing an example of an energizing means having a constant energizing cycle (A). As shown in FIG. 2B, the method of applying an electrical stimulus to the carcass uses a commercial frequency of AC100V as a power source, and the AC voltage of 100V
An energizing means 45 having an energizing cycle of second on and T second off is formed, and an energizing means 45a having an application time X is formed.
And energizing means 45b and 45c having an application time Z are formed, and as shown in FIG.
45b, 45c are used to intervene a non-energizing time Y between them, and on / off control is performed by the applying means X, Z, Z of the energizing means and the non-energizing time Y so as to give a predetermined electrical stimulus. is there. In this embodiment, T = 1 second,
X = 2 minutes and Y = 30 seconds are set, and the first application time X by the energizing means 45a takes the longest value as compared with the other energizing means 45b.

FIG. 3 is a side view showing a schematic structure of an energization applying section used in the electrical stimulation step of FIG. 1, FIG. 4 is a lateral side view of FIG. 3, and FIG. VA-VA view,
(B) is a VB-VB view of FIG. 3. The energization applying section shown in FIG. 3 includes a conveyor 10, an energizing section 20, and an electrical control section 18. The transfer conveyor 10 includes a horizontal annular guide rail 12 arranged at an upper position of the frame structure 10a, a transfer chain 15 provided with a trolley roller (not shown) running inside the guide rail, a drive sprocket wheel 14a, and a driven wheel. A conveyor transmission mechanism 11 including a sprocket wheel 14b and a drive geared motor 13, and a hacker 1 for the transport chain 15.
5a, which is detachably provided, and includes a plurality of shackles 16 that hook both legs 25a of the work 25.

As shown in FIGS. 3 and 4, the transfer conveyor 10 is a horizontal elongated annular conveyor provided along the elongated structure at the upper center of the elongated frame structure 10a.
The drive sprocket wheel 14a, the driven sprocket wheel 14b, and the endless transport chain 15 form an outward path 27a and a return path 27b that travel straight.

The energizing portion 20 is composed of an application electrode 21 and an earth electrode 22, and the application electrode is located above and below the earth electrode below the forward path 27a and the return path 27b which are formed through the transport chain 15 and travel in a straight line. The application electrode 21 is composed of a positive electrode electric wire laid on the insulating member 21a, and the ground electrode is composed of two parallel negative electric wires laid on the fitting 22a.

The outer width Y of the application electrode 21 provided on the forward path 27a side and the return path 27b side is slightly larger than the width X of the hackers 15a provided on the forward path 27a side and the return path 27b side, respectively. When the shackle is disposed and suspended by the hacker 15a via the shackle 16, the upper portion of the shackle is in pressure contact with the application electrode 21. The ground electrode 22 has a width W3 smaller than the diameter of the neck at a position where the neck 25b of the carcass when the legs 25a of the work 25, which is a chicken carcass, is clamped by the shackle 16 can be clamped.
I installed two parallel ground electrodes that had
It is arranged on the mounting bracket 22a. Thus, when energized, the applied voltage can be surely energized through the route of the applied electrode 21 → shackle 16 → work legs 25a → work neck 25b → ground electrode 22.

With the above-mentioned structure, usually, a large number of works are preliminarily passed through the transport conveyor 10 in advance to the straight outward path 27.
a and the return path 27b, and when the conveyor is stopped, the energization operation is performed via the energization control unit of the electrical control unit, and the energization process is performed by the on / off control based on a predetermined energization cycle d. Processing is possible.

FIG. 6 shows a flow chart of the on / off control of the energizing means shown in FIG. 2 via the energization controller of the electric controller. As shown in the figure, the power is turned on in S30. In S31, it is determined whether the transport conveyor 10 is stopped or in operation. Then, when the transport conveyor 10 is stopped, the energization processing from S1 to S36 shown in FIG. 4 from the first step to the third step is performed, and the energization cycle is ended. Alternatively, in S37, any one of the first, second, and third steps is selected to energize the energization process for a set time. Next, in S <b> 31, when the conveyor 10 is in operation, only in conveyor operation in S <b> 38, continuous energization in the intermittent application state of the alternating application for 1 second is energized by the start button and terminated by the end button. To do. It should be noted that the operation of the transport conveyor 10 is set, for example, at a standard speed of 1.52 m / min to perform continuous operation with the conveyor operation button and stop with the stop button, and lights up during operation.

In addition to the energization control, the electrical control section 18 is provided with an energization cycle specification setting section such as setting of the intermittent application cycle energization time.

FIG. 7 shows the results of comparison of the condition of the aged breast meat for the breast meat obtained by the method for treating a carcass of chicken using electric current aging according to the following data. a, electrical stimulation + aging for 2 hours (mixed male and female) Performed by the method for treating a chicken carcass of the present invention. (100V5
(Electrification at 0 Hz for 5 minutes) b, Current 4-hour low temperature aging After passing through a cold water chiller, aging for 4 hours in an aging chamber (2 ° C). c, unaged, (male / female mixed) Breast meat treated on a normal line. As can be seen from the above comparison results, in the case of the present invention, it is possible to shorten the aging time by 2 hours and significantly reduce the general viable cell count. The above results are for chicken breasts, but they are also applicable to general meats including pigs and cows.

[0030]

According to the above-mentioned constitution of the present invention, a. It is possible to reduce the number of working ports by aging for a short time. b. Suppresses the growth of viable bacteria and greatly contributes to hygiene. c. Labor can be saved by automatic line. d, Complete first-in, first-out is possible with continuous equipment. e, Stable temperature control can be performed by continuous equipment.

[Brief description of drawings]

FIG. 1 is a process block diagram showing a schematic configuration of a method for treating a carcass of chicken according to the present invention.

2A is a diagram showing a state of ON / OFF control of the energizing means used in the electrical stimulation step of FIG. 1, and FIG. 2B is an example of the energizing means having a constant energizing cycle of FIG. It is a figure.

FIG. 3 is a side view showing a schematic configuration of an energization section used in the electrical stimulation step of FIG.

FIG. 4 is a lateral side view of FIG.

5A is a VA-VA view of FIG. 3, and FIG. 5B is a VB-VB view of FIG.

FIG. 6 is a flowchart showing a state of energization control of the electrical control unit of FIG.

FIG. 7 is a diagram showing a change in viable cell count between breast meat obtained by the method for treating carcass by electric current aging according to the present invention and other generally aged products or non-aged products. Is.

[Explanation of symbols]

10 Conveyor 11 Conveyor transmission mechanism 12 Guide rail 13 geared motor 14a Drive sprocket wheel 14b Driven sprocket wheel 15 Transport chain with trolley roller 15a hacker 16 shackles 20 Current-carrying part 21 Applying electrode 22 Earth electrode 25 work 27a Outward route 27b Return path 40 hollowing process 41 Electrical stimulation process 42 Low temperature treatment process 43 Aging process 44 Dismantling process 45 energizing means

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-63-17647 (JP, A) JP-A-8-9875 (JP, A) Jikken-Hei 4-17014 (JP, Y2) (58) Field (Int.Cl. ⁷ , DB name) A22C 21/00

Claims (5)

(57) [Claims] 1. A method of treating a meat carcass comprising a meat carcass hollowing-out step and a low temperature cooling treatment step, wherein the meat carcass is performed from before the start of post-mortem rigidity before the low temperature cooling treatment to during the post-mortem rigidity. The application time of the energizing means by turning on and off
A method of treating a meat carcass, characterized in that an electrical stimulation process having a plurality of different energization cycles is interposed. 2. A plurality of energizing cycles are first energizing times.
Is the longest energization cycle, and the method for treating a meat carcass according to claim 1, wherein 3. The male / female mixture is used in the low temperature cooling treatment step.
In the case of poultry, the processing method of the meat carcasses according to claim 1, characterized in that it is a two-hour process. 4. Death before the start of post-rigor rigidity after hollowing treatment.
Meat butcher equipped with a transport means for transporting the carcass during post-rigid
In the body processing apparatus, the post-mortem hardening is performed via the meat carcass holding unit provided in the conveying means.
The meat carcasses that were still dying before the start of the straightening were passed on and off.
Multiple energizing cycles with different application time
An apparatus for treating a carcass of a meat , comprising an energization applying unit for applying an electrical stimulation . 5. When the meat carcass is chicken carcass
The shackle is a chicken carcass in the energizing section.
The upper part of the shackle will be
The structure is such that it can come into contact with the application electrode, while the carcass neck is clamped out.
The meat carcass processing apparatus according to claim 4 , wherein two parallel ground electrodes are installed at the position where they come .