JPH04330246A - Beef treatment system - Google Patents

Abstract

PURPOSE:To provide the title system comprising specific processes, capable of maintaining beef in a sterilized state as much as practicable, thus enabling it to be preserved for a long period of time through its controlled aging with freezing or refrigeration below the freezing point. CONSTITUTION:A living cattle is slaughtered and disintegrated into branched beefs, which are then chilled at -3 to 0 deg.C to remove cadaveric rigidity. They are then divided into partial beefs in a clean room at 10-13 deg.C with the number of bacterial (>=0.5mu in size) of <=10000/ft3 suspended in the atmosphere, and these beefs are vacuum-packed and stored at e.g. -1.7 to 0 deg.C.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to beef processing systems. More specifically, beef is kept as sterile as possible, and if it is frozen, it is thawed and then refrigerated at ice temperature for controlled aging, or if it is not frozen, it is kept at ice temperature and refrigerated for controlled aging. This invention relates to a beef processing system that can be stored for a long period of time and provide delicious beef.

0002

BACKGROUND OF THE INVENTION In recent years, against the backdrop of the gourmet food boom, consumer demand for delicious meat that can be stored for a long period of time has been increasing. Furthermore, with the liberalization of beef imports starting on April 1, 1991, interest in imported beef is increasing from all quarters. The meat of live cows is tender immediately after slaughter, but becomes tougher over time. This phenomenon is called rigor mortis. The time it takes for rigor mortis to occur and reach maximum rigor varies depending on the type of meat and growing conditions, but generally it takes about 24 hours for cattle.
It is said that it takes 2 to 4 hours for birds and 12 hours for pigs. Meat undergoing rigor mortis is tough, lacks flavor, and has poor water retention.
Not suitable for processed cooking. However, this state will be released as time passes. This phenomenon is called dehardening. A beef carcass is usually divided into portions and frozen about two days after slaughter. In general, during slaughter and disassembly processing, food is likely to be contaminated by various types of bacteria.

[0003] The frozen meat portions are then thawed, aged, and then cooked. Meat proteins are decomposed by proteolytic enzymes contained in muscle, but it is known that this decomposition hardly progresses during frozen storage, so meat can be stored for long periods of time. However, thawing progresses decomposition and ripening. Aging refers to the process of self-digestion caused by the action of proteolytic enzymes, which degrades proteins and increases the amount of amino acids, making muscle tissue more flexible and improving flavor, which plays an important role in increasing product value. Fulfilling. Flavor includes both smell and taste, and taste in particular is considered to be an important factor in determining the deliciousness of meat. The taste of meat is mainly sweet, bitter,
Consists of five basic tastes: salt, acid, and umami. Glutamic acid, a type of amino acid, has a synergistic effect with inosinic acid, contributing to the umami and unique taste of meat. Also,
It is known that the flavor is further enhanced by adding other free amino acids.

However, autolysis (ripening) of muscle proteins
When this process begins, the microorganisms (bacteria, mold, enzymes) attached to the meat surface use the amino acids produced by decomposition as nutrients.
In the later stages of ripening, the microorganisms begin to directly break down muscle proteins, and the undesirable decomposition products produced during this process deteriorate the beef, leading to spoilage. Therefore, aged beef is in a state where microorganisms can easily breed, and special care must be taken to prevent spoilage. Therefore, in order to obtain delicious beef that can be stored for a long period of time, it is necessary to keep the beef in each of the above processes as sterile as possible, properly thaw it, and then age it properly based on scientific data. Although it is necessary to do this, it has not yet been done sufficiently and there is room for improvement.

[0005]

[Problems to be solved by the invention] Slaughtering and disassembly of living cattle;
By keeping beef as sterile as possible during each process such as dividing into carcasses and parts, freezing, thawing, and aging, and by performing controlled aging, we can preserve beef for long periods of time and provide delicious beef. To provide a beef processing system that allows

[0006]

[Means for Solving the Problems] In view of the above-mentioned points, the present invention has been made as a result of intensive research, and after thoroughly cleaning a live cow from contamination during slaughter, it is dissected into a carcass in a clean room.
This carcass is further divided into parts in the clean room and vacuum packed to keep it as sterile as possible.
(b) After being refrigerated at ice temperature, ripened, and then cooked, or (b) Appropriately frozen, thawed, refrigerated at ice temperature, aged, and then cooked, it can be preserved for a long period of time. The present inventors have discovered that it is possible to provide beef that is not only delicious but also delicious.

The invention of claim 1 of the present invention provides the following (1)
This is a beef processing system including the steps (3) to (3). (1) After slaughtering a live cow, cut it into carcasses at a temperature of -3 to 0.
(2) After thawing of the carcass, the carcass is cooled to 10 to 13 degrees Celsius, and the partial meat is processed in a clean room with a number of airborne bacteria of 0.5μ or more and 10,000 pieces/ft3 or less. (3) Vacuum packing process.

[0008] The invention of claim 2 of the present invention provides the following (1)
This is a beef processing system including the steps (4) to (4). (1) After slaughtering a live cow, cut it into carcasses at a temperature of -3 to 0.
(2) After thawing of the carcass, the carcass is cooled to 10 to 13 degrees Celsius, and the partial meat is processed in a clean room with a number of airborne bacteria of 0.5μ or more and 10,000 pieces/ft3 or less. (3) Vacuum packing process, (
4) Storing at an ice temperature of -1.7 to 0°C.

The invention of claim 3 of the present invention provides the following (1)
This is a beef processing system including the steps (6) to (6). (1) After slaughtering a live cow, cut it into carcasses at a temperature of -3 to 0.
(2) After thawing of the carcass, the carcass is cooled to 10 to 13 degrees Celsius, and the partial meat is processed in a clean room with a number of airborne bacteria of 0.5μ or more and 10,000 pieces/ft3 or less. (3) Vacuum packing process, (
4) freezing at -20°C or below; (5) thawing the frozen portion at an ambient temperature of 4 to 6°C and humidity of 95 to 100%; then (6) freezing at -1.7 to 0°C. The process of storing under ice temperature.

[0010] When a live cow is slaughtered or butchered, it becomes contaminated with bacteria contained in the intestines, stomach, blood, etc., or with various bacteria in the environment. Therefore, contaminated beef must be thoroughly washed. Although the method of cleaning is not particularly limited, it is usually carried out using a cleaning liquid. The cleaning method may be any method such as dipping in a cleaning liquid, spraying it, or letting it flow down. Water is usually used as the cleaning liquid, but it is preferable to use high-pressure water because it provides a high cleaning effect and shortens the cleaning time. Alcohol may be used as the cleaning liquid. The cleaning effect is even higher than when using water, and the cleaning time is also shorter. High pressure alcohol may also be used. The temperature, amount, and cleaning time of the cleaning solution depend on the degree of contamination,
Since it differs depending on the type of bacteria, etc., it is preferable to determine it appropriately.

[0011] As mentioned above, beef is also contaminated by various bacteria in the environment where it is slaughtered or divided into meat parts, so these processes are carried out in a clean room. Bacteria multiply exponentially when given an environment suitable for growth, so even if there is only a small number of bacteria, once they begin to multiply, the difference will be widened, so ideally a sterile room etc. It is preferable to do it inside. The atmosphere, equipment, people, floor, equipment, etc. in a clean room are all important and must be kept clean. It is also possible to use a product that has been sterilized using ultraviolet rays or ozone, or to perform sterilization at all times. A clean bench, clean booth, etc. may be used to block bacteria. A clean room can be used as long as it can prevent bacteria from entering from outside, remove particulates generated indoors, suppress dust generation, and prevent dust accumulation. A biological clean room, particularly for biological particles, may also be used.

The cleanliness level of a clean room is generally 1
It is expressed as the total number of fine particles of 0.5 μm or more included in ft3. For industrial clean rooms, the US federal standards are applied mutatis mutandis, and for bio-clean rooms, NASA (National Aeronautics and Space Administration) is applied mutatis mutandis. 0.5 included in 1ft3
Due to the maximum number of microparticles larger than μm, the former class is 10
0, 1000, 10,000, and 100,000, and the latter has classes 100, 10,000, and 100,000. For example, the cleanliness of class 1000 is 1ft.
3. The maximum number of fine particles of 0.5 μm or more included in 10
,000 pieces.

[0013] In food factories and the like, a cleanliness class of 10,000 to 100,000 is generally adopted, but in the present invention, a cleanliness of class 10,000 or lower is required. The above standards recommend the temperature inside the clean room to be 22.2±0.14 to 0.28℃, but from the perspective of bacterial growth, it is preferable to keep the temperature as low as possible. It is preferable that the temperature is not too low in view of the ease of the separation treatment, and therefore, the temperature during these treatments in the present invention is preferably 10 to 13° C. and uniform.

[0014] The carcass is further stored at low temperatures to prevent bacteria from adhering to it or multiplying. The temperature at this time is preferably as low as possible from the viewpoint of bacterial growth, and on the other hand, in order to perform lysis to achieve smooth rigor mortis, it is preferable that the temperature is not too low. The temperature is preferably -3 to 0°C and uniform.

[0015] In the first aspect of the present invention, the carcass is thawed, divided into portions in the clean room, and then vacuum packed. If carcasses and meat parts are left in the air, they will deteriorate due to oxygen and bacteria in the air, so storability can be improved by vacuum degassing and sealing. Although it may be vacuum packed in a glass bottle, metal can, etc., it is preferably sealed in a flexible, deformable thin film. Films that can be used as packaging materials include plastics, cellophane, paper, processed foil, and composite processed film, and any of them may be used. However, plastics have properties such as high film strength and film heat seal strength, high barrier properties against oxygen and water vapor, high sealing performance against bacteria and fine particles, and transparency. Preferably. Furthermore, commonly used vacuum packing methods and devices can be used.

[0016] In the second aspect of the present invention, the carcass or vacuum-packed meat part is kept as it is or after being aged to a certain extent and then refrigerated at ice temperature. Carcasses that cannot be vacuum-packed or parts of meat that are not vacuum-packed have problems such as bacterial adhesion, so they are preferably aged in a clean room as described above, but if the temperature is around 0°C and the humidity is high, mold and other problems may occur. If it is too low, it will dry and the yield will be poor, so it is preferably about 70 to 75%, and the period is preferably about 2 to 3 weeks.

[0017] Examples of the cut meat used in the present invention include chuck roll, chuck rib, brisket, shoulder rod, rib eye roll, strip loin, boneless short rib, tender loin, top sirloin butt, top round, gooseneck round, etc. It is not limited to these.

[0018] The freezing temperature of beef used in the present invention is a temperature below 0°C at which ice crystals are formed and the beef tissue freezes, and is different from freezing temperature or refrigeration temperature. Therefore, so-called partial freezing, in which some ice crystals are formed and the beef tissue is partially frozen, does not occur at freezing temperatures. Freezing temperature is usually -15 to -20°C or lower, and is used to preserve and store food by completely freezing the tissue of the food. There is a risk of destruction, and it is difficult to retain the aroma, taste, color, etc. of food. Refrigeration temperature is usually 0-10
The temperature is around ℃, and it is used in ordinary household refrigerators, etc., but microorganisms breed and the ingredients change.
It cannot retain the aroma, taste, color, etc. of food for a long period of time.

[0019] Using ice temperature does not freeze the tissue of beef, which is advantageous in suppressing the proliferation of bacteria and microorganisms, and in preserving the characteristics of beef such as taste and color. Furthermore, when beef is refrigerated at freezing temperatures, the maturation of beef progresses at a very slow rate, so depending on the type of cut of meat, the period of time required to reach optimal ripeness varies from approximately 2 to 4 months.
It is possible to cook the beef while ensuring that the optimal ripeness is achieved, and therefore it is possible to provide delicious beef. The ice temperature of beef is about -1.7°C to 0°C. Although it varies somewhat depending on the type of meat, the temperature range is narrow, so it is important to control it with high precision.

[0020] In the third aspect of the present invention, the carcass is vacuum-packed as it is, after being thawed, or after being divided into parts in the clean room, and the carcass or the vacuum-packed parts are , then -
It is frozen to a temperature of 20°C or lower. Since quality may be affected depending on the freezing method, use the optimal freezing method. In general, rapid freezing reduces the size of the ice crystals between the meat tissues, preventing tissue destruction and maintaining high quality; however, slow freezing causes the ice crystals between the meat tissues to grow larger. It is necessary to be very careful because tissue destruction occurs and high quality cannot be maintained. Therefore, in order to quickly freeze ice crystals to make them finer, suppress the proliferation of bacteria, and reduce the occurrence of drips, the freezing and refrigeration temperature should be kept below -20°C, and the temperature difference should be eliminated for freezing and refrigeration. That is essential. Beef that has been frozen and refrigerated in this way remains frozen for several years, usually for one to two years, suppressing the growth of bacteria and microorganisms, while preserving the taste.
It can be stored for a long time while retaining its color and other characteristics.

[0021] Frozen beef needs to be thawed before being cooked, and since the beef does not mature if it is frozen and refrigerated, after thawing, it is necessary to age it until the optimal state of ripeness is achieved. . Thawing frozen beef has a big impact on quality, as in the case of freezing mentioned above, and in the case of thawing, it should be thawed as slowly as possible, contrary to the case of freezing. When water that has been dehydrated and frozen from a tissue (i.e., ice) is rapidly thawed, it is not absorbed back into the tissue and flows out of the tissue as a so-called drip, leaving the tissue dehydrated. This is because there is a loss of useful components related to taste, aroma, etc. along with the liquid juice, which greatly impairs quality.

[0022] In the present invention, frozen beef is heated to an ambient temperature of 4
Thaw gradually at ~6°C and 95-100% humidity. The humidity should be high to reduce evaporation and sublimation of water from the beef. If the humidity is below 95-100%, ice crystals will sublimate, and what will be left behind will be micropores, which will cause dryness to progress deep into the skin.Air will also enter at the same time, and oxidation will also progress deep into the skin, leading to dehydration and discoloration. occurs, which greatly impairs quality. It is preferable to reduce the air flow as much as possible. If the thawing ambient temperature is 4° C. or lower, the thawing time will be too long, and if the temperature is too low, there is a risk of refreezing, which is not preferable. On the other hand, if the temperature is 6° C. or higher, the thawing time will be shortened, but bacteria will easily propagate and the drip rate will increase, which is not preferable. It is desirable to minimize temperature fluctuations. Defrosting time varies depending on the type of meat, so it is best to decide accordingly. The thawed beef is then aged by being refrigerated at ice temperature under the above-mentioned ice temperature refrigeration conditions. When beef is refrigerated at ice temperature, aging of beef proceeds at a slow rate, and depending on the type of cut meat, the period of time required to reach the optimum state of ripeness varies from approximately 2 to 4 months, but the optimum state of ripeness is achieved. It becomes possible to prepare the food in a timely manner, and therefore,
As mentioned above, it becomes possible to provide delicious beef.

[0023]

EXAMPLES Next, the present invention will be explained in detail with reference to examples, but the present invention is not limited to these examples unless it departs from the spirit of the invention. (1) Test of clean room effectiveness 1-1 Test sample: Shank meat I; Shank meat processed in a meat center with cleanliness class 3,000,000. Thigh meat: Thigh meat processed in a clean room with a cleanliness class of 1,000 to 10,000. 1-2 Test method: Shank meat I was cut into approximately 500g pieces, and then vacuum packed and shrink packed in a factory with a cleanliness class of 3,000,000. Thigh meat is 500
Cleanliness class 3,000,00 after cutting to about g
For comparison, vacuum packaging and shrink packing in a factory with a cleanliness class of 1,000 to 10,
000 vacuum packaging and shrink packing were tested in a clean room.

1-3 Storage conditions: At 0°C, shank I
The meat was stored for two months, and the thigh meat was stored for three months, and measurements were taken every two weeks. 1-4 Measurement items: Anaerobic bacteria; CW agar medium containing kanamycin, 20°C, 2
Cultured for 0 hours. Fungi; cultured on potato dextrose agar medium at 20°C for 5 days. General bacteria: standard agar medium, mesophilic bacteria, cultured at 35°C for 2 days. Psychrotrophic bacteria: Cultivated at 20°C for 5 days.

1-5 Test results: Figure 1 shows changes in the number of mesophilic bacteria on the surface and inside of thigh meat. It can be seen that even though there is not much difference initially on both the surface and inside, as the storage period becomes longer, the difference from those processed in a clean room becomes larger.

FIG. 2 shows changes in the number of psychrotrophic bacteria on the surface and inside of the thigh meat. It can be seen that even though there is not much difference initially on both the surface and inside, as the storage period becomes longer, the difference from those processed in a clean room becomes larger.

Table 1 shows changes in fungi and anaerobic bacteria in thigh meat. For both fungi and anaerobic bacteria, the number of bacteria is lower in those treated in a clean room. The controls in FIGS. 1 and 2 and Table 1 are comparative examples, which were vacuum packed and shrink packed in a factory with a cleanliness class of 3,000,000.

[Table 1]

FIG. 3 shows changes in the number of psychrotrophic bacteria and mesophilic bacteria on the surface and inside of shank meat I. The initial value on the surface was already high, and as the storage period became longer, the value on the inside also tended to increase.

Table 2 shows changes in fungi and anaerobic bacteria in shank meat. Fungi were elevated both on the surface and inside.

[Table 2] From these results, it is clear that the clean room has a large effect, and the cleanliness class of beef is 1,000 to 10.
,000 clean room processing, vacuum packaging and shrink packing.

(2) Effects of defrosting and aging frozen beef Tests were conducted using strip loin, tenderloin, chuck ribs, and rib eye rolls. (A) Beef Quality Judgment Item 1 Drip Amount Beef releases liquid juice called drip as its water retention capacity decreases. Drip depends on factors such as the pH of the meat and storage temperature. Since drip contains various water-soluble components including taste components, leakage of drip can cause quality deterioration.

2 Meteomorphism rate The meat color of beef is mainly due to the presence of myoglobin, a muscle pigment protein present in the muscle. Fresh meat has a bright red color because myoglobin is oxygenated and becomes bright red oxymyoglobin. The phenomenon in which the meat turns brown during ripening occurs because myoglobin and oxymyoglobin are oxidized to produce metmyoglobin. The degree of discoloration is determined by the amount of metmyoglobin produced, and the metmyoglobin production rate relative to the total amount of myoglobin is called the metmyoglobin rate, and is used as an index of discoloration. The metemization rate was measured by the method of Tsunoda et al.

3. Number of viable bacteria The number of bacteria in beef was determined by a standard agar plate culture method. 4. Volatile base nitrogen (VBN) Volatile base nitrogen is a general term for ammonia and volatile amines produced when proteins are decomposed by microorganisms, and increases with decay. The amount of volatile base nitrogen is used as a guideline for quality judgment, and for beef it is 100%.
When the amount exceeds 30mg in g, it is considered to be early spoilage. Volatile base nitrogen was measured by microdiffusion method. 5 Hypoxanthine amount (Hx) Hypoxanthine, an ATP decomposition product, is present in meat at 1.5 to 2.0 μmol/
It is said that ripening is optimal for palatability when g. The amount of hypoxanthine was extracted by a conventional method, and separated and quantified by liquid chromatography.

6. Amount of free amino acids [0033] The amount of free amino acids in beef increases as proteins are self-digested by the action of enzymes during aging and peptides are broken down into various amino acids. Amino acids contain taste substances such as glutamic acid, which is the source of umami flavor, and measuring these free amino acids can serve as an indicator of the degree of ripening. The amount of free amino acids was determined by adding 50mM NaHCO3 to the sample meat, homogenizing it, removing protein with sulfosalicylic acid, drying the supernatant obtained by centrifugation under reduced pressure, and using CIBA-C.
Labeling reagent DABS-CL (N-d
imethyl amino azobenzen
After pre-column derivatization with e.sulfonyl chloride), it was separated and quantified using high performance liquid chromatography.

[0034] 7 Sensory test The method of the sensory test was a scoring method by five panelists (5 points...very good, 4 points...good, 3 points...fair, 2 points...poor,
1 point...very poor) depending on the color tone, ripeness, texture,
The flavor was evaluated, and the scores were totaled to form a comprehensive evaluation. The cooking method involved slicing the sample meat into approximately 20 mm thick slices and grilling each side for approximately 2 minutes on a hot plate (surface temperature 200° C.).

(B) Thawing conditions, aging conditions, and experimental results 1 Striploin American frozen beef (IBP, CHOICEGRADE)
・Approx. 370 (W) x 220 (D) x 75 (H) ・5.8
~6.3kg) in the high humidity thawing chamber <SRR-K123> (
The samples were thawed using a thawing temperature of 5°C and a relative humidity of 95% or higher until the center temperature reached -1°C. In addition, it takes about 90 minutes to thaw.
It took time. For aging, beef was placed in a polypropylene airtight container (inner volume 14.5 L) and the temperature was adjusted to the freezing temperature range of -1°C (±0.3°C), which is the aging condition of the present invention. The experiment was carried out using a commercial refrigerator adjusted to a refrigeration temperature range of +2°C (±1.5°C) as a comparative example, and used as appropriate for the experiment.

The experimental results are shown in FIG. The mark ○ indicates ripening at ice temperature, and the mark □ indicates ripening under refrigeration. FIG. 4(a) shows the drip loss. Comparing the drip loss on the 15th day of ripening, it is as low as 0.8% for ice-cold ripening, while it is 3.2% for refrigerated ripening, which is four times higher than for ice-cold ripening. Figure 4(b) shows the change in metemone conversion rate. Regarding the metmethization rate, the increase in ice-temperature ripening was smaller than that in refrigerated ripening. FIG. 4(c) shows the change in the amount of Hx. In order for the amount of hypoxanthine to reach 1.5μ mol/g, it is necessary to refrigerate about 6
It takes about 9 days to mature at ice temperature, which takes longer than refrigeration. FIG. 4(d) shows the results of the sensory test amount. In the sensory tests, the ratings for refrigerated ripening grapes drop sharply after reaching a good ripening stage, but the good ratings for ice-cold ripening grapes continue to be good. From these facts, it can be seen that it is better to ripen the striploin at ice temperature, where there is less deterioration in quality, and that a good ripening stage range is about 10 to 20 days.

2 Tenderloin American frozen beef (manufactured by IBP, CHOICEGRADE)
・About 420 (W) x 130 (D) x 80 (H) ・4.0
~4.5 kg) were thawed as for the strip loin. It took about 7 hours to thaw. Aging was performed in the same manner as in the case of strip loin, and the samples were used for experiments as appropriate.

The experimental results are shown in FIG. FIG. 5(a) shows the drip loss. Looking at the change in drip loss, on the 7th day of ripening, it is 3.5% for refrigerated ripening and 1.0% for ice temperature ripening, and the ice temperature is about one-third lower than refrigeration. Figure 5(b) shows the change in metemone conversion rate. The memethization rate is also lower in ice-cold ripening than in refrigerated ripening. These two results show that freezing temperature is more suitable for ripening. FIG. 5(c) shows changes in the amount of Hx. The amount of hypoxanthine exceeds 1.5 μmol/g immediately after thawing. FIG. 5(d) shows the results of the sensory test amount. Sensory tests show that the wine has reached a good stage of ripening from the second day of ripening, both in refrigerated and ice-cold conditions. Tenderloin does not need to be aged for long periods of time. It has been found that storing at ice temperature is effective for maintaining quality for a long period of time.

3 Chuck ribs US-produced frozen beef [manufactured by EXCEL, approx. 280 (W) x 2
80 (D) x 60 (H), 3.2 to 3.8 kg (4 pieces vacuum packed in one pack)] was thawed in the same manner as the strip loin. It took about 5 hours to thaw. Aging is done in the same way as for striploin.
It was used for experiments as appropriate.

The experimental results are shown in FIG. FIG. 6(a) shows the drip loss. Regarding the change in drip loss, on the 5th day of ripening, it was about 1.2% for refrigerated ripening, while it was about 0.3% for ice temperature ripening, which is one-fourth less than for refrigerated ripening. Figure 6(b) shows the change in metemone conversion rate. The memethization rate of ice-cold ripening is also about two-thirds lower than that of refrigerated ripening. FIG. 6(c) shows changes in the amount of Hx. Looking at the amount of hypoxanthine, it reaches its peak on the third day of ripening. FIG. 6(d) shows the results of the sensory test amount. In the sensory test,
It can be seen that there is little need for aging because it can be judged that the ripening stage is good immediately after thawing, and since chuck ribs are used as sliced meat, tenderness is not important.

4 Ribeye roll US frozen beef (EXCEL, CHOICE G)
RADE・Approx. 350 (W) x 200 (D) x 110 (H
)・5 to 5.5 kg) was thawed in the same manner as the strip loin. It took about 9 hours to thaw. In addition to the same method as for striploin, ripening was carried out using an additional ripening experiment using a commercial refrigerator adjusted to a +5°C (±1.5°C) refrigerating temperature range for comparison.
It was used for experiments as appropriate.

The experimental results are shown in FIG. 7 and Table 3. However, △
Marks indicate data aged at a refrigeration temperature of +5°C (±1.5°C). FIG. 7(a) shows the drip loss. On the 15th day of ripening, the drip loss is significantly higher, at about 8.5% at +2°C and about 7.5% at +5°C during refrigerated aging, compared to about 1% during ice-temperature aging. Figure 7(b) shows the change in metemone conversion rate. The metemization rate is -1
It increases in the order of °C < +2 °C < +5 °C, and it can be seen that a good flesh color state is maintained for a long period of time in the case of freezing temperature aging. FIG. 7(c) shows changes in the amount of Hx.

FIG. 6(d) shows the results of the sensory test amount. When we investigated the correlation between the amount of hypoxanthine and the sensory test, we found that the amount of hypoxanthine was 1.5-2.
When it is in the range of 0 μmol/g, it is found in the sensory test that it is in a good ripening stage. FIG. 7(e) shows the change in VBN amount. The amount of VBN is approximately 11 mg% for ice-temperature ripening, while it is +2°C for refrigerated ripening.
It is about 16 mg% at temperature, and about 22 mg% at +5°C. Figure 7(e) shows changes in the number of viable bacteria. Looking at the number of viable bacteria, +
9 days for refrigerated aging at 5℃, 12 days for refrigerated aging at +2℃
It exceeds 105 pieces/g on the day. On the other hand, in ice temperature aging, the number of viable bacteria was less than 104 cells/g even after 15 days of aging, indicating that the quality of beef is well maintained at ice temperature.

Table 3 shows changes in the total amount of free amino acids. The amount of free amino acids, which are considered to be an element of umami, increased with aging, and although the amount was slightly higher when aged at +5℃,
There was not much difference between 2°C ripening and freezing temperature ripening. From these facts, it can be seen that it is better to ripen ribeye rolls at ice temperature, where there is less deterioration in quality, and that a good ripening stage ranges from 9 to 18 days.

[Table 3]

[0045]

[Effects of the Invention] The present invention provides a beef processing system in which a live cow is slaughtered, cut into carcasses, divided into portions in a clean room, and vacuum packed to keep them as sterile as possible. be able to. What's more, because the beef is refrigerated and aged at ice temperatures, we can provide delicious beef. It is also frozen and aged under ice temperature, so
Delicious beef can be provided and can be stored for a long time.

[Brief explanation of the drawing]

FIG. 1 shows changes in mesophilic bacteria during storage of thigh meat.

FIG. 2 shows changes in psychrotrophic bacteria during storage of thigh meat.

FIG. 3 shows changes in psychrotrophic bacteria and mesophilic bacteria during storage of shank meat I.

[Figure 4] Experimental results for striploin, (a) change in drip loss, (b) change in metmethization rate, (c)
(d) shows the change in the amount of Hx, and (d) shows the results of the sensory test.

FIG. 5 shows experimental results for tenderloin, in which (a) shows changes in drip loss, (b) shows changes in metmethization rate, (c) shows changes in Hx amount, and (d) shows the results of a sensory test.

[Figure 6] Experimental results for chuck ribs, (a) shows changes in drip loss, (b) shows changes in metmethization rate, and (c) shows H
Change in the amount of x, (d) shows the results of the sensory test.

FIG. 7 shows experimental results for rib eye rolls, (a) shows changes in drip loss, (b) shows changes in metmethization rate, (c) shows changes in Hx amount, (d) shows results of sensory tests, ( e) is VB
Changes in the amount of N and (f) show changes in the number of viable bacteria.

Claims (3)

[Claims] 1. A beef processing system comprising the following steps (1) to (3). (1) After slaughtering a live cow, cut it into carcasses at a temperature of -3 to 0.
(2) After thawing of the carcass, the carcass is cooled to 10 to 13 degrees Celsius, and the partial meat is processed in a clean room with a number of airborne bacteria of 0.5μ or more and 10,000 pieces/ft3 or less. (3) Vacuum packing process. 2. A beef processing system comprising the following steps (1) to (4). (1) After slaughtering a live cow, it is cut into carcasses and cooled to a temperature of -3 to 0°C to remove rigor mortis. (2) After the carcass is thawed, the temperature is 10 to 13°C, 0. .5μ
The process of dividing the meat into parts in a clean room with a number of airborne bacteria of 10,000 pieces/ft3 or less, (3) the process of vacuum packing, and (4) the process of storing at an ice temperature of -1.7 to 0°C. . 3. A beef processing system comprising the following steps (1) to (6). (1) After slaughtering a live cow, it is cut into carcasses and cooled to a temperature of -3 to 0°C to remove rigor mortis. (2) After the carcass is thawed, the temperature is 10 to 13°C, 0. .5μ
A step of dividing the meat into portions in a clean room with a number of airborne bacteria of 10,000 pieces/ft3 or less, (3) a step of vacuum packing, (4) a step of freezing at -20°C or below,
(5) Store frozen portions of meat at an ambient temperature of 4 to 6 degrees Celsius and a humidity of 95 degrees Celsius.
〜100% thawing step, then (6)-1.7〜
A process of storing at an ice temperature of 0°C.