RU2214713C1 - Method of keeping animal meat in cooled state - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves treating meat before cooling procedure with antiseptic bischofite-anolyte composition, said composition being used in the ratio of 85-95:5-15 wt%; preparing anolyte in diaphragm-type electrolyzer anode chamber and adding 0.8- 0.9 wt% of edible salt, with pH value of anolyte being 2.0-2.3, redox potential of 1,100-1,200 mV and active chlorine content of 0.03-0.05%; adding solid crystalline bischofite or appropriate amount of saturated aqueous solution of natural bischofite into prepared anolyte. EFFECT: increased storage time of cooled meat and provision for keeping it at higher temperatures. 1 tbl

Description

 The invention relates to the meat processing industry, specifically to the storage of meat raw materials.

A known method of storing animal meat by cooling it at a temperature close to 0 ^o C, which is the main one in industry [1]. At this temperature, the catalytic processes in the thickness of the meat, accompanied by the breakdown of proteins, the destruction of amino acids, as well as the multiplication of putrefactive aerobic and anaerobic microorganisms on the surface of the meat do not stop, but only slow down. During storage, the products of decomposition of meat tissues and putrefactive bacteria accumulate on its surface. These reasons determine the limited shelf life of meat: beef - 10 ... 16, pork and mutton - 7 ... 14 days at a temperature of 0 ... + 1 ^o C.

 Known methods of storing animal meat in a cooled state, in which to increase the shelf life of the meat before cooling is treated with acetic acid or chlorine solution [1]. But for a number of reasons, in particular, under the conditions of safety and low efficiency, these methods are not widespread.

 The closest analogue of the claimed invention and more effective compared to other known methods is a method of storing animal meat in a cooled state, in which the meat is treated with an antiseptic before cooling, which is used as an anode fraction of electrochemically activated water - anolyte with pH 2 used in the process wet toilet carcasses (half carcasses) of animals instead of tap water [2]. At the same time, the number of microorganisms on the surface of the meat is significantly reduced, their growth is inhibited, and many die and thereby extend the shelf life of meat for several days. However, this method also does not provide long-term storage of meat, especially at elevated temperatures.

 The technical result of the claimed invention is to increase the efficiency of processing of meat to increase the shelf life of it in a cooled state and reduce energy consumption.

 This is achieved by the fact that the processing of meat before laying it for storage in a refrigerated state is carried out by a composition of anolyte and bischofite with a ratio of components 85-95: 5-15 wt. %, and the anolyte is prepared in the anode chamber of the diaphragm electrolyzer with the addition of at least 0.8-0.9 wt. % of sodium chloride and the anolyte pH is 2.0-2.3, the redox potential is 1100-1200 mV and the active chlorine content is 0.03-0.05%, and solid crystalline bischofite or an appropriate amount of saturated aqueous solution is added to the prepared anolyte natural bischofite.

 The method is as follows. Using a two-chamber diaphragm electrolyzer by unipolar processing in the anode chamber with the addition of 0.8 ... 0.9 wt.% Sodium chloride, anolyte is prepared with a pH of 2.0 ... 2.3, an ORP of 1100 ... 1200 mV and the content of active chlorine is 0.03 ... 0.05%.

 5 ... 15 wt.% Solid crystalline bischofite or an appropriate amount of a saturated aqueous solution of natural bischofite, for example, the Volgograd deposit, is added to the prepared anolyte.

Prepared for storage meat half-carcasses (carcasses) of animals after a wet toilet (or instead of it) are treated with the prepared composition of anolyte and bischofite by irrigation for at least 10 minutes or immersion in a bath with a solution for 3. ..7 min. After processing the composition, the carcasses (carcasses) are stored in refrigerated chambers and stored at a temperature of 0 ... 6 ^o C.

 The concentration of bischofite in the anolyte, the quality of the anolyte (ORP) and the storage temperature are selected depending on the required shelf life of the meat: with an increase in the shelf life of meat, the concentration of bischofite in the anolyte is increased, the ORP of the anolyte and the content of active chlorine in it are increased, and the meat storage temperature is decreased.

 The results of experiments on the storage of the processed half carcasses of the proposed composition in a cooled state are shown in the table.

Assessment of the quality of meat during storage was carried out by the value of the total microbial contamination (OMO) of meat samples taken from carcasses, in accordance with current methods. For this, the prepared meat sample was placed on a solid nutrient medium, meat-peptone agar, and after incubation in a thermostat at a temperature of 30 ^° C for 72 hours, the number of bacteria colonies was counted in a Petri dish.

 Samples of meat from half carcasses were taken after 2.5 and 10 days, and subsequently after 1 ... 3 days depending on the duration of storage and the course of the change in the OMO.

 The maximum shelf life of meat was determined by a sharp (20-30%) change in the value of OMO compared with its value on the previous day.

 The data in the table show that the optimal concentration of bischofite in the composition is in the range of 5 ... 15%, the pH of the anolyte is 2.0 ... 3.0 and the ORP is 1000 ... 1200 mV. The use of anolyte with a pH of less than 2.0 units is not economically feasible due to the increased energy consumption during its production and almost the same efficiency as at pH 2.0; at a pH of more than 2.3 units and an ORP of less than 1100 mV, as well as with an active chlorine content of less than 0.03%, the effectiveness of the composition sharply decreases, which leads to a decrease in the shelf life of meat.

 The higher efficiency of the proposed composition in the processing of meat due to the fact that the ions dissolved in activated water (anolyte) salts contained in bischofite, mainly magnesium chloride, are activated, thereby increasing the bacteriostatic and bactericidal properties of the composition, more effectively inhibiting the proliferation of putrefactive bacteria on the surface of the meat.

 Thus, the main advantage of the proposed method is that the processing of meat with a composition of anolyte and bischofite significantly increases the shelf life of chilled meat and allows you to store it at a higher temperature than in the known methods.

Sources of information
1. Zayas Yu.F. The quality of meat and meat products. Light industry. M., p. 181, 196.

 2. Gorbatov V.M. Activated aqueous solutions and their applications in the meat industry. Overview information. TSNIITEI meat and meat industry. M., 1986, p. 27.

Claims (1)

 A method of storing animal meat in a cooled state by treating it with an antiseptic before cooling, characterized in that a composition of anolyte and bischofite is used as an antiseptic in a ratio of 85-95: 5-15 wt. %, and the anolyte is prepared in the anode chamber of the diaphragm electrolyzer with the addition of 0.8-0.9 wt. % of sodium chloride and the pH of the anolyte is 2.0-2.3, the redox potential is 1100-1200 mV and the content of active chlorine is 0.03-0.05%, and solid crystalline bischofite or an appropriate amount of saturated aqueous solution is added to the prepared anolyte natural bischofite.

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