RU2379898C1 - Method of chilled storage of animal meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for using in meat-processing industry when preparing animal meat for storage. Meat raw material is treated with anolyte of sodium sulphate solution with pH 2.0-2.3, ORP +900…+1100 mV, containing active oxygen 4-10 mg/l or anolyte of sodium acetate solution with pH 4.5-5.5, ORP +800…+1000 mV containing active oxygen 5-10 mg/l or catholyte of sodium acetate solution with pH 12.0-12.5, ORP -700…-900 mg/l. Solutions are prepared out of specified salts with concentration 8-10 g/l at electroactivation with current density of 0.03-0.10 A/cm². After treatment before dispatching to a storehouse the raw material is chilled.

EFFECT: decreased corrosion activity of anolytes, improved quality of meat, expanded range of electroactivated solutions.

1 tbl

Description

The invention relates to the meat processing industry, specifically to methods for storing meat raw materials.

A method has been developed for storing meat of farm animals by cooling it to a temperature close to the freezing temperature of the tissue fluid, that is, about 0 ° C [1]. At this temperature, processes in the thickness of the meat, accompanied by the breakdown of proteins, the destruction of amino acids and the multiplication of putrefactive microorganisms on the surface of the meat, do not stop, but are frozen. During storage, the accumulation of decomposition products of meat tissue occurs. These reasons determine the limitation of the shelf life of meat: beef up to 10-16 days, pork 7-14 days, mutton 7-12 days at a temperature of 0- + 1 ° С. Such meat is considered to be of higher quality than frozen. Known methods of storing animal meat in a refrigerated state, in which to increase the shelf life of meat before cooling was treated with acetic acid or chlorine solution [2].

Due to their low efficiency, these methods are not widespread. A method is described for storing animal meat in a cooled state, in which the meat was treated with an antiseptic — anolyte, a fraction of an electroactivated aqueous solution of sodium chloride (sodium chloride) with a concentration of up to 50 g / l [3] before cooling. At the same time, a decrease in the number of microorganisms on the surface of the meat was noted, their growth is inhibited, the shelf life is extended by several days.

A known method of storing animal meat (beef), in which before cooling the meat was treated with an antiseptic composition based on a mixture of anolyte and bischofite in a ratio of 85-95: 5-15 wt.%, And the anolyte was prepared in the anode chamber of a diaphragm electrolyzer from a solution with a concentration of sodium chloride 8-9 g / l with a pH of 2.0-2.3 and a redox potential (ORP) relative to the silver chloride reference electrode 1100-1200 mV and an active chlorine content of 300-500 mg / l. Prepared for storage, beef meat was treated with the composition by irrigation for 10 minutes or by immersion in a bath for 3-7 minutes. They were stored at a temperature of 0- + 6 ° C for 16-20 days until a sharp change (20-30%) in the microbial contamination of meat. Other indicators of meat quality are not given [4].

The disadvantages of the method:

- high content of active chlorine, which can lead to severe corrosion of equipment and the creation of adverse working conditions for workers and environmental degradation due to the sharp irritating smell of chlorine;

- relatively low functionality of the method due to the lack of data on indicators of meat quality during storage (except for microbial contamination).

EFFECT: reduced corrosion aggressiveness of anolyte, improved meat quality after storage in a cooled state, expansion of the assortment of antiseptic meat processing agents.

The essence of the invention lies in the fact that a solution of other salts of sodium sulfate and sodium acetate with a concentration of 8-10 g / l was subjected to electrochemical treatment in a plant with a flow diaphragm electrolyzer. The flow rate of the anolyte and catholyte is 6-8 l / h at a current strength of 2.5-4.5 A (current density 0.03-0.10 A / cm ² ) and a temperature of 20-30 ° C. Received the following quality fractions of electrochemically activated solutions:

pH ORP, mV The content of oxidants in terms of "active" oxygen, mg / l anolyte solution of Na ₂ SO ₄ 2.0-2.3 + 900- + 1100 4-10 anolyte solution of CH ₃ COONa 4,5-5,5 + 800- + 1000 5-10 catholyte solution CH ₃ COONa 12.0-12.5 -700--900 -

The indicated solutions were processed raw meat (beef) before storage in a cooled state by immersion in a solution or by irrigation with a solution for 5-7 minutes and storage at a temperature of + 3- + 5 ° C. The use of solutions of sulfate and sodium acetate made it possible to reduce the corrosive activity of solutions (anolyte), including by reducing the content of oxidants, to improve working conditions of workers and the environmental situation, to more fully evaluate the quality of meat after storage, to expand the range of antiseptic agents.

Meat samples in the control (water treatment) and experimental versions were investigated by quality indicators: organoleptic indicators, protein, fat, creatine, amino ammonia nitrogen, digestibility, pH.

In experimental meat samples, compared with the control, there was a higher protein content, favorable pH, lower values of amino ammonia nitrogen and digestibility. This indicates a slowdown in the processes of enzymatic autolysis and a higher quality of meat upon cooling at a temperature of + 3- + 5 ° C.

Example 1. Preparation of fractions of electroactivated solutions. In an electrolytic cell with a diaphragm on a STEL-type plant, for example STEL-MT-1, a solution with a sodium sulfate (Na ₂ SO ₄ ) or sodium acetate (CH ₃ COONa) content of 9 g / L and anolyte flow rate of 6.7 and 6.3 l / h, catholyte 7.7 and 8.2 l / h with a current strength of 3.9-4.3 and 2.9-3.0 A (current density 0.03-0.10 A / cm ² ) and a temperature of 22 ° C.

Received fractions of solutions:

pH ORP, mV The content of oxidants in terms of "active" oxygen, mg / l anolyte solution of Na ₂ SO ₄ 2.1 +1000 5,0 anolyte solution of CH ₃ COONa 5,0 +900 6.4 catholyte solution CH ₃ COONa 12.1 -800 -

Example 2

Before cooling, samples of beef meat weighing about 1 kg were processed according to the options: I - with water, II - with an anolyte of a solution of Na ₂ SO ₄ , III - with an anolyte of a solution of CH ₃ COONa, IV - with a catholyte of a solution of CH ₃ COONa in duplicate by immersion for 5-7 min into the solution. After draining, the removed meat samples were cooled and stored in porcelain dishes at a temperature of + 3- + 5 ° С. After 18 days of storage, the quality of the samples was evaluated. All meat samples had a red-brown color (in the control version, a more intense brown color), the drying crust on the surface, retained the consistency, had the following quality indicators:

Indicators Options I II III IV protein,% 19.15 19.73 19.88 19.68 fat% 8.29 8.34 8.31 8.20 creatine, millimol / kg 27.12 27.02 26.90 27.21 amino ammonia nitrogen, mg / 10 ml extract 1.80 1.26 1.26 1.40 digestibility,% 36.12 35.37 35.16 35.51 pH 6.0 5,4 5.7 5.9

As can be seen from the table, in meat compared with control (I var.) In the experimental variants (II-III-IV), respectively, there was more protein by 0.58; 0.73; 0.53%, less digestibility by 0.75; 0.96; 0.61% and amino ammonia nitrogen at 0.54; 0.54; 0.40 mg / 10 ml extract. The fat and creatine content were approximately the same, the pH in the experimental versions was more favorable for the quality of the meat. Changes in the concentration of solutions, the parameters of electroactivation lead either to excessive consumption of mudflows, or to a deterioration in meat quality indicators.

Compared with the prototype, the processing of meat before anolyte cooling of solutions of sodium sulfate and acetate and catholyte of a solution of sodium acetate with the specified quality indicators allows to reduce the corrosiveness of anolytes, improve meat quality, expand the range of antiseptic agents - electroactivated solutions.

Information sources

1. Zhuravskaya N.K. and others. Technochemical control of the production of meat and meat products. - M., 2001 .-- P.43.

2. Zayas Yu.F. The quality of meat and meat products. - M .: Light industry, 1981, - P.196.

3. Gorbatov V.M. and others. Activated solutions and the possibilities of their use in the meat industry. Overview information, TsNIIITEI-meat and meat industry. - M., 1986, - S. 27.

4. Pat. RF number 2214713, MKI A23B 4/08, 2002.

Claims (1)

A method of preparing animal meat for storage in a refrigerated state, comprising treating it with an antiseptic before cooling, characterized in that an anolyte of sodium sulfate solution with a pH of 2.0-2.3, redox potential + 900 ... + 1100 is used as an antiseptic mV, the content of active oxygen 4-10 mg / l, or an anolyte solution of sodium acetate with a pH of 4.5-5.5, the redox potential + 800 ... + 1000 mV, the content of active oxygen 5-10 mg / l, or catholyte sodium acetate solution with a pH of 12.0- 12.5, with a redox potential of -700-900 mV, and solutions are prepared from these salts with a concentration of 8-10 g / l upon electroactivation with a current density of 0.03-0.10 A / cm ² and anolyte flow rate and catholyte 6-8 l / h.