RU2420080C1 - Method of packaged chilled pork joints production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry for production of storable meat products, in particular - chilled pork joints. The method envisages selection of swine with a 95-125 kg body weight swine delivered for slaughtering, formation of batches per groups of animals bred together, their pre-slaughtering preparation and processing, chilling, carving into joints and packaging. In the course of swine bleeding one sees to it that the length of the neck cut is 5±2 cm. Pork half-carcasses chilling proceeds in a low-temperature air environment until temperature deep inside the muscles is 0±1.5°C. Pork half-carcasses carving into joints proceeds on industrial premises where temperature is 0 - 3°C and relative air humidity - 70% - 75%. Joints packaging after half-carcasses carving occurs at vacuum depth 95-99% or under the conditions of a modified atmosphere containing nitrogen and carbon dioxide. Subsequent joints storage and transportation proceed at a temperature of -1°C - 1°C.

EFFECT: invention enables extension of packaged chilled pork joints storage life.

4 cl, 5 tbl, 4 ex

Description

The invention relates to the meat industry and may find application in the production of meat products of long-term storage, in particular chilled pork cuts.

A known method of manufacturing a product in the form of chilled cuts from pork, including stripping of carcasses, their cutting, dividing into cuts and cooling in air at a temperature of minus 3 ° C and its forced circulation, providing an air velocity of 1.0-2.0 m / with ("Physicotechnological foundations of refrigeration processing of food products" under the editorship of E.M. Kauhcheshvili, M., Agropromizdat, 1985, p.40, 41).

The disadvantages of this method are the lack of optimization of the parameters of the selection of pigs both at the stage of selection and at the stage of pre-slaughter preparation, as well as the operation of cooling under conditions of slow reduction of the temperature of half carcasses of pork, leading to meat loss. These disadvantages of the known method as a whole impair the functional and technical properties of raw meat.

A known method of refrigerating processing of fresh meat, in particular pork in half carcasses, providing for two-stage cooling of pork in half carcasses by forced circulation of humidified air with low temperature and in compliance with the appropriate regimes for temperature, humidity, speed and duration of exposure to processed raw materials (patent RU No. 2214712 , A23B 4/06, publ. 10/27/2003). In the known method, the problem of reducing the drying of meat while accelerating the process of refrigerating pork in half carcasses and reducing energy costs for the implementation of the named process is solved.

However, this method also has a disadvantage that affects the deterioration of the functional and technical properties of raw materials and is associated with the lack of optimization of the parameters of the selection of pigs both at the stage of selection and at the stage of their slaughter preparation. In addition, this method does not provide long-term storage of meat, since, as follows from the description, it is intended for short-term storage of fresh meat while it is ripening.

There is also known a method of producing a product from chilled pork cuts, including selection of pigs received for processing, pre-slaughtering, slaughter and cutting of carcasses, cooling, cutting into cuts, packaging and storage of cuts (Textbook "Fundamentals of modern meat processing technologies", author Zharinov A . I., M., 1994).

This technical solution, which is the closest in the aggregate of essential features to the claimed method by analogue, is taken as a prototype.

In the known method, a technological process is provided in which the parameters of the selection of raw materials that determine its quality and, as a result, the quality characteristics of the finished product are taken into account. However, it has inherent drawbacks expressed in limiting the mass limit of raw materials selected for processing, and in insufficient optimization of the parameters of raw materials at the pre-slaughter stage, which can lead to a change in the quality of raw materials intended for processing. In addition, the disadvantages of this method include the lack of optimization of parameters and conditions for the packaging and storage of the produced product, affecting the duration of its storage while maintaining the qualitative characteristics of the meat.

The task to which the claimed technical solution is directed is to create a method for the production of a product from chilled pork cuts, which allows to provide a technical result associated with an increase in the shelf life of the product while maintaining its quality characteristics.

The solution to this problem with the achievement of the specified technical result is ensured by the fact that in the known method for producing a product from chilled pork cuts, including selection of pigs arriving for slaughter, their slaughter preparation, primary processing, cooling, cutting into cuts, packaging and storage of cuts. During the selection of pigs arriving for slaughter, animals weighing 95-125 kg and with bacon thickness up to 3 cm are taken, slaughter preparation of pigs is carried out, providing, depending on the duration of transportation of the animals, slaughter exposure for 5-12 hours and stopping the animals from drinking for 3 hours before slaughter, processing is carried out, forming a batch of pigs in groups of co-raised animals. Before slaughter, animals are washed for 10 to 12 minutes. To bleed animals, an incision is made in the neck 5 ± 2 cm in length. The process of cooling pork in half carcasses is carried out in a cooling chamber with a low-temperature air medium to a temperature in the thickness of muscles of 0 ± 1.5 ° C. Cutting pork in half carcasses into cuts is carried out in industrial premises with a temperature of 0 to 1 ° C and a relative humidity of 70% to 75%. Cutting pork in half carcasses, packing cuts with a vacuum depth of 95-99% and sending them for storage is carried out for no longer than 40 minutes, starting from the moment the half carcasses are submitted for cutting. Storage of cuts at all stages of transportation and sale is carried out at a temperature of from -1 ° C to 1 ° C.

Also, this result is achieved by cutting pork in half carcasses into cuts in industrial premises with a temperature from 0 to 3 ° С, while cutting pork in half carcasses, packing cuts with a vacuum depth of 95-99% and sending them to storage for no longer than 20 minutes, starting from the moment of filing half carcasses for cutting.

In addition, the specified technical result in the claimed method is achieved by the fact that the packaging of cuts is carried out in a modified atmosphere containing 70% -90% nitrogen and 10% -30% carbon dioxide.

The specified technical result is also achieved by the fact that the packaging of cuts is carried out using multilayer vapor-, gas-, moisture-proof polymer materials.

According to the claimed method, the entire process of production of a product from chilled pork cuts should be carried out starting from a selection of pigs corresponding to certain parameters by weight, which are in the range of 95-125 kg and with a fat thickness of up to 3 cm, which determine well-developed muscles and a certain ratio of muscle and adipose tissue, which excludes the development of cold shock during the cooling of pork in half carcasses, leading to a possible increase in meat stiffness and a decrease in moisture-binding ability, especially in the periphery ynyh layers of mascara.

The formation of batches of pigs by groups of co-raised animals during their processing allows us to unify the parameters of the processes of cooling, cutting into cuts, their packaging and transportation, allowing the use of similar modes of implementation of these processes.

Washing animals before slaughter for 10 to 12 minutes provides high microbiological indicators of raw materials intended for processing, and, as a result, qualitative characteristics of the finished product.

To bleed pigs, an incision is made in the neck area with a size of 5 ± 2 cm, which ensures high technological and microbiological parameters of the raw material, by preventing liquid from entering the carcasses during the process of pairing.

The cooling of pork in half carcasses can be carried out in one cooling chamber, changing the modes of its operation and ensuring the air temperature in the chamber uniform throughout the cargo volume of the chamber. The cooling of pork in carcasses with air with the most intense air movement in the area of the femoral parts of the carcasses of pigs to a temperature in the thickness of the muscles of 0 ± 1.5 ° C allows the temperature to equalize the volume of pork in the carcasses at the optimal duration of the cooling process, which prevents the increase in meat stiffness and a decrease in moisture-binding ability, providing a decrease in the drying of meat in general, provides higher microbiological parameters of raw materials intended for processing, and, as consequently, the quality characteristics of the finished product.

Carrying out cutting of pork in carcasses into cuts in industrial premises with a temperature of 0 to 1 ° C and relative humidity of 70% to 75% and sending them for storage for no longer than 40 minutes, starting from the moment the carcasses are fed for cutting, or cutting pork in half carcasses for cuts in industrial premises with a temperature from 0 to 3 ° С and relative humidity of air from 70% to 75% and sending them for storage for no longer than 20 minutes, starting from the moment the half carcasses are fed for cutting, it allows to keep the amount chilled th meat, prevent its drying and prevent the growth of microorganisms in the meat, especially in its surface layers.

Packing cuts under vacuum with a depth of 95% to 99%, or in a modified gas atmosphere containing 70% -90% nitrogen and 10% -30% carbon dioxide, as well as their storage with subsequent transportation at a temperature of 0 ± 1 ° C helps to reduce meat loss, reduce the activity of psychrophilic microorganisms, preserve the quality characteristics of meat and increase its shelf life.

The use of multilayer vapor-, gas-, moisture-proof polymer materials in the packaging of cuts and compliance, according to the claimed method, with the parameters and conditions of packaging provides an extension of the shelf life of the manufactured product.

The inventive method for the production of packaged chilled cuts of pork is illustrated by the following examples of its implementation.

Example 1

Cuts of packaged chilled pork were produced from carcasses of healthy animals, bred together, weighing 95 kg and with a bacon thickness of 0.5 cm. Slaughtering at the processing industry was carried out for 5 hours. The animals were stopped for 3 hours before slaughter. Immediately before slaughter, animals were washed for 10 minutes. The animals were bled by making an incision in the neck area 3 cm long. After they were carcassed, they were wet-mopped.

Half-carcassed pork was cooled on the overhead tracks of cooling chambers equipped with systems for artificial cooling and air circulation. Half carcasses of pigs were placed with gaps of 20-30 mm. The pork was cooled to a temperature of minus 1.5 ° C in the thickness of the hip part of the carcass and stored in a suspended state in cold rooms. The cooling was carried out in a cooling chamber with a low-temperature air medium according to the regimes known in the field of refrigeration processing of meat products, namely, at an air temperature of the first cooling stage of -25 ° C, relative humidity of 100%, air velocity in the thigh area 3.3 m / s, air temperature of the second stage of cooling -3 ° C, air velocity in the thigh zone of 0.8 m / s. Cutting half-carcasses of pigs was carried out in industrial premises with a temperature of 0 ° C and a relative humidity of 75%. Half carcasses were cut and cuts were packaged 10 minutes after half carcasses were fed for cutting at a temperature of 0 ° С and in a modified atmosphere containing 70% nitrogen and 30% carbon dioxide into packages of multilayer vapor-, gas-, and moisture-proof polymer materials. Packed cuts were cooled in a refrigerator to a temperature of minus 1.5 ° C in the thickness of the muscles and transported in refrigerated trucks at a temperature of 1 ° C, carrying out constant thermographic temperature control in the vehicle.

Examples 2-4.

The production process of packaged chilled pork cuts was carried out according to the technology described in Example 1, but with other parameters of the operations that make up this process. The source data of all examples are shown in Table 1.

Table 1 Options Examples one 2 3 four The mass of animals, kg 95 105 115 125 The thickness of the fat, cm 0.5 1.3 2.1 3.0 The length of the cut line of the blood artery, cm 3 four 5 7 Air temperature of the first cooling stage, ° С -25 -23 -22 -twenty Humidity of the first cooling stage,% one hundred 97 96 95 Air velocity of the first cooling stage, m / s 3.3 2,8 2.5 2.0 Air temperature of the first cooling stage, ° С -3 -2 -one 0 Air velocity of the first cooling stage, m / s 0.8 0.6 0.4 0.2 The temperature in the thickness of the hip after cooling half carcasses, ° C -1.5 -0.5 +0.5 +1.5 Cutting room temperature, ° С 0 one 2 3 Duration of cutting and packaging, min 10 twenty thirty 40 Relative humidity in industrial premises,% 75 73 72 70 Atmosphere of packaging: The content of N ₂ , vol.% 70 90 The content of CO _2, vol.% thirty 10 Atmospheric air.% one hundred one hundred Vacuum Depth,% - 99 95 - Storage and transportation temperature of cuts, ° С -one -0.5 0 +1

To assess the quality of cuts during their storage, we sampled the product from different places of the batch in the amount of 3% of the total number of cuts included in the batch. Of the samples taken, a combined sample was made weighing at least 3 kg for organoleptic monitoring, determination of the content of toxic elements and microbiological tests in accordance with GOST 7269-79 “Meat. Sampling methods and organoleptic methods for determining freshness ”, GOST 21237-75“ Meat. Methods of bacteriological analysis ”, GOST 23392-78“ Meat. Methods of chemical and microscopic analysis of freshness ”, GOST 25011-81“ Meat and meat products. Methods for determining protein. "

According to the organoleptic characteristics of the samples of cuts in Examples 1-4 after long-term storage, they corresponded to the indicators given in Table 2.

table 2 Name of indicator (characteristic) Characteristic feature of meat Surface color Pale pink or pale red Sectional muscles Slightly wet, do not leave a wet spot on filtered paper; light pink to red color Consistency The cut meat is dense, elastic; the hole formed by pressing with a finger quickly aligns Smell Specific to Fresh Meat Name of indicator (characteristic) Characteristic feature of meat Fat condition Has a white or pale pink color; soft, elastic Tendon Condition The tendons are elastic, dense, the surface of the joints is smooth, shiny

According to microbiological indicators, chilled cuts according to Examples 1-4 after long-term storage comply with the sanitary-epidemiological rules and standards “Hygienic requirements for food safety and nutritional value SanPiN 2.3.2.1078-01 (Appendix 1, paragraph 1.1.1.1)”, approved by the Chief State Sanitary Doctor of the Russian Federation 11/06/2001 (Bulletin of normative acts of the federal executive bodies, No. 22-23, 06/03/2002, 06/10/2002, resolution 23.05.2008 No. 30 "On approval of additions and changes No. 9 to SanPin 2.3. 2.1078-01 “Hygienic safety requirements for the nutritional value of food products”), shown in Table 3.

Table 3 Name of indicator Indicator value one 2 Mesophilic aerobic and facultative anaerobic microorganisms, CFU / g, not more than 1 · 10 ⁴ Coliform bacteria (coliform) in 0.01 g of product no Pathogenic microorganisms, including Salmonella L. monocytoqenes in 35 g of product no Sulphate-reducing clostridia in 0.1 g of product no Yeast, CFU / g, not more than 1 × 10 ²

The content of toxic elements of antibiotics, pesticides, radionuclides in chilled cuts according to Examples 1-4 after long-term storage does not exceed acceptable levels, SanPiN 2.3.2.1078-01, (Appendix 1, index 1.1.1), shown in Table 4.

Table 4 Name of the substance (element) Units Permissible levels of content, no more Note one 2 3 four Toxic elements: lead 0.5 arsenic mg / kg 0.1 cadmium 0.05 mercury 0,03 Antibiotics: chloramphenicol u / g no <0.01 tetracycline group: no <0.01 grisin bacitracin no <0.5 no <0.02 Pesticides: hexachlorocyclohexane 0.1 (α, β, γ isomers) mg / kg DDT and its metabolites 0.1 Radionuclides: Bq / kg 160 boneless meat cesium - 137 strontium - 90 fifty boneless meat 200 bones

The data presented in Table 5 indicate that the expiration dates of chilled pork cuts from the moment the technological process for their production is completed while maintaining the temperature in the thickness of the muscles 0 ± 1.5 ° C with optimized parameters of the method operations (Examples 1-4) make up 26-30 days.

Table 5 Shelf life of cuts during storage in accordance with examples Examples one 2 3 four Duration, day thirty 27 26 28

In accordance with the prototype, an increase or decrease in the values of the optimized parameters of the process operations leads to a significant reduction in the shelf life of chilled pork cuts.

The use of this invention provides long-term storage of packaged pig cuts in a refrigerated state while maintaining their quality characteristics, and also allows transporting cuts over long distances and supplying high-quality food products to residents of districts located far from meat processing plants, thereby expanding the market for consumption of products.

Claims (4)

1. A method for the production of packaged chilled cuts of pork, including the selection of slaughter pigs, their pre-slaughter preparation and processing, cooling, cutting into cuts, packaging and storage of cuts, characterized in that pigs weighing 95-125 kg and with bacon thickness up to 3 are selected cm, forming batches from them according to groups of co-raised animals, when bleeding, the length of the cut line in the neck is 5 ± 2 cm, the process of cooling pork in half carcasses is carried out in a cooling chamber with a low-temperature air medium before peratures in the thickness of the muscles 0 ± 1.5 ° C; cutting pork in half carcasses into cuts is carried out in industrial premises with a temperature of 0 to 1 ° C and a relative humidity of 70 to 75%; cutting pork in half carcasses into cuts, packing cuts with a vacuum depth of 95-99%, or packing cuts in a modified atmosphere containing 70-90% nitrogen and 10-30% carbon dioxide, and their storage is carried out for no longer than 40 minutes, starting from the moment of filing half carcasses for cutting; storage of cuts at all stages of transportation and sale is carried out at a temperature of from -1 to 1 ° C. 2. The method according to claim 1, characterized in that the packaging of cuts is carried out using multilayer vapor-, gas-, moisture-proof polymer materials. 3. A method for the production of packaged chilled cuts of pork, including the selection of slaughter pigs, their pre-slaughter preparation and processing, cooling, cutting into cuts, packaging and storage of cuts, characterized in that pigs weighing 95-125 kg and with bacon thickness up to 3 are selected cm, forming batches from them according to groups of co-raised animals, when bleeding, the length of the cut line in the neck is 5 ± 2 cm, the process of cooling pork in half carcasses is carried out in a cooling chamber with low-temperature air until peratures in the thickness of the muscles 0 ± 1.5 ° C; cutting pork in half carcasses into cuts is carried out in industrial premises with a temperature from 0 to 3 ° C and a relative humidity of 70 to 75%; cutting pork in half carcasses into cuts, packing cuts with a vacuum depth of 95-99%, or packing cuts in a modified atmosphere containing 70-90% nitrogen and 10-30% carbon dioxide, and their storage is carried out for no longer than 20 minutes, starting from the moment of filing half carcasses for cutting; storage of cuts at all stages of transportation and sale is carried out at a temperature of from -1 to 1 ° C. 4. The method according to claim 3, characterized in that the packaging of cuts is carried out using multilayer vapor-, gas-, moisture-proof polymer materials.