RU2544383C1 - Device for laser treatment of meat half-carcasses - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: device contains a body made of food grade stainless steel and designed in the form of two telescoping semi-cylinders for setting the required clearance between the semi-cylinders depending on the half-carcass thickness. The installation is attached to a moving platform for mobile movement across the workshop. A laser device with remote and manual control is attached to the external surface of the semi-cylinder upper part. A light guide is placed in the hole on the semi-cylinder surface, positioned in its upper part, centrally, over the location spot of the meat raw material being treated, for complete scanning of half-carcasses. A target is attached to the semi-cylinder inner surface at a distance sufficient for passage of meat raw material being treated, coaxial to the latter, the target is represented by a metal plate for laser beam scattering for complete scanning. The device is mounted along a suspension path in the direction of the refrigeration chamber for continuous treatment of half-carcasses.

EFFECT: invention ensures high microbiological indices of treated meat carcasses with minimum energy and time expenditures.

1 dwg, 1 tbl

Description

The invention relates to laser radiation installations for suppressing the number of microorganisms and can be used in the meat industry for processing meat carcasses before serving in the refrigerator.

The invention provides high microbiological indicators of processed meat carcasses with minimal energy and time.

The need to neutralize microorganisms in meat carcasses and increase the shelf life of meat is an important task in the meat industry.

Currently, in the meat industry, to reduce the number of microorganisms and increase the shelf life, storage in CO ₂ , UV meat processing, storage in gaseous N ₂ , storage in protective coatings are used (Rogov I.A. General technology of meat and meat products / I. A. Rogov, G.P. Kazyulin, A.G. Zabashta - M .: Kolos, 2000 .-- 211-214 p.). However, all of them have a negligible impact on the microflora or require large economic costs.

Laser irradiation of half carcasses before being sent to the refrigerator has never been used before, and therefore, the claimed method has no analogues.

The aim of the present invention is the destruction or at least inhibition of microorganisms in meat carcasses using laser radiation with specified parameters and exposure time, pulse duration, output voltage.

This and other objectives and advantages will be apparent from the further description of the present invention.

The device comprises: a casing 1 made of food-grade stainless steel made in the form of two sliding half-cylinders 2 and 3 for setting the desired gap between the half-cylinders depending on the thickness of the half-carcasses. The unit is attached to a movable platform 4 for mobile movement in the workshop. A laser device with remote or manual control 5 is fixed on the outer surface in the upper part of the half-cylinder 2, the optical fiber of this device is installed in the hole on the surface of the half-cylinder 2 and is located in its upper part in the center above the location of the processed meat raw material 6 for full scanning of half carcasses, to the inner surface half cylinder 3 at a distance sufficient to pass the processed meat raw materials, and on the same axis with it there is a target in the form of a metal plate for laser scattering a beam for a full scan. The device is installed along the suspension path 7 in the direction of the electronic monorail scales 8 and the refrigeration chamber 9 for continuous processing of carcasses.

The proposed device operates as follows. The carcass 6 along the suspension path 7 is sent to the laser unit 2, the operator using the control panel 5 enters the processing parameters, then the laser is irradiated and the carcass is immediately placed in impermeable packaging, then along the suspension path 7 passes to the electronic monorail balance 8, where weighing. After the packaged carcass is sent to the refrigerator 9.

The drawing shows a diagram of a device for laser processing of meat carcasses. Examples of specific results of the device. Studies were carried out in laboratory conditions. In the experiment, we used chilled pieces of beef and pork weighing 10 g. For greater clarity of the experiment, we carried out artificial seeding of pork with microorganisms (contamination). For this culture, Escherichia coli (E. coli K12) and Staphylococcus aureus were seeded on solid nutrient medium (in this case, dry nutrient agar), left in an incubator for 24 hours at 37 ° C. Then, from the grown colonies, a 1-billion suspension of microbial cells (m.K.) in 1 ml of physical solution was prepared according to the turbidity standard. In the resulting suspension, using sterile tweezers, dipped pieces of beef at the rate of 1 g per 10 ml. One of the control samples (unirradiated), immediately after contamination, was processed in the Shutel apparatus. From the resulting solution (suspension), various dilution concentrations from 1 billion microbial cells to 100 in 1 ml of solution were prepared by serial dilutions. Next, 1 ml of the solution was pipetted from each tube, transferred to Petri dishes and poured with agar. Put in a thermostat at 37 ° C for 24 hours. Then counted the grown colonies. After contamination, the test samples were placed in sterile boxes and irradiated with a 900 W laser, a wavelength of 337 nm, a light beam diameter of 3 mm, an irradiation dose of 0.2-5 Mrad and a laser beam speed of 33 mm / s. Sample No. 1 was investigated immediately on the first day after irradiation (the research technology is the same as that of the control sample). And the remaining samples were investigated during storage after 1, 3,7,14 and 30 days. They were stored until research in the refrigerator at 0 + 2 ° C. The methodology for determining the assessment of physicochemical parameters and the microbiological state of raw materials was carried out by sampling in accordance with GOST 26668-85 “Methods of sampling for microbiological analyzes” and GOST R 51448-99 “Meat and meat products. Sample preparation methods for microbiological analysis. ”

The data of microbiological analysis are shown in table 1.

Table 1 Shelf life, days Laser irradiation, Mrad * Unirradiated meat (control) 0.1-0.6 0.8-1.0 1-2 2-3 0 10 ⁵ 10 - - 10 ⁸ 7 10 ⁷ 10 ³ - - 10 ⁹ fourteen 10 ⁸ 10 ⁴ - - 10 ¹⁰ thirty C.x. 10 ⁵ 10 - C.x.

* Unit of measure 1 Mrad = 10 ⁶ rad = 10 ⁴ Gy = 10 ⁴ $$\frac{D\mathrm{well}}{\mathrm{to}g}$$

Rad is an off-system unit for measuring the absorbed dose of ionizing radiation.

Claims (1)

A device for laser processing of meat half carcasses comprises a food-grade stainless steel body made in the form of two expandable half-cylinders mounted on a movable platform, a laser device with remote or manual control is fixed on the outer surface of one of the half-cylinders, the light guide of this device being installed in the hole on the surface of the same half-cylinder located in its upper part in the center above the location of the processed meat raw materials, to the inner surface on The distance sufficient for passage of the processed meat raw materials, and on the same axis with it is a target of a metal plate.