UA134680U - METHOD OF STORAGE OF COOLED MEAT - Google Patents

Abstract

A method of storing chilled meat involves placing it in a storage chamber and treating it with UV radiation. In this case, UV irradiation with a wavelength of 253.7 nm is used, providing the following modes: air temperature6-8 ° C relative humidity85.0% continuous air circulation at a speed of 2 m / min. Exposure45 min.

Description

The useful model belongs to the food and meat processing industry, namely to the technology of preventing spoilage of products, and can be widely used in the technological process in order to increase the storage and transportation of meat raw materials.

A known method of post-slaughter cooling of poultry carcasses (Patent for a useful model Mo 58649 Ukraine, IPC A22S 21/00. Method of obtaining ecologically clean poultry products /

THOSE. Fotina, O.I. Kasyanenko. - statement 07/19/2010; published 26.04.2011). The disadvantage of this method is that the use of a chlorine-containing agent is dangerous both during the spraying process and when it gets into food products.

There is a method of packaging food products, which includes the use of a mixture of gases of the highest grade (carbon dioxide (CO2), nitrogen (Mg), oxygen (Og2)) | Utility model patent Mo 119865

Ukraine, IPC B65B 31/00, A23I 3/00. Food packaging method / K.O. Rodionova,

A.P. Palii, M.V. Brahinets - statement 28.04.2017; published 10.10.2017) and a method of improving the quality of food products (Patent MO 2111156 of the Russian Federation, IPC B65831/04, B650 85/34, B650 85/36. Method of improving the quality of food products / B.P. Talanov. - application 18.02.1997; published on 05/20/1998.

The disadvantage of these methods is that they are used only for canning ready-made meat products, and also involve the use of expensive gas mixtures and special shells.

There is a known method of storing chilled animal meat, which includes the circulation of chilled moist air in the storage chamber and the treatment of meat with an antiseptic (anolyte) at a consumption of 1-5 ml/m3 of air (Patent Mo 2265337 of the Russian Federation, IPC A23B 4/00, 4/ 06, СО2Е 1/46. Method of storing animal meat in a cooled state / I.F. Horlov, A.3, Mitrofanov, A.V.

Randalyn, L.G. Sapozhnikova, O.A. A storm - statement 30.05.2004; published 10.12.2005). This solution may be the closest analogue.

The disadvantage of this method is the relatively low quality of the obtained product, a decrease in its nutritional value due to the oxidative destruction of lipids and other valuable biologically active substances when in contact with an antiseptic.

The useful model is based on the task of developing a method of storing chilled meat, which includes placing it in a storage chamber and treating it with UV radiation with a wavelength of 253.7 nm for 45 minutes to ensure the effectiveness of the method.

A comparative analysis of the proposed method and the closest analogue allows us to conclude that the proposed method differs from the existing one by using environmentally safe, highly effective UV irradiation, which allows you to significantly increase the shelf life of meat raw materials, ensure its freshness, minimize labor costs and is environmentally friendly and safe.

The proposed method is performed as follows. Before processing, meat raw materials are placed in a storage chamber, they are treated with UV radiation with a wavelength of 253.7 nm, ensuring the following regimes: air temperature 6-8 "C; relative humidity 85.0 95; continuous air circulation at a speed 2 m/min; exposure 45 minutes; distance between half carcasses 17 cm.

Example 1. UV irradiation with a wavelength of 253.7 nm (air temperature 6-87 s; relative humidity 85.0 95; continuous air circulation at a speed of 2 m/min.; exposure 45 minutes; distance between carcasses 17 cm) was used for semi processing of chilled beef.

Example 2. UV irradiation with a wavelength of 253.7 nm (air temperature 6-87 s; relative humidity 85.0 95; continuous air circulation at a speed of 2 m/min.; exposure 45 minutes; distance between carcasses 17 cm) was used for semi processing of chilled pork.

Example 3. UV irradiation with a wavelength of 253.7 nm (air temperature 6-87 s; relative humidity 85.0 95; continuous air circulation at a speed of 2 m/min.; exposure 45 minutes; distance between carcasses 17 cm) was used for processing of chilled goat meat.

Example 4. UV irradiation with a wavelength of 253.7 nm (air temperature 6-87 s; relative humidity 85.0 95; continuous air circulation at a speed of 2 m/min.; exposure 45 minutes; distance between carcasses 17 cm) was used for semi processing of chilled lamb.

The results of the effectiveness of the proposed method are presented in the table.

From the materials in the table, it can be seen that when applying UV radiation with a wavelength of 253.7 nm (air temperature 6-8 "С; relative humidity 85.0 95; continuous air circulation at a speed of 2 m/min.; exposure 45 minutes; distance between half carcasses 17 cm) doubles the shelf life of meat of various animal species. This mode of bactericidal action suppresses the growth and reproduction of most microorganisms.

The results of the conducted research indicate that the proposed method of storing chilled meat meets the modern requirements of production organization, is effective, because it is environmentally safe, technologically acceptable, economical and simple to use.

Table

Method of storing chilled meat

Expiration date

Product - -

Without treatment The proposed method is 10 days

Goat 10 days

Lamb 10 days

Claims (1)

USEFUL MODEL FORMULA A method of storing chilled meat, including its placement in a storage chamber and treatment with UV radiation, which is distinguished by the fact that UV radiation with a wavelength of 253.7 nm is used, providing the following modes: air temperature 6-87C, relative humidity 85.0 Fo, continuous air circulation at a speed of 2 m/min. exposure 45 min. the distance between half carcasses is 17 cm.