UA141140U - METHOD OF STORAGE OF COOLED MEAT CARCASES - Google Patents

Abstract

Method of storing chilled meat carcasses, including cooling of raw meat by rapid method at a temperature of 6 ° C and air velocity of 1 m / s for 16 hours, and then increasing the temperature in the chamber to 7-12 ° C and processing of carcasses beef with an aqueous aerosol mixture containing 1.0% acetic, 1.0% superacetic, 1.0% lactic, 0.25% citric and 0.1% ascorbic acids.

Description

The useful model belongs to the field of food and meat processing industry, namely to the technology of processing chilled meat, which makes it possible to reduce weight loss, reduce the activity of psychrophilic microorganisms, improve the quality of meat, and increase the shelf life.

The developed method can be widely used in the technological process in order to increase the shelf life of meat carcasses.

A known method of extending the shelf life of meat (Patent for a useful model Mo 37123

Ukraine, IPC (206) А23В 4/12. The method of extending the shelf life of meat / T.I. Romanovska,

AND I. Romanovskyi, N.I. Lovchuk, P.D. Melnychuk. - statement 04/17/2006; published 25.11.2008.

The disadvantage of this method is that to obtain the effect, the carcass of broiler chickens must be immersed in an aqueous solution for 5-180 seconds, which cannot be used for large pieces of meat.

Lactic acid on the surface of meat raw materials during storage leads to hydrolysis of meat proteins.

As the closest analogue, a method of storing chilled animal meat was chosen, which includes the circulation of chilled moist air in the storage chamber and the treatment of the meat with an antiseptic (anolyte) at a consumption of 1-5 ml/m3 of air (Patent No. 2265337 of the Russian Federation, IPC A23B 4/00 , 4/06, СО2Е 1/46.

The method of snoring animal meat in a cooled state / I.F. Horlov, A.3. Mitrofanov,

L.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 carcasses, which includes the surface treatment of carcasses with an aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 superacetic, 1.0 95 milk, 0.25 95 lemon and 0.1 95 ascorbic acid 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 the use of environmentally safe acids, which allows to significantly increase the shelf life of meat raw materials, to ensure that the preserved quality indicators are preserved even when stored at temperatures from 7 "C to 15 "C, is ecologically clean and safe, which meets the criterion of "novelty".

The proposed method is performed as follows:

Before processing, meat raw materials are cooled by a rapid cooling method at a temperature of -6 "C and an air speed of 1 m/s for 16 hours, and then the temperature in the chamber is increased to 7-12 C and the meat raw materials are processed with a water aerosol mixture , which contains 1.0 95 acetic, 1.0 95 peracetic, 1.0 95 lactic, 0.25 95 citric and 0.1 95 ascorbic acids.

Example 1. An aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 peracetic, 1.095 lactic, 0.25 95 citric and 0.195 ascorbic acids was used to treat chilled beef carcasses and stored at temperatures of 7 "С, 10 "С and 12 76.

Example 2. An aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 peracetic, 1.095 lactic, 0.25 95 citric and 0.195 ascorbic acids was used to treat chilled beef carcasses and stored at temperatures of 7 "C, 10 "C and 12 26.

Example 3. An aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 peracetic, 1.095 lactic, 0.25 95 citric and 0.195 ascorbic acids was used to treat chilled beef quarters and stored at temperatures of 7 "С, 10 "С and 12 76.

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 using an aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 peracetic, 1.0 95 lactic, 0.25 95 citric and 0.1 95 ascorbic acids and storage of meat raw materials at a temperature in the chamber of 7-12 C, the shelf life of carcasses, half carcasses and beef quarters is doubled. This mode of bactericidal action inhibits the growth and reproduction of psychotropic microorganisms.

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

Table

Method of storing chilled meat carcasses

Expiration date

Product - -

No processing Suggested method

The air temperature in the storage chamber is 7 "C

Beef carcasses in Z doby 10 Days

Half-carcasses of beef in Z doby 10 Days

Beef in quarters From day 10 Days

The air temperature in the storage chamber is 10 "С

Beef carcasses in Z doby

Half-carcasses of beef in 3 days

Beef in quarters From the day

The air temperature in the storage chamber is 12 "С

Beef carcasses in 2 days

Beef half carcasses in 2 days

Beef in quarters 2 days

Claims (1)

USEFUL MODEL FORMULA A method of storing chilled meat carcasses, which is distinguished by the fact that it includes cooling the meat raw material by a rapid method at a temperature of - 6"С and an air movement speed of 1 m/s for 16 hours, and then increasing the temperature in the chamber to 7 -12 C and treatment of beef carcasses with an aqueous aerosol mixture containing 1.0 95 acetic, 1.0 95 peracetic, 1.0 95 lactic, 0.25 95 citric and 0.1 95 ascorbic acids.