WO2020149378A1 - Method for preserving freshness of edible meat - Google Patents

Abstract

The purpose of the present invention is to provide a method for preserving the freshness of an edible meat over a long period of time, said method comprising sufficiently discharging blood from body at a bleeding step in meat processing.　A method for preserving the freshness of an edible meat, said method comprising perfusing the blood vessels of a bird or animal with a fluid to thereby discharge the blood from the blood vessels and then preserving the edible meat obtained from the bird or animal at a non-freezing temperature of 10°C or lower.

Description

How to keep meat fresh

The present invention relates to a method of maintaining freshness of meat.

The processing of meat of birds and animals, especially birds, mainly involves steps such as hanging birds, stunning, blood exsanguination, hot water pickling, hair removal, hollowing, washing and sterilization, cooling, dismantling, and cooling and cooling. Conventionally, exsanguination is performed by cutting the carotid artery and lowering it to a suspender. The exsanguination is performed in order to remove the blood that causes the deterioration and deterioration of the meat and suppress the deterioration of the freshness of the meat.

Patent Document 1 describes applying an electric pulse to a chicken body in a method of treating a chicken body for exsanguination.

Further, Patent Document 2 describes that an electric pulse is applied, the muscles of poultry are convulsed, and the heart is forcibly beaten to promote exsanguination.

Japanese Patent No. 3149128 Japanese Patent No. 4540075

However, the conventional method of exsanguination could not sufficiently discharge the blood in the body, and could not sufficiently suppress the deterioration of the freshness of the meat. In particular, poultry (mainly chicken) has a shorter shelf life than pork and beef. For example, it is said that chicken can be stored at 2° C. or lower for about 10 days and at 4° C. or lower for about 7 days. Unlike other mammals, birds have a nucleus in erythrocytes, so that they are considered to have high nutritive value as meat, but to undergo rapid decay and deterioration.

An object of the present invention is to provide a method for sufficiently discharging the blood in the body and maintaining the freshness of meat for a long period of time in the exsanguination process in meat processing.

The present disclosure relates to a method for maintaining freshness of meat, wherein a blood vessel of birds and animals is perfused with a fluid to discharge blood in the blood vessels, and meat obtained from the birds and animals is stored at an unfreezing temperature of 10° C. or lower.

In the method of maintaining freshness of meat, the perfusion may be performed by inflowing the fluid through the veins of the birds and animals.

In the method for maintaining freshness of meat, the fluid may be saline.

In the method of maintaining freshness of meat, the unfreezing temperature may be 0°C or lower.

In the method of maintaining freshness of meat, the birds and animals may be birds.

In the method of maintaining freshness of meat, the bird may be a chicken.

In the method of maintaining freshness of meat, the perfusion may be performed with the bird's wings and body fixed.

According to the present invention, it is possible to sufficiently discharge the blood in the body and maintain the freshness of the meat for a long period in the blood discharging step in the meat processing.

It is drawing explaining the process of a meat processing process of chicken (mainly chicken).

The method for maintaining freshness of meat according to the present disclosure can be applied to meat of birds and animals. Examples of birds and animals include cows, pigs, birds (mainly chickens), sheep, and horses. Among these, particularly, chicken meat (mainly chicken meat), which undergoes rapid decay and deterioration, will be described as an example.

FIG. 1 is a drawing for explaining the steps of meat processing processing of chicken meat (mainly chicken meat). The process may include the freshness preservation method of the present disclosure. Meat processing of poultry (mainly chicken) includes, for example, (1) receiving, (2) hanging bird, (3) stunning, (4) perfusion, (5) hot pickling, (6) hair removal, (7) washing. , (8) headcut, (9) hollowing, (10) sterilization and chiller, and (11) preservation.

(1) Acceptance: This is the process of accepting raw birds. In this step, a biopsy may be performed to see if there is any abnormality in the live bird.

(2) Hanging bird: This is the process of hanging a raw bird head down on a hanger. With this step, the work of the subsequent steps can be facilitated. The position where the raw bird is fixed to the hanger is not particularly limited as long as it can be hung on the hanger.

(3) Stunning: The process of stunning raw birds. By this step, the pain of the live bird can be reduced and the subsequent exsanguination (perfusion) work can be facilitated. Specifically, a method (electric machine stunner) of applying a shock to a live bird to stun it can be used. In addition to electric shock, a method of exposing to carbon dioxide, argon, and nitrogen gas may be used.

(4) Bleeding (perfusion): This is the process of perfusing a blood vessel with a fluid to discharge the blood in the blood vessel. The carotid artery of the live bird may be cut manually or mechanically and then the fluid may flow into the blood vessel. Since the inflow of the fluid is performed while the pump function of the heart of the live bird is working, it is preferable to perform the inflow of the fluid immediately after cutting the carotid artery. Thereby, the blood in the blood vessel can be efficiently discharged.

The means for inflowing the fluid is not particularly limited, and examples thereof include injecting the fluid by piercing a blood vessel with an injection needle or a cannula.

The fluid perfused into the blood vessel is not particularly limited, and examples thereof include liquids such as water, saline and physiological saline; and gases such as nitrogen and air.

The inflow position of the fluid is not particularly limited as long as it can flow into the blood vessel, and may flow from, for example, an artery, a vein, or the heart. Examples of the vein include a jugular vein and a leg vein.

　The flow of fluid should be done until the color of blood cannot be visually confirmed. When the fluid flows in, blood in the blood vessel is discharged, and if blood is lost, a live bird becomes a carcass. By perfusing a blood vessel with a fluid to discharge the blood in the blood vessel, it is possible to sufficiently discharge the blood in the body, as compared with discharging blood by keeping a live bird hanging on a hanging device. This will reduce the amount of blood left in the body.

　During exsanguination (perfusion), it is preferable to fix the wings and body of the live bird so that the wings do not move and do not flutter. Specific examples include wrapping the body of a live bird with cloth or the like and fixing with tape. As a result, it is possible to prevent fractures of the wing portions such as the humerus, radius, ulna, and phalange that are prone to fracture, and also to suppress the formation of blood spots in meat. Blood spots cause deterioration of freshness of meat, generation of odor, and deterioration of flavor.

Bleeding (perfusion) is preferably performed after stunning. From the viewpoint of workability, specifically, it is preferable to attach an injection needle or a cannula to a live bird after stunning, cut the carotid artery, and then inject a fluid into a blood vessel to exsanguine (perfuse). ..

(5) Yuzuke: This is the process of soaking the carcass in hot water. By this step, the muscles at the base of the feathers are relaxed and the feathers are easily removed.

(6) Hair removal: This is the process of removing hair from the carcass. Immediately after boiling in water. After hair removal, the remaining hair may be burned with a burner.

(7) Washing: This is the step of washing the carcass after hair removal. Washing may be performed with water.

(8) Head cut: This is the process of cutting off the carcass head with a head cutter. You may cut off your legs.

(9) Hollowout: This is the process of removing the internal organs of the carcass. The carcass may be opened and the internal organs removed. From this step, the portion to be meat is left.

(10) Sterilization and chiller: This is the process of sterilization and cooling. It may be sterilized and cooled with cooling water containing hypochlorous acid. The water temperature and the hypochlorous acid concentration may be reduced in stages. Further, in the case of disassembling meat, after sterilizing and cooling it once, it is disassembled for each part, and further sterilized and cooled.

(11) Storage: This is the process of storing meat. The obtained meat is stored at an unfreezing temperature of 10°C or lower. It is not limited as long as it is not frozen, but may be 5° C. or lower, 4° C. or lower, 0° C. or lower, or −2° C. or lower, and −5° C. or higher. By storing at a non-freezing temperature, dripping that occurs when thawing from a frozen state can be suppressed, and deterioration of the taste and nutrition of meat can be prevented. In order to further suppress the drip, the meat may be stored while being supplied with current and voltage as described in Japanese Patent No. 5819861 and Japanese Patent No. 6209404.

According to the method for maintaining freshness of meat according to the present disclosure, the freshness of meat can be maintained for a long time, and the amount of discarded meat can be reduced.

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the following examples.

(Example 1)
Immediately after fixing the raw chicken and cutting the carotid artery, the chest was opened, the heart was punctured with an injection needle, and saline was continuously infused to exsanguinate the blood. The saline inflow continued until almost no blood was drained.

After hot-pickling, depilation, washing, head cutting, hollowing, sterilization and cooling, the pieces were disassembled and divided into parts (thigh meat, breast meat, etc.) and vacuum packed. It was stored at 4° C. or lower for 3 days from the day of exsanguination. Then, about 50 g of thigh meat was cut out and vacuum packed again. A total of four of these were created. Similarly, about 50 g of the breast meat was cut out and vacuum packed again. A total of four of these were created. Again, the vacuum-packed leg meat and breast meat were placed in an aluminum weight with a lid and stored at -2°C (unfrozen).

The general viable cell count (cfu/g) was measured for the leg meat and breast meat 3 days, 7 days, 14 days, and 21 days after the day of exsanguination. The general viable cell count was measured as follows. The results are shown in Table 1.

(General viable count)
10 g of the sample was weighed and prepared by adding 90 g of sterilized dilution water to prepare a 10-fold diluted sample solution. The diluted sample solution was further diluted 10-fold and 100-fold, and then 1 ml was dispensed into a petri dish and pour it with a sterilized standard agar medium. Similarly, the diluted sample solution was further diluted 100-fold and 1000-fold, and then 1 ml was poured into a petri dish and pour it with a sterilized standard agar medium. These standard agar media were cultured at 35° C. for 48 hours, and the number of colonies was counted to obtain the general viable cell count (cfu/g).

(Example 2)
Immediately after fixing the raw chicken and cutting the carotid artery, an injection needle was pierced into the jugular vein to continuously inflow saline, and blood in the blood vessel was discharged from the leg vein. The saline inflow was continued until almost no blood was drained. After hot-boiled, the same treatment as in Example 1 was carried out, and the leg meat and breast meat were preserved. The general viable cell count (cfu/g) was also measured in the same manner as in Example 1. The results are shown in Table 1. More blood could be discharged than in Example 1 for both the leg meat and the breast meat.

(Example 3-4)
Except that an individual different from the raw chicken of Example 2 was used, each was treated in the same manner as in Example 2, and the leg meat and breast meat were preserved. The general viable cell count (cfu/g) was also measured in the same manner as in Example 1. The results are shown in Table 1. More blood could be discharged than in Example 1 for both the leg meat and the breast meat. In particular, the leg meat and breast meat of Example 3 were more whitish in color.

(Example 5)
For the raw chicken, the carotid artery was cut, stunned (once), the body was wrapped with a cloth to fix the raw chicken wings and torso, the veins of the legs were cannulated, and the birds were hung on a hanger and suspended. Saline was continuously infused from the cannula punctured in the leg vein to exsanguine (perfuse). The saline inflow continued until almost no blood was drained.

After hot-pickling, hair removal, washing, hollowing, sterilization and cooling, the pieces were disassembled and divided into parts (thigh meat, breast meat, etc.) and vacuum packed. It was stored at 4° C. or lower for 2 days from the day of exsanguination. Then, about 50 g of thigh meat was cut out and vacuum packed again. A total of four of these were created. Similarly, about 50 g of the breast meat was cut out and vacuum packed again. A total of four of these were created. Again, the vacuum-packed leg meat and breast meat were placed in an aluminum weight with a lid and stored at -2°C (unfrozen).

The general viable cell count (cfu/g) was measured in the same manner as in Example 1 for the thigh meat and the breast meat 2 days, 7 days, 14 days, and 21 days after the day of exsanguination. The results are shown in Table 1.

(Example 6)
The raw chicken is stunned (twice), the body is wrapped with a cloth to fix the wings and torso of the raw chicken, the veins of the legs are cannulated, and the birds are hung by suspenders and suspended, and the carotid artery is cut. Saline was continuously infused from the cannula punctured in the leg vein to exsanguine (perfuse). The saline inflow continued until almost no blood was drained. Thereafter, in the same manner as in Example 5, chickens were disassembled, and the thighs and breast meat were preserved, and two days, seven days, 14 days, and 21 days after the day of exsanguination, the thigh meat and the breast meat were treated as in Examples. The general viable cell count (cfu/g) was measured in the same manner as in 1. The results are shown in Table 1.

(Example 7)
In the same manner as in Example 5 except that the stunning was performed twice, raw chicken was treated, and the leg meat and breast meat were preserved, and 2 days, 7 days, 14 days, and 21 days after the day of exsanguination. The number of viable bacteria (cfu/g) was measured in the same manner as in Example 1 for the tender and tender meat after the day. The results are shown in Table 1.

(Comparative Example 1)
After cutting the carotid artery of the raw chicken, the blood in the blood vessel was discharged by keeping the raw chicken in a hanging position for 4 minutes without flowing saline. After hot-boiled, the same treatment as in Example 1 was carried out, and the leg meat and breast meat were preserved. The general viable cell count (cfu/g) of the breast meat was measured in the same manner as in Example 1. The results are shown in Table 1.

(Comparative example 2)
Conventional meat processing method, that is, receiving, hanging bird, stunning, hot water pickling, dehairing, washing, head cutting, hollowing, and sterilization and cooling steps are sequentially performed, then disassembled, and a part (thigh meat, and It was divided according to each meat, etc.) and vacuum packed. It was stored at 4°C or lower for 2 days from the day of exsanguination, and then at -2°C (unfrozen).

The general viable cell count (cfu/g) was measured in the same manner as in Example 1 for the thigh meat 2, 7, 14 and 21 days after the day of exsanguination. The results are shown in Table 1.

Regarding the general viable cell count of the thigh meat, after 21 days, Comparative Example 2 had 552,000 (cfu/g), which greatly exceeded the reference value of 1×10 ⁵ (cfu/g) or less. On the other hand, in Example, even after 21 days, the maximum was 34000 (cfu/g), which was within the range of the reference value.

Regarding the general viable cell count of the breast meat, in Comparative Example 1, 145,000 days later, 135,000 (cfu/g), which was below the reference value of 1×10 ⁵ (cfu/g), and 43 days later, 436,000. (Cfu/g), which was very large. On the other hand, in Example, the maximum value after 21 days was 10,000 (cfu/g), which was within the standard value of 1×10 ⁵ (cfu/g).

As described above, in the example, the number of general viable bacteria was below the reference value even after 21 days, and it can be seen that the freshness of the meat could be maintained for a very long time.

Claims (7)

1. Perfusing fluid into the blood vessels of birds and animals to expel blood in the blood vessels,
   A method for maintaining freshness of meat, wherein the meat obtained from the birds and animals is stored at an unfreezing temperature of 10°C or lower.
2. The method for maintaining freshness of meat according to claim 1, wherein the perfusion is performed by inflowing the fluid through the veins of the birds and animals.
3. The method for maintaining freshness of meat according to claim 1 or 2, wherein the fluid is saline.
4. The method for maintaining freshness of meat according to any one of claims 1 to 3, wherein the unfreezing temperature is 0°C or lower.
5. The method for maintaining freshness of meat according to any one of claims 1 to 4, wherein the birds and animals are birds.
6. The method for maintaining freshness of meat according to claim 5, wherein the bird is a chicken.
7. The method for maintaining freshness of meat according to claim 5, wherein the perfusion is performed with the bird's wings and the body fixed.

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