CN106577959A - Method for reducing loss rate during cooling mature of carcass beef - Google Patents
Method for reducing loss rate during cooling mature of carcass beef Download PDFInfo
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- CN106577959A CN106577959A CN201611120494.2A CN201611120494A CN106577959A CN 106577959 A CN106577959 A CN 106577959A CN 201611120494 A CN201611120494 A CN 201611120494A CN 106577959 A CN106577959 A CN 106577959A
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- cooling
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- carcass beef
- beef
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a method for reducing a loss rate during cooling mature of carcass beef. The method comprises the following steps of placing cooled carcass beef in a high-sealed packing bag, inflating nitrogen gas or carbon dioxide gas into the high-sealed packing bag, and performing cooling mature, wherein the high-sealed packing bag is made from high-sealed composite membranes which are made of ethylene/vinyl alcohol copolymers and/or polyethene. According to the method disclosed by the invention, special bags made from the high-sealed composite membranes are used as packing bags of the carcass beef. The cooled carcass beef is loaded into the packing bags, and food-grade nitrogen gas or carbon dioxide gas is inflated into the packing bags, and then under conventional cooling mature conditions, the carcass beef achieves the mature state. According to the method disclosed by the invention, the weight-loss loss rate of the carcass beef can be notably reduced due to cooling. For example, when the carcass beef is treated, compared with a conventional method, if the method disclosed by the invention is used, the weight loss can be reduced to one second to one third or below.
Description
Technical field
The present invention relates to a kind of method for reducing the ripe loss late of ox trunk cooling, belongs to cold fresh meat work field.
Background technology
Beef carcass after beef cooling maturation is referred to butchering carries out rapidly cooling treatment, makes trunk temperature at 24 hours
0～4 DEG C is inside reduced to, and cooling ripe (typically using 72h～168h acid discharges, or even for more time) is carried out in this temperature range
Process.Jing supercooling maturation can effectively reduce tenderness of beef utilizing after beef cattle is butchered, and lift local flavor.Disappear in the fresh meat of developed country
Fei Zhong, cold fresh meat is up to 90%.
At present, require that the temperature control of chilling room is at 0 DEG C～4 DEG C according to the technological standards of Chilled Meats；Relative humidity is
85%～90%；0.6～1.2m/s of wind speed.With this understanding, beef carcass is exposed outside, due to prolonged moisture evaporation meeting
Cause the air-dried loss of 3% even more high.Therefore the method for needing to provide a kind of ripe loss late of reduction ox trunk cooling.
The content of the invention
It is an object of the invention to provide a kind of reduce the method that ox trunk cools down ripe loss late, the inventive method can show
Writing reduces the loss late that existing cooling maturation method is caused.
The method of ox trunk cooling maturation loss late provided by the present invention, comprises the steps：By institute after cooling
State ox trunk to be placed in high-barrier packaging bag, in the high-barrier packaging bag nitrogen or carbon dioxide are filled with, carry out cold
It is ripe.
In above-mentioned method, the nitrogen or carbon dioxide are food-grade.
In above-mentioned method, the high-barrier packaging bag is made up of high-barrier composite membrane.
In above-mentioned method, the material of the high-barrier composite membrane is ethylene/vinyl alcohol copolymer (EVOH) and/or poly- second
Alkene (PE), i.e., described high-barrier composite membrane is the multilayer complex films with EVOH and/or PE as material.
In above-mentioned method, the OTR oxygen transmission rate of the high-barrier composite membrane can be 6.60～7.82cc/m2/ 24hr, tool
Body can be 7.10cc/m2/ 24hr, moisture transmission can be 3.87～7.01g/m2/ 24hr, concretely 6.68g/m2/24hr。
Pressure in above-mentioned method, after being filled with the nitrogen or the carbon dioxide, in the high-barrier packaging bag
Power can be 0.11～0.13MPa.
In above-mentioned method, " cooling " is using cooling step conventional in prior art.
In above-mentioned method, conventional cooling maturation process in the prior art that " cooling is ripe " is adopted.
Application of the high-barrier packaging bag in the ripe loss late of ox trunk cooling is reduced falls within the protection of the present invention
Scope.
The inventive method, using bag special made by high-barrier composite membrane, as the packaging bag of ox trunk, after cooling
After ox trunk is fitted in packaging bag and be filled be food-grade nitrogen or carbon dioxide, be then cooled to ripe bar in conventional
It is ripe under part.The inventive method can significantly reduce the weightless loss late of cooling, when such as processing ox trunk, the inventive method ratio
Existing cooling means reduces weightless more than 2～3 times.
Specific embodiment
Experimental technique used in following embodiments if no special instructions, is conventional method.
Material used, reagent etc. in following embodiments, if no special instructions, commercially obtain.
The cooling of embodiment 1, beef is ripe
The healthy Simmental hybridization bull at 12 12 monthly ages is chosen, front fasting 12h is killed, cut off the water 2h, according to Islam
Butcher requirement to be slaughtered.Every ox Jing shocks by electricity, slaughters, bloodletting, decaptitate hoof and internal organ, peeling, split half flushing and push chilling room
Cooling 24h.Choose left side trunk and be randomly divided into two groups, weigh.Treatment group ox trunk puts the high-barrier bag special of sterilizing, is filled with
Food grade carbon dioxide (pressure is 0.12MPa in bag), and sack is tightened, push chilling room maturation (0 DEG C～4 DEG C of temperature；
Relative humidity is 85%～90%；0.6～1.2m/s of wind speed), control group conventionally cools down maturation, and maturation time is
7 days.Maturation terminates rear trunk and weighs, and shearing force and total plate count is determined, as a result respectively as shown in table 1, table 2 and table 3.
The high-barrier bag special adopted in the present embodiment is made up of high-barrier composite membrane, and wherein high-barrier composite membrane is
The multilayer complex films of EVOH/PE, its OTR oxygen transmission rate is 7.10cc/m2/ 24hr, moisture transmission is 6.68g/m2/24hr。
Impact (n=6) of the different disposal of table 1 to trunk weight-loss ratio
Note:Continuous difference lowercase letter indication difference significantly (p<0.05), it is spaced lowercase letter indication difference extremely significantly (p<
0.01).Similarly hereinafter.
The weightless loss pole of cooling that can be seen that treatment group by the data in table 1 is substantially less than the (control of conventional chilling mode
Group).
Impact (n=6) of the different disposal of table 2 to meat
The shear force value and pH value difference that can be seen that control group and treatment group by the data in table 2 is notable, shows
Two methods affect indifference to meat.
Impact (lgcfu/cm of the different disposal of table 3 to trunk total plate count2) (n=6)
Control group is can be seen that by the data in table 3 and treatment group trunk total plate count difference is not notable.
Claims (9)
1. a kind of method for reducing the ripe loss late of ox trunk cooling, comprises the steps：By the ox trunk after cooling
In being placed in high-barrier packaging bag, nitrogen or carbon dioxide are filled with the high-barrier packaging bag, carry out cooling down maturation i.e.
Can.
2. method according to claim 1, it is characterised in that：The high-barrier packaging bag is made up of high-barrier composite membrane.
3. method according to claim 2, it is characterised in that：The material of the high-barrier composite membrane is ethylene/vinyl alcohol
Copolymer and/or polyethylene.
4. according to the method in claim 2 or 3, it is characterised in that：The OTR oxygen transmission rate of the high-barrier composite membrane is
6.60～7.82cc/m2/ 24hr, moisture transmission is 3.87～7.01g/m2/24hr。
5. the method according to any one of claim 1-4, it is characterised in that：It is filled with the nitrogen or the carbon dioxide
After gas, the pressure in the high-barrier packaging bag is 0.11～0.13MPa.
6. application of the high-barrier packaging bag in the ripe loss late of ox trunk cooling is reduced.
7. application according to claim 6, it is characterised in that：The high-barrier packaging bag is made up of high-barrier composite membrane.
8. method according to claim 7, it is characterised in that：The material of the high-barrier composite membrane is ethylene/vinyl alcohol
Copolymer and/or polyethylene.
9. the method according to claim 7 or 8, it is characterised in that：The OTR oxygen transmission rate of the high-barrier composite membrane is
6.60～7.82cc/m2/ 24hr, moisture transmission is 3.87～7.01g/m2/24hr。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611120494.2A CN106577959A (en) | 2016-12-08 | 2016-12-08 | Method for reducing loss rate during cooling mature of carcass beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611120494.2A CN106577959A (en) | 2016-12-08 | 2016-12-08 | Method for reducing loss rate during cooling mature of carcass beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577959A true CN106577959A (en) | 2017-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611120494.2A Pending CN106577959A (en) | 2016-12-08 | 2016-12-08 | Method for reducing loss rate during cooling mature of carcass beef |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
Citations (8)
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|---|---|---|---|---|
| US4594253A (en) * | 1984-03-21 | 1986-06-10 | Maurice Fradin | Method for mincing and prepackaging minced meat under controlled atmosphere and temperature |
| CN1785757A (en) * | 2005-11-16 | 2006-06-14 | 朱家牧 | Shape memory low temperature high shrinking film and its preparation method |
| CN1810502A (en) * | 2005-01-28 | 2006-08-02 | 朱家牧 | Low temperature high shrinkage and high obstruction membrane and its production process |
| CN201105860Y (en) * | 2007-11-20 | 2008-08-27 | 吉林省农业机械研究院 | Novel fresh meat thermal shrinkage keeping-fresh bag film |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
| CN102615899A (en) * | 2012-04-06 | 2012-08-01 | 湖南工业大学 | Chilled meat antibacterial packaging film and novel packaging method |
| CN103004948A (en) * | 2012-11-29 | 2013-04-03 | 苏州亚和保鲜科技有限公司 | Modified atmosphere preservation method of duck carcass |
| CN104369981A (en) * | 2014-09-16 | 2015-02-25 | 湖南绝味食品股份有限公司 | Preservation method for sauce braised pork products |
-
2016
- 2016-12-08 CN CN201611120494.2A patent/CN106577959A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4594253A (en) * | 1984-03-21 | 1986-06-10 | Maurice Fradin | Method for mincing and prepackaging minced meat under controlled atmosphere and temperature |
| CN1810502A (en) * | 2005-01-28 | 2006-08-02 | 朱家牧 | Low temperature high shrinkage and high obstruction membrane and its production process |
| CN1785757A (en) * | 2005-11-16 | 2006-06-14 | 朱家牧 | Shape memory low temperature high shrinking film and its preparation method |
| CN201105860Y (en) * | 2007-11-20 | 2008-08-27 | 吉林省农业机械研究院 | Novel fresh meat thermal shrinkage keeping-fresh bag film |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
| CN102615899A (en) * | 2012-04-06 | 2012-08-01 | 湖南工业大学 | Chilled meat antibacterial packaging film and novel packaging method |
| CN103004948A (en) * | 2012-11-29 | 2013-04-03 | 苏州亚和保鲜科技有限公司 | Modified atmosphere preservation method of duck carcass |
| CN104369981A (en) * | 2014-09-16 | 2015-02-25 | 湖南绝味食品股份有限公司 | Preservation method for sauce braised pork products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
| CN110558492B (en) * | 2019-08-30 | 2023-05-16 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef and yak carcasses in cooling maturation |
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