The method of storing meat animals refrigerated

 

The invention relates to meat processing industry, specifically to the storage of raw meat. Meat before cooling, is treated with antiseptic composition of the anolyte and bischofite when the ratio of the components 85-95: 5-15 wt. %. The anolyte produced in the anode chamber of a diaphragm electrolyzer, adding to 0.8-0.9 wt.% salt and the pH of the anolyte is 2.0 to 2.3, the redox potential of 1100-1200 mW and concentration of active chlorine 0,03-0,05%. In the prepared anolyte add solid crystalline bischofite or the appropriate amount of a saturated aqueous solution of natural bischofite. The method allows to increase the shelf life of chilled meat and keep it at a higher temperature. table 1.

The invention relates to meat processing industry, specifically to the storage of raw meat.

There is a method of storing meat animals by cooling it at a temperature close to 0oWith, which is the main industry [1]. At this temperature catalytic processes in the thickness of the meat, accompanied by the breakdown of proteins, destruction of amino acids, as well as the reproduction of putrefactive aerobic and anaerobic micro is of the decomposition products of the tissues of the meat and putrefactive bacteria on its surface. These reasons and stem from the limited shelf life of meat: beef - 10... 16, pork, and lamb - 7...14 days at a temperature of 0...+1oC.

Known methods of storage of meat animals in a cooled state in which to increase the shelf life of the meat before cooling, is treated with acetic acid or chlorine solution [1]. But for several reasons, in particular, in terms of safety and low efficiency, these methods are not widely used.

The closest analogue of the claimed invention and more effective than other known methods is the method of storage of animal meat in a chilled state in which the meat before cooling process antiseptic, which is used as the anode fraction of electrochemically activated water anolyte with a pH of 2 used in the process of wet toilet carcasses (half-carcasses of animals instead of tap water [2] . This significantly reduces the number of microorganisms on the surface of the meat, their growth is retarded, and many die and thereby extend the shelf life of the meat for a few days. However, this method also does not provide long term storage of meat, especially when increasing the STI meat processing to increase shelf refrigerated and reduce energy consumption.

This is achieved by processing the meat before putting it into storage in a cooled state is realized by the composition of the anolyte and bischofite when the ratio of the components 85-95: 5-15 wt. per cent, with the anolyte produced in the anode chamber of a diaphragm electrolyzer, adding not less than 0.8 to 0.9 wt. % salt and pH of the anolyte is 2.0 to 2.3, the redox potential of 1100-1200 mW and concentration of active chlorine 0,03-0,05%, as prepared in the anolyte add solid crystalline bischofite or the appropriate amount of a saturated aqueous solution of natural bischofite.

The method is as follows. Using a two-chamber diaphragm electrolyzer unipolar treatment in the anode chamber, adding 0,8...0,9 wt.% salt prepare the anolyte with a pH 2,0 2,3..., AFP - 1100...1200 mV and content of active chlorine - 0,03 0,05...%.

In the prepared anolyte add 5...15 wt.% solid crystal bischofite or the appropriate amount of a saturated aqueous solution of natural bischofite, for example Volgograd field.

Prepared for the storage of meat the carcass (carcass) animals after wet toilet (or instead of) a process of preparation is a PR 3. ..7 minutes After treatment with the composition of the carcass (carcass) lay on the cold storage chamber and stored at a temperature of 0...oC.

The concentration of bischofite in the anolyte, the quality of the anolyte (AFP) and the storage temperature is chosen depending on the required shelf life of the meat with the increase of the shelf life of meat concentration of bischofite in the anolyte increases, increase the redox potential of the anolyte and the content of active chlorine, lower the storage temperature of meat.

The results of experiments on the storage of the processed proposed composition of the carcass in a cooled state in the table.

Assessment of meat quality during storage was carried out according to the magnitude of the total microbial contamination (OMO) meat samples taken from carcasses, in accordance with the applicable procedures. For this cooked meat sample was placed on a dense nutrient medium - meat-peptone agar and after keeping thermostat at a temperature of 30oC for 72 h was counted in a Petri dish, the number of colonies of bacteria.

Samples of meat from the carcass were taken after 2.5 and 10 days, then after 1...3 days depending on the storage duration and course changes OMO.

Limit the shelf life of meat was determined by Easyway, the optimal concentration of bischofite in the composition is within a 5...15%, the pH of the anolyte to 2.0...3.0 and AFP - 1000... 1200 mV. The use of anolyte with a pH less than 2.0 units is not economically feasible because of the increased power consumption when it is received and almost the same efficiency that at pH 2.0; at pH more than 2.3 units and ORP less than 1100 mV, and when the content of active chlorine less than 0.03% of the effectiveness of the composition is sharply reduced, resulting in reduced shelf life of the meat.

The higher the efficiency of the proposed composition during the processing of its meat is due to the fact that the ions dissolved in the activated water (anolyte) salts contained in bischofite, mainly magnesium chloride, activated, thus increase bacteriostatic and bactericidal properties of the composition, more effectively suppressing the reproduction of putrefactive bacteria on the surface of the meat.

Thus, the main advantage of the proposed method is that the processed meat composition of anolyte and bischofite greatly increases the storage life of chilled meat and allows you to store it when it is higher than in the known methods, the temperature of.

Sources of information 1. SAS Y. F. Quality meat and Masi their application in the meat industry. Survey information. Cniitei institution. M., 1986, S. 27.

Claims

The method of storage of meat animals in a cooled state by processing it before cooling antiseptic, characterized in that as an antiseptic use the composition of the anolyte and bischofite when the ratio of the components 85-95:5-15 wt.%, the anolyte produced in the anode chamber of a diaphragm electrolyzer, adding to 0.8-0.9 wt. % salt and pH of the anolyte is 2.0 to 2.3, the redox potential of 1100-1200 mW and concentration of active chlorine 0,03-0,05%, as prepared in the anolyte add solid crystalline bischofite or the appropriate amount of a saturated aqueous solution of natural bischofite.

 

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