Study On Decontamination Hurdle Technology In The Processing Of Chilled Pork

Bological hazards is one of the key hazards to chilled pork products; while the micro-organisms is the critical factor of biological hazard. So reducing microbial contamination of chilled pork is the most critical measure to insure the safety of it and to raise the quality. The initial counts of bacterial on the fresh pork plays an important role in the storage and sale of chilled pork. Hurdle Technology is a preservation technology based on Synergistic Inhibition Mechanism of different foods hurdle factors or interaction effects to attain the micro-organism stability. The possibility of Hurdle Technology for food preservation is not only the additive further factors but the interactive effects of hurdle. The purpose of chillling is to stray carcass heat as soon as possible and to reduce the carcass temperature. The processing plays an important role to improve the quality of meat and to control the growth of micro-organisms. The impact of chilling rate on carcass is connection to the pH of muscle; temperature of carcass; glycogen storage and so on. The subject which base on the theory of Hurdle Technology and the combination of optimization for Chilling technology has studied the technology of decontamination for the chilled pork production and also studied the chilling technology. It has reached the effect of reducing microbial contamination in the storage of chilled pork and improving quality. 1.Through investigation of microbial contamination on the production line of chilled pork Develop the pollution control technology for chilling pork production.2.The results of research on the pollution aspects of the production of different anti-pollution control technology showed that ozone for air disinfection workshop results; including the slaughter plant workshop and split workshop effective disinfection 3 h; 2 h chilling workshop after sterilization effect. The use of 200 ppm sodium hypochlorite disinfection shower 60 s for machine and equipment is better. The use of the tool 82℃hot water immersion sterilization effect 30 s is better and economic security. Carcass removal of lactic acid using hot shower; a good combination for the treatment of lactic acid concentration of 3.5%; temperature of 55℃; shower time is 40 s.3. Optimize the chilling process parameters ,measure the temperature curves, pH value curves and water holding capacity curves under different chilling process. Studies have shown that two phase rapid chilling technology enable rapid carcass temperature dropped to 7℃below; pH values decreased slowly; the limit pH value and water holding capacity increased; the first phase of -25℃for 1.5 h; the second phase of 0 ~ 4℃for 22 h.