| The validity extending of chilled beef is a system engineering, which consists of control of initial bacterial count of raw material, Microbial physical changes during the storage. It's is generally believed that any single kind of control measurement is difficult to restrain the the propagation and chemical change of microorganisms in chilled meat. It's should be integrated technique of eliminating the bateria that will be used to inhibit te microbial growth in chilled meat and stable product's color, extend shelf life, and develop advantages of all techniques and to achieve complementary advantages and the effect multiplication purpose. Therefore, to strengthen technology of meat fresh-keeping, lower initial bacterial count of raw meat, and to extend the validity period of chilled meat is imminent to development of meat industry of China. The freeze packaging of fresh meat will become the direction of meat industrial development. It's great social significance to study extending the fresh period of chilled beef.The paper takes the the production process of Jilin Province Changchun Haoyue Islamic Meat Co., Ltd as basis, adapts the combination of HACCP system, bacterial elimination technology of carcass and vacuum packing technique of chilled beef. The paper makes research on the following 3parts to analyse how to control biological hazard, namely to decrease baterial contamination and initial baterial count, and to enhance chilled beef quality and extend validity period of chilled meat.Part 1: Based on the establishment of cattle slaughtering GMP, beef slaughtering SSOP, HACCP system document is also set up. The corporate makes use of HACCP principle to comprehensively analysis all factors affect the safety of beef products and then HACCP plan of cattle slaughtering and processing plant is made which analyses the biological, physical and chemical hazard, identifies the exsisiting safty hazard in cattle slaughtering and processing, puts forward the prevention and control measures, asserts the critical control points and the critical bounds of critical control points for conducting the appropriate psupervision, and develop processes like monitoring, correction, validation, record keeping. The operation is conducted according to SSOP document and adapts effective disinfection measures, the test is made on spot to compare the microorganism index before and after performing of HACCP system. The tested on the machine and equipment contacting with meat and the testing equipment which including hands, aprons, sleeves, knives, chopping board, conveyor belts, meat trolleys of operators, on the airborne particles microb in producing section, on the total bacteria and coliform count of each process of slaughtering, deboning, packing and each kind of beef cuts. Statistical alalysis of the data showed that the total bacteria and coliform count is much less (p<0.05). It is proved that HACCP system is significant management protocol and plays a crucial role in reducing bacteria. It sets up a strong base of producing chilled beef. It also reflects the practicality and effectiveness of the HACCP system, and has better applicable value and application prospects.Part 2: High-performance compound chlorine dioxide generator is installed in the carcass shower box, it produces chlorine and chlorine dioxide and then mixed them water to have chlorine dioxide disinfection liquid 100mg/kg produced. The mixture sprayed on carcass under the pressure of 0.2Mpa. The test made on carcass and aged beef cuts clearly showed bacteria is reduced (p<0.05). To spray lactic acid of different concentration on carcass after carcass washing, test was made on the surface of carcass and the aged neck, it indicates that lactic acid with the concentration of 2.5% is effective to reduce bacteria (p<0.05).The application of Chlorine dioxide released by highly effective compound chlorine dioxide generator together with lactic acid has remarkable effect on reducing bateria of neck and aged neck (p<0.01).Part 3: Based on implementation of HACCP system management and the technique of reducing the bacteria of carcass, proper species of cattle at proper age are selected as the material of producing chilled meat. The vacuum packed meat, whichderived from the aged quarter with PH value at 5.6-5.9 tested by plug-in PH meter, was processed by hot and cold shrinking and rechecking and then put into cold store room for fresh meat. Being compared with the meat processed with old style technology, the test of total number of bacteria, TVB-N value, sensory and PH value illustrated that the validity date of chilled beef is extended by 40days. The experiment data is accurate and effective and showed very good effects, which has been approved by its application in plants. Due to the extention of shelf life, the enterprise's benefit is enhanced.
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