Research Of Different Chillins Methods On Water-Holding Capacity Of Chilled Meat

In order to improve cooling flesh because of bad water retention caused by the loss of the nutrient components in actual production, and compensate for the economic losses caused by this. This topic from the post-butcher treatment ways, cooled pork cooling process, boning technology and other post-butcher treatment process was optimized and comparative study, and by using the response surface method optimization study water retaining agent, To establish a scientific and reasonable cooling meat slaughter processing. The main results are as follows:1. The rapid cooling process was optimized, selecting the temperature and time of the rapid cooling stage for a regulatory factor, determinate of their temperature and pH value changes and on water-holding capacity of chilled meat, flesh, colony total effect. Determining optimal cooling temperature and cooling time, using two factors and three levels with repeated observations of rapid cooling process was optimized, and ultimately determine the rapid cooling process in the production line for:Pig in the production line by the general slaughter splitting, quickly into the frozen (-20℃,2m/s,90%-95%) rapid cooling after enteringl.5h, Into the row acid (0-4℃,2m/s,90%-95%) acid to24h. Under the conditions of cooling flesh drip loss can be reduced to1.37%, compared with the other fast cooling treatment in the drip loss of a maximum of3.93%can decrease of2.56percentage points. Show that the conditions of treatment can significantly reduced the drip loss of chilled meat.2. Discussing cooled Pork boning process. Compare research the effect of hot boning, cold boning, combination these two kinds of boning methods and Three-filleted these four eviscerate process to chilled meat, especially for water retention comparative. Using water retention, the total colonies number and sensory evaluation as index, the results show that:rapid cooling and cold Eviscerate combination process storage loss and cooking loss were minimums, illustrate this process can improve the water holding capacity of chilled meat. After7days storage, the total colonies number of rapid cooling and cold Eviscerate combination process is minimums, and no deterioration. At the same time, Sensory Evaluation of rapid cooling and cold Eviscerate chilled meat get the highest total score. Therefore believe that the combination process of rapid cooling and cold Eviscerate was a more optimized Eviscerate way.3. Select the phosphate as water-retaining agent, study the impact of the chilled meat water retention, using response surface method for experimental design, meat water retention and sensory evaluation as indicator. When sodium polyphosphate, sodium hexametaphosphate and sodium pyrophosphate concentration were0.10%,0.10%,0.15%, chilled meat drip loss is the smallest, only1.35%, compared with the control group3.86percent, decreased by65.03%of the water loss rate, at the same time, the experimental group get the highest sensory score. The results show that:this combination method can better reduced the chilled meat drip loss, and had no adverse effects to chilled meat senses.