Study On The Preservation Techniques Of Rabbit Meat Product In Low Temperature

Low temperature meat products represent the development tendency of meat products , and low temperature rabbit meat product is of this kind with high quality which combined flavor, appearance with nutritional and health protective function. But the most pressing problem to be solved is how to extend its shelf-life, which is a major restrictive factor for the popularizing of low temperature meat products (LTMP). In this thesis, taking the case of Low Temperature Delicious Rabbit meat( LTXWRM), a series of synthetical preserving techniques were carried out such as the bacteria minimizing pretreatment of raw material, the application of the optimum preservatives and the determination of sterilizing techniques. The results showed that:1. The best organic acid composition for pretreatment material was 2% acetic acid, 3% NaAc₂, 2% ascorbic acid, 2% Na₂S₂O₃ and 1% potassium sorbate. Vc level had the biggest effect on the initial amount of bacteria, and second was potassium sorbate and acetic acid. Na₂AC alone has little effect, but had significant effect when combined with the use of ascorbic acid. The initial amount of bacteria decreased from 105 to 1032. Nisin, NaAc₂, potassium sorbate had significant inhibitory effect on spoilage bacterial. Nisin and potassium sorbate worked to enhance the effect while at a low addition. The optimum formula was 0.15% Nisin, 0.19% potassium sorbate and 0.11% NaAc₂.3. Water bathing heating was used for sterilizing at low temperatures in present study. It showed that this mathod had good effects. Temperature range from 80℃ to 85℃ had poorer effect than 85-90 ℃ or 90-95℃, and heating 30 min, immediately rapid cooling and repeating another time should be adopted in practice.4. Anaerobic bacteria dominated the microflora during the later storage period for vacuum-package product. So in addition to total amount of bacteria, bacteria coli, anaerobic bacteria should be taken into account while appraise the sanitation quality of vacuum-packaged meat product.5.The result of synthetical preservation studies showed that the shelf-life of LTXWRM could be extended to 6 months at 0-4℃ for optimum water bathing treatment combined with the application of bacteria minimizing pretreatment and the optimum formula for preservatives. Lactic acid bacteria was the dominant spoilage microbe of vacuum-packaged meat product during storage period, there were also little amount of pseudomonas and staphylococcus. Bacilli were also involved but they only accounted for a small proportion. Enterobacteriaceae couldn't be examined.6. The sensory quality of LTWXRM was apparently better than that of high temperature Deliciousmeat, which also had much more loss of nutrition.LTMP is a kind of food with high quality and promising market potential, which can meet the development of society. How to prolong its shelf-life should be further studied to hasten its development in china.