| The quality of chilled lamb includes tendemess, freshness, microflora properties, lipid oxidation. The proceeding of chilled lamb is: Slaughtering-carcass stretching-cutting—? packaging — selling. To find the best way to produce high-quality chilled lamb and provide information for meat product, we improved its quality with physical methods in crucial process. In this paper, tenderness and storage life were studied. The result is as follows:1. The carcass stretching test showed: Germany Melinon lamb was slaughtered and the carcass was chilled slowly ( placed for 8hours at 12-15°C ), last shear force of m. longissimus dorsi was 1.32kg .cm2 and cooking loss was 20.4% by traditional Achilles tendon suspension for 108hours. But the rapid chilled group couldn't be aged and its quality was bad, so it was not suitable for process.2. The UV (ultraviolet) sterilization test showed: lighting distance of UV affected more on sterilization than its lighting time. From microflora total count, when UV lighting distance was 10cm and time was 40min, the preservative effect of chilled lamb was best. At 14th day during storage, the logarithms of microflora total count was 5.8, and TVB-N was 19.8 mg . 100g-1, in addition TBARS was 0.46mg . 100g-1. In this test, the effect of UV sterilization was confirmed. Now we could install UV light in workroom to sterilize at the surface of meat, so the storage life of meat was extended.3. The irradiation test showed: in condition of aerobic package, high temperature improved the effect of sterilization, but it made TBARS and TVB-N increase significantly, that resulted in the irradiation effect decreasing. While vacuum-p (?)aging, at 21th day during storage after irradiated with 5kGy at 0-4'C, microflora total count, Lactic acid bacteria, Enterobacteriaceae , Pseudomonas were 3.73 , 3.13, 1.00, 3.03, and TVB-N was 23mg .100g-1, and TBARS was 0.34mg . kg-1. Whole irradiation effect of the group was better, but TVB-N was higher than national standard. However, in the irradiation test of vacuum-packaged with preservatives, preservatives were useful to inhibit microflora total count, and it controlled TVB-N and TBARS better. We could well control microflora grow and kill pathogene with the preservatives in higher dose of irradiation, at the same time we were not afraid of the problem of lipid oxidation and protein decomposition. In the test, TBARS was only 0.23 mg . kg-1 and TVB-N was 18.5 mg . kg-1 by irradiation of 5kGy with preservatives. They were lower than non-preservatives groups. Lactic acid bacteria, Psychrotrophs, Enterobacteriaceae, Pseudomonas , microflora total count were 4.50 ,1.57, 0.70 , 2.38 , 2.90, and they were lower than national standard obviously. At the same time, the effect of preservatives groups was best in three irradiation tests during whole storage (28 days), because their irradiation odor was lower than non-preservatives and their color didn't change obviously.
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