Research On The Technology Of Maintaining Freshness In Mutton Cooling Division

Soon after evisceration, the carcass or quartered meat should be cooled and stored at 34-38 degrees Fahrenheit. The carcass is easiest to skin soon postmortem, but skinning can be postponed for a few days as long as the carcass is quickly and thoroughly cooled. Tenderness is generally improved when the carcass or qu altered meat is aged at least a week at 34 to 38 F with good air circulation around any exposed meat. Air circulation around exposed meat causes its surface to dry—the dry layer should be trimmed off during butchering. Tenderness continues to i(?)nprove during the cold storage aging process until about 16 to 21 days. The meat that will be ground and the tenderloins do not need to be aged. Freezing should be avoided during the aging process because it inhibits aging and speeds spoilage after thawing. However, meat does not go bad when it freezes during the aging process. The meat should be kept clean and dry throughout field dressing, cold storage and aging processes. Soiling and excessive moisture increase the likelihood of spoilage.The paper studied the dynamic changes of microbes during chilled storage of lamb and also the effects of different storage techniques on the quality of final products. The results are as follows:1.Through the investigation and study of chilled storage of lamb, it shows that the initial bacteria count and the storage temperature are the key factors influencing the microbial stability of the products.2.Comprehensive measures such as sanitizing the surface of the product, application of certain preservatives, vacuum package, storage at low temperature etc. can efficiently inhibit the growth of putrefactive microbes. Appropriate combination has been proved to be very effective, e.g. using sanitizer ClO₂ with concentration of 50mg/L to wash carcasses, then treating the carcass with 0.01% Nisin and Sodium lactate, vacuum packing and finally keeping the product at 4±1℃, in this way the shelf life of the product can be extended to some 30 days.3.To inoculate the chilled lamb with Lactobacillus sake starter cultures, packing with different packages, then to analyze the bacteria count and the chemical and physical changes during the cold storage so to establish a model of biological preservation method to extend the shelf life of chilled meat products.4.In order to detect the influence on nutritive value and the shelf life of beef and lamb at different package type and storage temperature, through analyzing the irradiation D-value of pathogens in meat products, the study shows that after vacuum packed and irradiated with dose of 2-4.0 Kgy, the shelf life of the product can be extended to some 60 days at storing temperature of 2±1℃.