Study On Pressure-transform Tumble Curing Technology In Meat Processing

This paper investigate the effect of tumble-tempaerature, pressure-transform atternation ratio,gas pressure and the respective ratio of mixed anti-bacterial gas on the correlated targets,filtrating the best pressure-transform tumble curing craft,and then compared the the correlated targets of material pork and it's products with that of vaccum tumble curing craft and immobile curing craft.The data and results collected and recorded on this thesis can be used as the basic information for the further research。The anti-bacterial effect of optimized pressure-transform tumble curing craft(he tumble-teMPaerature is 5℃, pressure-transform atternation ratio is 2:1,gas pressure is 0.25 MPa and the respective ratio of CO2 and N2 mixed anti-bacterial gas is 6:1) which adopt the CO2 and N2 mixed anti-bacterial gas is more notable than that of vacuum tumbling curing craft.,while tumbling temperate rise by 3℃,the total dacterial count of material pork decreased by 56.2% that compared with vaccum tumble curing craft.Considering the microflora composition of material pork cured, the pc of the Enterobacteriaceae and Pseudomonassppdecreased and the pc of the Lactobacillus rised.Finaly ,the dominate position of Pseudomonasspp han's been changed.The CO2 and wind mixed gas were adopt as anti-bacterial gas,and then seize the best Pressure-transform tumble curing craft(the tumble-temperature is10℃, pressure-transform atternation ratio is 2:1,gas pressure is 0.25 MPa and the respective ratio of CO2 and wind mixed anti-bacterial gas is 1:1),the the total dacterial count of material pork,meat colour,pc of cooked pork yield and the spriness procure better effect and has nice balance and the refrigeration was notably .decreased.Compare with the vaccum tumble curing craft,the colour of material pork which treated by pressure-transform tumble curing craft was notably better,the spriness and the yield of cooked pork is better than that of the vaccum tumble curing craft.;the best pressure-transform tumbling time is 10h;the effect of pressure-transform tumble curing craft after 8h tumbling has achieved the effect of 10h tumbling by vaccum tumble curing craft.In the course of pressure-transform tumble curing ,the content of salting-in proteinum and oxymyoglobin in material pork rised by degrees;the pH,springness of cooked pork and deoxyMb of material pork firstly decreased and then rised;the hardness and fraceubility of cooked pork firstly rised and then decreased ,the drip loss and centrifuge loss gradually decreased ,the speed of salt water diosmosisi rised firstly ,soon after go to constancy.Compared with the vaccum tumble curing and immobile curing,the pressure-transform tumble curing could raise the he content of salting-in proteinum and oxymyoglobin inmaterial pork and notably step down the content of MetMb in material pork,raise the WHC of material pork,improve the texture of cooked pork;the pH of material pork and the content of deoxyMb didn't showed notable contrast.Compared with the vaccum tumble curing, the pressure-transform tumble curing could notably raise the yield,correlated texture targers and sense point of luncheon meat and salted ham,these two crafts didn't have notable contrast on the yield and sense point of RouPu. Compared with the immobile curing, the pressure-transform tumble curing could notably raise the yield,correlated texture targersand sense point of these three product。...