Research On Key Technology To Extend The Shelf Life Of Chilled Halal Snowflake Beef

As is known to all, Muslim market in the world, especially those mid-east countries, highly depends on imported products, meat products of which reaches thousands of million dollars every year. So Ningxia has a great potential to develop beef and mutton exporting trade with the Arab world. In China, Ningxia is one of five pastoral areas where raw material resources of halal beef and mutton are rich. Elements like land salinization benefit that beef and mutton in Ningxia has fine meat fiber and good taste. The good quality of Ningxia’s Beef and mutton, as well as free animal growing mode, is famous at home and abroad. Local shepherds vividly describe them as "what they eat is Chinese traditional drug and what they drink is mineral water". Ningxia is hometown to the Hui nationality and it has Islamic cultural advantages. To Muslims, halal beef and mutton in Ningxia and their products contains the commonness of religious principles. In addition to those advantages above, there still are disadvantages that block export of halal beef and mutton, including the problem of extending shelf life by producing technology. This research topic, taking halal cold and fresh snow beef as the object of study, discuses the need for halal beef and mutton to "get out" and "make sure top quality". Snow beef is favored by consumers as a top quality beef for its well-distributed pattern, succulent taste, rich proteins and fatty acid and it has the name of "Luxury on the tongue". This topic is to solve short shelf life of cold and fresh snow beef by discussing key technologies like pre-slaughter managing way, fast cooling, cold-chain transportation, frequency thaw through low temperature and high humidity. First, confirm a proper pre-slaughter managing way, including days for rest and time for feeding forbidden; Second, adopt the parameters comply with fast cooling procedure, like temperature, wind speed and time; Third, take the international advanced cold-chain transportation without interruption into consideration and make one that suits for extend the shelf life of cold and fresh snow beef is helpful for promoting export so as to occupy the beef market in mid-east Muslim countries. Test results are as followings:(1)According to the test results, from point of pH changing, 3 days for rest is suitable, and time for feeding forbidden shouldn’t be too long,20 hours of which is fine. From point of food quality, it is better than other test group when the objects take 3days for rest and 20～25 hours for feeding forbidden. From the angle of drip loss, 4 days for rest and 20 hours for feeding forbidden is helpful for reducing drip loss. Feeding forbidden before slaughtering is beneficial to reduce amounts of coliform carcass to improve meat quality and reach to health and safety standards, so the shelf life would be extended. Consider all the testing index, 3 days for rest and 20 hours for feeding forbidden before slaughtering is the top choice.(2)Through the experiment of rapid cooling process parameters univariate, preliminarily understand the optimal value when each factor plays an independent role. In order to further determine the optimal ratio of three factors’ interaction, use response surface method to optimize, and get the best parameter of fast two-stage cooling process:air temperature -14℃, air flow rate 3m/s, time 3h.(3)Through experiment contrast for fresh snow beef halal cold chain each link of technical regulations formulated for transportation:Air temperature -14℃; air flow rate 3m/s, the cooling time 3h; Using new type of low temperature and humidity become lukewarm thaw library, the thawing library by the adiabatic library body, steam heating humidifying system, frequency of refrigeration system and control system. Through the coordination of each system, so as to realize effective preservation of frozen meat thawing process; For maritime transport:Under the condition of -1.5℃, the trunks with linear low density polyethylene vacuum bag vacuum packing, will put in air foil laminated bag vacuum packing, full of CO2 gas; For air transport, heat preservation container should be used to reduce heat gain, precooling until the carcass shall, in accordance with the provisions of the temperature load, should be full container capacity, every batch of products should be with a thermometer; For land transport, refrigerated vehicles before loading the goods, the transport equipment for cleaning disinfection, Pre-cooling compartment temperature reaches below 10℃, reduce time to open the door into the parking 5min, trunk door curtain to be installed, the initial temperature of the meat should be as low as possible below 0℃ appropriate. Retail display process still pay attention to temperature control, good health protection measures to prevent microbial contamination of the air, keeping the relative humidity retail display cabinet to avoid dehydration of the meat surface.