Research Of Chilled Meat Consumption Technology

Chill meat Compared with frozen meat, the advantages of chilled meat has less drop loss and more nutritive value.This paper's first chapter was an overview of advantages of chilled meat, its difference between both fresh meat and frozen meat, the impact to the texture of pork made by stunning and the purpose, condition and method of chilling-down.During production process of chilled meat, the muscles'contraction in rapid chilling would increase the muscle activity and the content of amine in blood. These led to an accelerated rate of muscles'glycolysis which could badly affect the quality of chilled meat. The second chapter was mainly talking about this serious problem and how to improve it. We improved the electrical stunning technic which used before butchering by four-point hoof electrical stunning. This new technic's voltage was 100, frequency of stunning 2000Hz, time of stunning 2s. Bloodletting after fainting would make bleeding equably and no congestion in carcasses and ensure meat color rich. Meanwhile the technic activated and kept the activity of endogenous proteases which could promote the generating of flavoring substance in pork. Compared with the old one, butchering after fainting by using new technic, the proportion of spine fracture reduced by 60%, the dropping speed of pH value slowed down by 11%, the loss of cooking lowered by 13.8% and there were significant improvements on the tenderness and color sense of meat. Therefore, by using this new technic could significantly improve the quality and enhance the competitiveness of products. In the actual production, with considering the safety of producing, low-voltage electrical stimulation is more attractive than the high-voltage one when it was applied in business.The third chapter did some research of the greater dry consumption by using one-stage cooling in the original production process. During one-stage cooling, dry consumption of chilled meat was more than 2%. However, it could be reduced markedly by using tow-stage cooling. We found out the optimal process parameters of two-stage cooling were-19℃in cooling room,1.6m/s wind speed,2.5h (150min) cooling time. On these conditions, the dry consumption was 1.01% which was lower than the original process more than 50% loss during the production process of chilled meat. Using the optimized electrical stunning and two-stage cooling in production, the improved quality of chilled meat and the reduced dry consumption during cooling would bring great economic benefits to the industry.