Study Of Microbial Pollution In Slaughtering And Processing Of Xinjiang Brown Cattle And Analysis Of The Quality Of Cold Fresh Beef

With the development of slaughter technique, microbial pollution has become the main pollution of chilled beef in the production process, the production process is the key point to strictly control.This study according to the national standard detection method of microbial indicators of chilled beef meat surface and all the production processes in direct contact with meat surfaces and production environment, and the final product quality of chilled beef was determined, provides theory basis for the production process key points of microorganism pollution control. The results showed that the total number of bacteria and coliform before low of acid and after the change in value for beef carcass surface:before low of acid it was 3.59±0.10 Logcfu/cm2,1.57±0.18 LogMPN/cm2, after 48 h low of acid was 3.32±0.07 Logcfu/cm2, 0.87±0.10 LogMPN/cm2, conventional 48 h acid has certain effect to reduce the total number of beef carcass the surface of colony; significantly reduced carcass surface coliform. The total number of colonies on the surface of meat sample value sequence:rump> chuck tender> topside> shin> hin flank> high rib > brisket> ribs> strip loin. The number of coliform group on the numerical size of order:shin> thin flank > ribs> brisket> high rib> topside> rump> chuck tender> strip loin, all samples in the standard range. Test the segmentation apparatus of microbial contamination in surface segmentation is the worst, the total number of colonies on the numerical and the number of coliform bacteria were 7.48±0.11 LogMPN/cm2 and 2.13±0.33 Logcfu/cm2 of value, followed by segmentation, hand, knife workers apron and bags). The determination results of 3 chilled beef production workshops of the total number of colonies:slaughter room was 2.24±0.07 logcfu/cm3, acid room was 0.85±0.34 logcfu/cm3,0.769±0.76 logcfu/cm3 for segmentation, the air of slaughter room microorganism pollution is serious, and the air of acid room between the micro organism quantity segmentation below the safety standard, more clean. Long production cycle of high-grade beef, so the quantity of microorganism control becomes the key process in this study, the meat production by acid process row 21 d long time, regular detection of microbial surface carcass number changes, when the number of suggestions over food safety standards, disinfection measures, ozone, can make the final product of the total number of bacteria and Escherichia coli the group has been effectively controlled. The quality indicators of detection results of chilled beef end product was:pH= 6.10, TVB-N= 16.35; analysis of main nutrients, moisture content is 71.03%, protein content is 20.19%, the intramuscular fat content was 5.18%, ash content is 0.99%. In 10 brown cattle also carried out heart, liver, spleen, lung, and gluteal muscle longissimus dorsi 6 tissue mineral nutrient elements such as calcium, iron, zinc, magnesium content were determined, among them, the content of mineral elements of the heart is the most abundant, followed by the gluteal muscles and longissimus dorsi.