食品科学 ›› 2019, Vol. 40 ›› Issue (15): 330-337.doi: 10.7506/spkx1002-6630-20180625-465

• 专题论述 • 上一篇    下一篇

肉牛屠宰过程中的减菌技术研究进展

韩吉娜,张 佳,罗 欣,朱立贤,梁荣蓉,张一敏,杨振刚   

  1. 1.山东农业大学食品科学与工程学院,山东 泰安 271018;2.哈尔滨理工大学荣成学院,山东 荣成 264300;3.阳信亿利源清真肉类有限公司,山东 滨州 251800
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-37);山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);山东省“双一流”奖补资金项目(SYL2017XTTD12)

Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef

HAN Jina, ZHANG Jia, LUO Xin, ZHU Lixian, LIANG Rongrong, ZHANG Yimin, YANG Zhengang   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. College of Rongcheng, Harbin University of Science and Technology, Rongcheng 264300, China; 3. Yiliyuan Muslim Meat Co. Ltd., Binzhou 251800, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 为了减少冷却肉的初始菌落数,延长其货架期并提高其安全性,众多学者对畜禽胴体及冷却肉减菌技术进行了研究。因此,本文对近年来肉牛屠宰过程及冷却牛肉生产过程中应用的减菌技术研究进展进行概述,总结基于物理方法减菌的胴体修整及清水冲洗、热除菌、紫外线杀菌和低温等离子体杀菌等措施,以及基于化学方法减菌的有机酸喷淋、过氧乙酸喷淋等措施。通过比较分析每种方法的减菌效果及优缺点,初步得出清水冲洗与乳酸喷淋的复合减菌方法是既有效又经济的牛胴体减菌措施的结论。通过本文的总结和概述,期望可以为肉牛屠宰企业合理地选择减菌措施提供参考。

关键词: 牛胴体, 屠宰, 减菌技术, 乳酸, 过氧乙酸

Abstract: Numerous research efforts have been made to develop decontamination technologies to reduce microbial levels on carcasses and chilled meat in order to extend the shelf life and to increase the safety of meat. Therefore, the recent progress in the development of decontamination technologies for beef carcasses and chilled beef is summarized in this article. Physical decontamination technologies including carcass trimming, water spraying, thermal sterilization, ultraviolet sterilization and cold atmospheric plasma and chemical ones including spraying of organic acid and peroxyacetic acid are covered. At the same time, the advantages and disadvantages of each technology are listed. Overall, water spraying combined with lactic acid spraying is both economical and effective in reducing microbial levels on beef carcasses. This review may provide evidence for meat industries to choose reasonable measures to reduce bacterial contamination.

Key words: beef carcasses, slaughter, decontamination technology, lactic acid, peroxyacetic acid

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