摘要
冷却牛肉的品质是衡量冷却牛肉商品价值的重要指标,而因微生物污染导致的冷却牛肉货架期减短、安全风险增加成为制约我国牛肉成产企业快速、健康、可持续发展的技术瓶颈。肉牛屠宰过程中的各个工序如剥皮、去脏、劈半、检疫修整,以及牛肉分割过程中人员、用具、设备等都会影响冷却牛肉的微生物污染状况,有效的胴体喷淋减菌技术及合理的操作面消毒方式可以减少冷却牛肉的微生物污染,提高冷却牛肉品质。
本研究从分析肉牛屠宰和胴体分割过程中微生物污染状况入手,探讨了现代肉牛屠宰企业中常用的胴体喷淋减菌技术和操作面的各种常规减菌措施的减菌效果。结果显示:
1、调研某企业肉牛屠宰过程中各工序,对胴体表面的微生物数量统计分析,得出初始操作污染的微生物是整个屠宰过程中微生物污染的主要来源;各工序间胴体表面的微生物数量存在极显著的相关关系,且检疫修整后胴体的微生物污染状况与去脏后胴体的微生物状况关系最密切,去脏环节是微生物数量增加的另一关键环节。
2、选择不同喷淋方式,高压清水冲洗能显著降低全胴体的菌落总数,减菌量为0.62lg(cfu/cm~2);其他喷淋方式与高压清水清洗对比,2%的乳酸喷淋对胸口的减少量为1.06lg(cfu/cm~2),而对全胴体、颈部、臀腿部的减菌效果不明显;高于74℃的热水处理对全胴体的减菌量约为1.0lg(cfu/cm~2),胸口的减菌量达到了1.5lg(cfu/cm~2),仅对颈部的作用不明显;热水+乳酸复合喷淋对部位及全胴体的作用均显著。
3、采用2%的乳酸喷淋过的胴体与高压清水清洗对比,冷却成熟过程结束后,胴体表面微生物的减少量与喷淋后的减菌量比较,有扩大的趋势,这说明冷却成熟中乳酸能继续发挥作用。
4、分割过程中,各种工具、操作面的初始微生物数量较多,操作面中剔骨案板的污染最严重;分割肉中微生物的数量与修割案板、剔骨案板、剔骨传送带上微生物数量的想关性显著;随着分割工作时间的延长,修割案板、剔骨案板、剔骨传动带表面的微生物数量总体呈减低的趋势。
5、3‰过氧乙酸溶液的杀菌效果优于75%酒精溶液;4.5‰的过氧乙酸溶液可以使剔骨案板上的大肠菌群数量降至可接受范围;而6.0‰过氧乙酸溶液和7.5‰过氧乙酸溶液对菌落总数、假单胞菌的减菌效果与3.0‰过氧乙酸溶液的效果比较,减菌量差异并不显著。
The quality of chilled beef is an important indicator which can measure the commercial value of chilled beef. However, the shelf-life of chilled beef shorten and safe risk increased which was caused by the growth of contaminated microorganism have tended to restrict the rapid, healthy, and sustainable development of Chinese beef manufacturers. The microbial contamination of chilled beef was effected by the slaughter conditions, such as dehiding, evisceration, split half, trimming, and the personnel, tools, and equipments used in the carcass segmentation process. It can reduced microbial contamination of chilled beef and improve its quality by the means of effective carcass spraying technology and reasonable surface disinfection operation.
The study researched the conditions of the steps of slaughter and carcass segmentation process. Furthermore, the effect of carcass spraying technology and the method of surface disinfection operation on microorganisms’number had been probed. The results of this study were as follows:
1. The beef cattle slaughter processes in an enterprise of the slaughtering were investigated, and number of microorganisms on the carcass surface was analysis statistically. This indicated that the operations of dehiding give the most contamination to the beef carcasses in the slaughtered process. The number of the microorganism on the surface of beef carcasses between the steps had significant correlation. And the contamination of the carcass which was trimmed had the highest significant correlation to the eviscerated carcasses. It said that the evisceration was another step which gave the most contamination.
2. Different spray methods were chosen to be studied. The reduction of microbiological counts in beef carcasses when sprayed with water was 0.62lg(cfu/cm~2), while spraying with 2% lactic acid reduced numbers of bacteria on brisket was 1.06lg(cfu/cm~2), however it could not reduce numbers of bacteria on the whole carcass, neck, legs and buttocks obviously. Hot water treatment(>74℃) reduced numbers of bacteria on the whole carcass was nearly 1.0lg(cfu/cm~2), and the reduction of brisket was more then1.5lg(cfu/cm~2), the numbers of bacteria on neck had obvious results. Spraying with hot water and lactic acid could have a significant effective reduction to the beef carcasses.
3. Spraying with 2% lactic acid reduced microbiological counts on beef cooling mature carcass, the reduction became higher than the spraying. It said that lactic acid could have an effective effort in the chilling process.
4、The microbiological counts on tools, surfaces was big in the cutting process before working. The contamination of beef had a significant correlation with the slicing bench, boning bench, slicing belt. The numbers of bacteria on the slicing bench, boning bench, and boning belt would be less with the longer of working time.
5、The reduction of microbiological counts of 3‰peroxyacetic acid was higher then 75%ethanol. 4.5‰peroxyacetic acid could have a satisfactory result of coliforms to the boning bench. But the reduction of the total counts of microorganisms and Pseudomonas had no significant difference between 6.0‰peroxyacetic acid (7.5‰peroxyacetic acid) and 3.0‰peroxyacetic acid.
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