CN111280239A - Ultra-fast cooling method for keeping quality of hot fresh meat and product - Google Patents
Ultra-fast cooling method for keeping quality of hot fresh meat and product Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses an ultra-fast cooling method for keeping the quality of hot fresh meat and a product, wherein the cooling method comprises the following steps: the carcass or cut meat of the slaughtered livestock and poultry is transferred into an ultra-fast cooling warehouse within 1h after the slaughtering, the temperature of the ultra-fast cooling warehouse is between 50 ℃ below zero and 30 ℃ below zero, so that the central temperature of the carcass rear leg meat or cut meat is rapidly reduced to 1 ℃ below zero within 5h, and then the carcass rear leg meat or cut meat is transferred to 2 ℃ below zero and 0 ℃ below zero for ice temperature storage. The ultra-fast cooling method for keeping the quality of the hot fresh meat can keep the quality of the hot fresh meat for at least 10 days, effectively inhibit the occurrence of muscle stiffness after slaughter and provide a new technology for the production of hot fresh meat products.
Description
Technical Field
The invention relates to the field of livestock and poultry slaughtering and processing. More particularly, the present invention relates to an ultra-rapid cooling method and product that maintains the quality of hot fresh meat.
Background
The 'instant slaughter' is the tradition of Chinese meat food culture for thousands of years; the ready-to-eat meat is popular with Chinese consumers because of being fresh, high in nutrition, soft and juicy in meat quality and having inherent smell and taste of the meat; this meat in a fresh state before rigor is also called hot fresh meat.
The livestock and poultry can undergo the series of changes of stiffness, stiffness relieving, maturation and autolysis decomposition until finally becoming deteriorated meat after being slaughtered; during the period from slaughtering to decompensation and maturation, the tenderness of the slaughtered meat is reduced and then increased, the muscles become rigid from soft and tender and then recover soft and tender, the pH value of the meat is gradually reduced to the limit pH value, which is reflected in that the taste is gradually reduced on the eating quality, and the sensory evaluation of consumers is influenced.
The physiological and biochemical changes of the livestock and poultry after slaughtering are irreversible, and the quality of the hot fresh meat is difficult to maintain. Blood circulation of livestock and poultry is stopped after slaughtering, oxygen supply is interrupted, muscles are converted into anaerobic respiration from aerobic respiration, and glycogen is converted into lactic acid and a small amount of ATP in the glycolysis process. The formation of lactic acid causes the pH of the muscle to continuously drop until the limit pH, and the internal environment of the muscle is changed; the decrease of ATP supply promotes the formation of a transverse bridge between actin and myosin in the muscle, so that the occurrence of post-mortem stiffness affects the quality of meat.
Taking sheep as an example, under traditional refrigeration conditions, 6h after slaughter of the mutton enters a rigid state, and the preservation time of hot fresh meat (meat in a state before the rigid state) is only 6h after slaughter. In summary, the hot fresh meat has the problems of short preservation time, irreversible physiological and biochemical changes after slaughter and the like, and a new postslaughter cooling technology for maintaining the quality of the hot fresh meat is urgently needed to be developed for prolonging the retention time of the hot fresh meat.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide an ultra-rapid cooling method for maintaining the quality of hot fresh meat, which is simple in operation, prevents contraction of muscle segments, maintains the freshness of meat, and does not cause stiffness of muscle after slaughter, and a product obtained by using the cooling technique can maintain the quality of hot fresh meat (pre-stiffness characteristic) within 10 days after slaughter, and can be stored for a longer time by more than 10 times as compared with the conventional hot fresh meat under cooling conditions.
To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided an ultra-rapid cooling method for maintaining the quality of hot fresh meat, comprising the steps of:
the carcass after slaughtering pretreatment of livestock and poultry is transferred into a super-fast cooling warehouse within 1h, the temperature of the super-fast cooling warehouse is-50 to-30 ℃, and when the central temperature of the carcass is reduced to-1 ℃ within 5h after slaughtering, the carcass is transferred to-2 to 0 ℃ for storage.
Preferably, the carcass is subjected to a cutting treatment to obtain cut meat before being transferred to the ultra-fast cooling storage.
Preferably, the means of the segmentation process is thermal deboning segmentation.
Preferably, the cooling mode of the ultra-fast cooling warehouse is air cooling, and the air speed is 0-5 m/s.
Preferably, the ultra-fast cooling reservoir temperature is-35 ± 3 ℃.
Preferably, the meat cut is one or more combinations of cuts made on the carcass.
A fresh meat product is prepared by ultra-fast cooling method for maintaining the quality of fresh meat.
The invention at least comprises the following beneficial effects:
firstly, the technical scheme of the invention can ensure that the meat quality of the livestock and poultry meat after being slaughtered for 10 days is always similar to the meat quality 1-6 h after being slaughtered (namely the meat before being straightened), and the quality of the hot fresh meat is kept for 10 days after being slaughtered;
secondly, the treated livestock and poultry meat is quickly cooled to-1 ℃ through the ultra-quick cooling warehouse, so that the risk of microbial pollution is reduced; and the livestock meat is transferred to-2-0 ℃ for storage after the temperature of the livestock meat reaches-1 ℃, which is beneficial to the maintenance of the quality of the hot fresh meat and the extension of the shelf life;
thirdly, the technology completes the cooling treatment of the meat of the livestock and poultry within 5 hours after the meat of the livestock and poultry is slaughtered, improves the cooling efficiency of the meat of the livestock and poultry after the meat of the livestock and poultry is slaughtered, reduces the cooling energy consumption, and improves the product turnover rate of enterprises, thereby improving the production efficiency of the enterprises; in addition, the technology can utilize the existing refrigeration house and the quick-freezing house of an enterprise to be transformed, and the transformation cost of the production workshop of the enterprise is reduced.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
An ultra-fast cooling technology for keeping the quality of the hot fresh mutton of sheep rice dragon comprises the following steps:
removing bones in the hot sheep after 1h, taking off the nandrolone, and quickly transferring the nandrolone into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is minus 35 +/-3 ℃, the cooling time is 35min, and the air speed of the ultra-fast cooling warehouse is 3 m/s; when the temperature of the center of the muscle is reduced to-1 ℃, taking out the muscle, freezing the surface of the muscle to the depth of 1.0cm, and storing at-1-0 ℃.
< example 2>
An ultra-fast cooling technology for keeping the quality of the hot fresh meat of the longissimus dorsi of a sheep comprises the following steps:
removing bones in the hot state 1h after the sheep is slaughtered, taking the longissimus dorsi, and quickly transferring the longissimus dorsi into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is minus 35 +/-3 ℃, the cooling time is 23min, and the air speed of the ultra-fast cooling warehouse is 3 m/s; and taking out the longissimus dorsi when the central temperature of the longissimus dorsi is reduced to-1 ℃, freezing the surface of the muscle to 0.5cm, and storing at-1-0 ℃.
< example 3>
An ultra-fast cooling technology for keeping the quality of hot fresh mutton of sheep oyster meat comprises the following steps:
removing bones from the lamb after 1h of internal heat, taking the oyster meat, and quickly transferring the oyster meat into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is minus 35 +/-3 ℃, the cooling time is 31min, and the air speed of the ultra-fast cooling warehouse is 3 m/s; when the central temperature of the oyster meat is reduced to-1 ℃, taking out the oyster meat, freezing the surface of the muscle to the depth of 1.0cm, and storing at-1-0 ℃.
< example 4>
An ultra-fast cooling technology for keeping the quality of hot fresh meat of chest and belly brisket of sheep comprises the following steps:
removing bones from the chest and belly brisket in 1h after slaughtering the sheep, and quickly transferring the chest and belly brisket into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is minus 35 +/-3 ℃, the cooling time is 37min, and the air speed of the ultra-fast cooling warehouse is 3 m/s; when the temperature of the center of the belly is reduced to-1 ℃, the belly is taken out, the freezing depth of the muscle surface is 1.5cm, and the belly is transferred to-1-0 ℃ for storage.
< example 5>
An ultra-fast cooling technology for keeping the quality of the hot fresh mutton of sheep rice dragon comprises the following steps:
removing bones in the hot sheep after 1h, taking off the nandrolone, and quickly transferring the nandrolone into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is-30 ℃, the cooling time is 40min, and the air speed of the ultra-fast cooling warehouse is 5 m/s; when the temperature of the center of the muscle is reduced to-1 ℃, taking out the muscle, freezing the surface of the muscle to the depth of 1.0cm, and storing at-2-0 ℃.
< example 6>
An ultra-fast cooling technology for keeping the quality of the hot fresh mutton of sheep rice dragon comprises the following steps:
removing bones in the hot sheep after 1h, taking off the nandrolone, and quickly transferring the nandrolone into an ultra-fast cooling warehouse for cooling; the temperature of the ultra-fast cooling warehouse is-50 ℃, the cooling time is 28min, and the air speed of the ultra-fast cooling warehouse is 0 m/s; when the temperature of the center of the muscle is reduced to-1 ℃, taking out the muscle, freezing the surface of the muscle to the depth of 1.0cm, and storing at-1-0 ℃.
< comparative example 1>
A traditional cooling technology for a sheep milone after slaughtering comprises the following steps:
removing bones from the sheep after slaughtering for 0.5h, taking off the nandrolone, and cooling the nandrolone in a cooling room; the temperature of the cooling room is 0-4 ℃, the cooling time is 24 hours, and the cooling room is switched to 0-4 ℃ for storage after cooling.
< comparative example 2>
A postmortem cooling technology of sheep milone comprises the following steps:
removing bones in the hot sheep after 1h, taking off the nandrolone, and quickly transferring the nandrolone into a freezer for cooling; the temperature of the freezer is-20 ℃, the cooling time is 86min, and the wind speed of the freezer is 3 m/s; when the temperature of the center of the muscle is reduced to-1 ℃, taking out the muscle, freezing the surface of the muscle to the depth of 1.0cm, and storing at-1-0 ℃;
the above technique was mainly used for the cooling conditions of comparative example 1, but the same cooling effect was achieved, i.e., the muscle was taken out when the temperature of the center of the muscle was reduced to-1 ℃ and the muscle was stored at-1 to 0 ℃.
Examples of the experiments
First, tenderness (shear force) test
The detection purpose is as follows: generally, the carcass of the slaughtered livestock and poultry undergoes the processes of stiffness, disstiffness and maturation. During the period of rigor after slaughtering, the muscle hardness is large, the meat is difficult to cook when being heated, the flavor of the meat is poor, and the sensory evaluation of consumers is seriously influenced. Wherein, whether the livestock and poultry carcasses generate stiffness can be judged by measuring the sizes of the shearing force of the meat at different time points and whether the change of the shearing force value is that the shearing force value is increased to reach the maximum value and is reduced after the maximum value is maintained for a period of time. The mutton stiffness condition and the mutton tenderness condition are reflected by detecting the shearing force.
A detection step:
taking meat sample (about 4 × 3cm), placing in a cooking bag, extracting air from the bag to make the surface of the meat block tightly contact with the cooking bag, and sealing the bag opening. Soaking in 71 deg.C water bath for 35min, taking out the meat sample, cooling with cold water for 30min, wiping off surface water with filter paper, placing the meat sample in 4 deg.C refrigerator overnight (about 12-24 h), taking out, cutting into small meat blocks of 1.0cm × 1.0cm × 1.5cm, and measuring shear force with C-LM3 tenderness meter perpendicular to muscle fiber direction.
Detecting a sample: taking the samples of the examples 1-4 and the comparative examples 1-2, preparing samples of 1.0cm multiplied by 1.5cm, and respectively detecting, wherein the specific data are shown in the table 1;
TABLE 1 shear force (N) Change in mutton in examples 1 to 4 and comparative examples 1 to 2
| Time after slaughter (h) | Comparative example 1 | Comparative example 2 | Example 1 | Example 2 | Example 3 | Example 4 |
| 1 | 68.61b | 71.49b | 77.00a | 76.27a | 69.73a | 61.98a |
| 6 | 76.03ab | 95.63a | 67.09ab | 74.88a | 60.77a | 60.70ab |
| 24 | 84.11a | 79.34ab | 53.66c | 71.79ab | 64.46a | 55.68bcd |
| 72 | 41.17c | 34.84c | 49.81d | 57.06bcd | 59.41a | 57.92bcd |
| 120 | 36.66c | 31.58c | 37.79e | 40.26de | 46.43b | 46.78e |
| 168 | 29.36c | 33.96c | 33.63f | 46.64cde | 46.78b | 48.41de |
| 240 | 28.35c | 29.56c | 34.19f | 30.36e | 40.27b | 44.61e |
Note: different lower case letters in the same column indicate significant difference (P <0.05), and the same lower case letters indicate insignificant difference (P > 0.05).
According to the data analysis of the comparative example 1, the meat treated by the traditional cooling technology has the quality of the hot fresh meat when the mutton is in the early stage of stiffness after being slaughtered for 1-6 hours, is in the maximum stiffness period after being slaughtered for 6-24 hours, and is in the stiffness-relieving mature period after being slaughtered for 24-120 hours.
Example 1 the shearing force of the mutton is always kept at or less than 1h after slaughter (namely before rigor) so as to show that the treatment mode of the example 1 can more effectively avoid the rigor after slaughter; the shearing force of mutton in comparative examples 1-2 is increased and then reduced, and the mutton is stiff after slaughter.
Through comparing the data of the examples 1-4, the situation that the shearing force of mutton at different parts is not obviously increased and then reduced under the cooling condition of minus 35 +/-3 ℃ can be definitely achieved, so that the processing can effectively avoid the occurrence of stiffness after slaughtering, and the tenderness of the mutton can be ensured.
Secondly, detecting the pH value;
the detection purpose is as follows: blood circulation of the slaughtered livestock and poultry is stopped, oxygen supply is interrupted, muscles are converted from aerobic respiration into anaerobic respiration, glycogen is converted into lactic acid and a small amount of ATP in the glycolysis process, and the physiological and biochemical processes of the slaughtered livestock and poultry meat can be reflected by detecting the reduction rate of the pH value of the carcass of the slaughtered livestock and poultry.
A detection step:
inserting a portable pH meter probe into meat to be measured, wherein the depth is about 2cm, selecting 3 different positions for measurement, and averaging the results.
The detection sample is as follows: taking the samples of the example 1 and the comparative examples 1-2 for detection respectively, wherein the specific data are shown in the table 2;
TABLE 2 pH Change in mutton in example 1 and comparative examples 1-2
| Time after slaughter (h) | Comparative example 1 | Comparative example 2 | Example 1 |
| 1 | 6.47a | 6.66a | 6.55a |
| 6 | 5.78bB | 6.49bcA | 6.16bAB |
| 24 | 5.58dC | 5.81dB | 5.96cA |
| 72 | 5.61cdB | 5.59deB | 5.86dA |
| 120 | 5.57d | 5.56e | 5.61d |
| 168 | 5.65cd | 5.55e | 5.63d |
| 240 | 5.66cd | 5.55e | 5.62d |
Note: different lower case letters in the same column indicate significant difference (P <0.05), and the same lower case letters indicate insignificant difference (P > 0.05).
Different capital letters in the same row indicate significant difference (P <0.05), and the same capital letters indicate insignificant difference (P < 0.05).
As can be seen from Table 2, the mutton of example 1 was reduced to the extreme pH 120h after slaughter; comparative example 1 mutton was slaughtered 24h down to the limit pH; comparative example 2 mutton was slaughtered 72h down to the limit pH.
Analysis of the data of comparative example 1 and example 1 shows that the pH of the mutton of example 1 is always higher than the pH of the mutton of comparative example 1 at 6h after slaughter (i.e. before rigor mortis).
By carrying out significance analysis on the data of the embodiment 1 and the data of the comparative examples 1-2, the treatment mode of the embodiment 1 can be used for effectively reducing the pH dropping rate after slaughtering and delaying the biochemical process after slaughtering, so that the hot fresh meat state is maintained.
Thirdly, detecting the color (redness value);
the detection purpose is as follows: the redness value is the most important index for showing the meat color, and the high redness value indicates that the meat is bright red which is favored by consumers. With the increase of the storage time, myoglobin in meat is oxidized to generate brown ferrimyoglobin, so that the meat color is deteriorated and the redness value is reduced. The freshness of the meat can be reflected by detecting the size of the redness value.
A detection step:
the index of the redness of the meat is measured by a CM-600D Minolt colorimeter. Four sites were randomly selected for each sample surface and the results averaged.
The detection sample is as follows: samples of examples 1-4 and comparative examples 1-2 are respectively detected, and specific data are shown in Table 3;
TABLE 3 change in redness of mutton in examples 1 to 4 and comparative examples 1 to 2
| Time after slaughter (h) | Comparative example 1 | Comparative example 2 | Example 1 | Example 2 | Example 3 | Example 4 |
| 1 | 11.46b | 11.69bc | 13.30ab | 13.13ab | 14.71a | 12.71b |
| 6 | 13.20ab | 13.34ab | 15.08a | 14.87a | 16.39a | 13.42b |
| 24 | 16.80a | 14.21a | 13.69ab | 15.35a | 14.66a | 16.20a |
| 72 | 15.67a | 13.57ab | 13.76ab | 15.10a | 16.19a | 13.53b |
| 120 | 13.84ab | 12.59ab | 13.91ab | 12.83ab | 14.30a | 12.49bc |
| 168 | 13.61ab | 10.01c | 11.72bc | 13.91a | 9.77c | 10.00c |
| 240 | 13.36ab | 12.43ab | 10.58c | 10.92b | 11.28bc | 12.18bc |
Note: different lower case letters in the same column indicate significant difference (P <0.05), and the same lower case letters indicate insignificant difference (P > 0.05).
As can be seen from Table 3, the analysis of the data of comparative example 1 and example 1 shows that the redness value of the mutton of example 1 in 72h after slaughter is always higher than the redness value of the mutton of comparative example 1 in 6h after slaughter (i.e. before rigor state).
In the embodiments 1-4, the redness value of the mutton after slaughtering is always higher than that of the mutton after slaughtering for 1h, so that the redness value of the mutton at different parts can be effectively kept in the state of being slaughtered for 1h (namely before rigor) in 72h after slaughtering under the cooling condition of-35 +/-3 ℃.
Fourth, the water content (cooking loss) detection
The detection purpose is as follows: the water retention capacity refers to the ability of meat to retain its own water. In the process of post-slaughter stiffness relieving, protein and myofibril structures in muscles are changed in nature, and the series of changes can influence the water state in the muscles, thereby reducing the water retention capacity of the meat. The freshness of the meat can be reflected by detecting the cooking loss.
A detection step:
weighing the meat sample, and recording the mass m1(about 4X 3cm), placing into a cooking bag, extracting air from the bag to make the surface of the meat block tightly contact with the cooking bag, and sealing the bag opening. Soaking in 71 deg.C water bath for 35min, taking out the meat sample, cooling with cold water for 30min, wiping off surface water with filter paper, and weighing2I.e. loss in cooking (%) - (m)1-m2)/m1×100％。
The detection sample is as follows: taking the samples of the example 1 and the comparative examples 1-2 for detection respectively, wherein the specific conditions are shown in a table 4;
TABLE 4 cooking loss (%) of mutton in example 1 and comparative examples 1 to 2
As can be seen from Table 4, the cooking loss of the mutton gradually increased in the examples 1 and the comparative examples 1 to 2; through the data analysis of the comparative example 1 and the example 1, the cooking loss of the mutton of the example 1 in 10 days after the slaughtering does not exceed that of the mutton of the comparative example 1.
The possible principle of the specific technical scheme of the invention is as follows: the livestock and poultry meat is quickly cooled to-2-0 ℃ under the cooling condition of-35 +/-3 ℃, at the moment, a large amount of ATP is contained in the muscle, and Ca in the muscle pulp is caused by low-temperature stimulation2+The concentration is increased, and the muscle nodes are promoted to contract inwards. Under the treatment condition of the invention, the temperature difference is formed between the surface and the center of the muscle, a 0.5-1.5 cm 'hard shell' is rapidly formed on the surface of the muscle, and the stretching acting force similar to a hanging is generated, so that the contraction of muscle nodes is avoided. At the same time, due to Ca in the muscle pulp2+The concentration is increased, activating ATPase and calpain. ATP enzyme is used for quickly consuming ATP in muscle, ATP is metabolized into substances such as IMP and the like, actin-myosin cross-linking bridges are weakened, the transverse bridge structure of actomyosin is broken, and calpain degrades myofibrillar skeleton protein. The occurrence of stiffness after slaughtering is avoided through the combined action of the external acting force and the internal acting force, and meanwhile, water can be prevented from being extruded from the region in the muscle fiber to the space outside the muscle fiber, so that the free water outside the muscle fiber is prevented from being rapidly increased, and the reduction of the water holding capacity of the livestock and poultry meat is delayed. After slaughtering of livestock and poultry, the muscles are anoxic and unable to undergo oxidative metabolism, so glycolysis is a very important metabolic mode in the post-slaughter stage, and lactic acid is produced and accumulated in the muscle tissue to gradually lower the pH to the limit pH. Compared with the cooling treatment at the temperature of minus 20 ℃, the temperature is quickly reduced to minus 2-0 ℃ under the cooling condition of minus 35 +/-3 ℃ after the meat is slaughtered, so that the glycolysis rate is directly reduced, the physiological and biochemical processes of the meat of the livestock and poultry are delayed, and the stiff external environment (such as a actomyosin cross-bridge structure and the like) generated again after the meat is slaughtered is destroyed, so that the meat quality is kept at the hot fresh meat quality.
In conclusion, the experiment for keeping the quality of the hot fresh mutton by adopting the technology is successful. At present, repeated experiments prove that the technology has good repeatability and reliable results, can produce fresh, nutritional, color, aroma, taste and other sensory quality for livestock and poultry slaughtering enterprises, and provides a technical example for the development of hot fresh meat products.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (7)
1. An ultra-fast cooling method for keeping the quality of hot fresh meat is characterized by comprising the following steps:
the carcass after slaughtering pretreatment of livestock and poultry is transferred into a super-fast cooling warehouse within 1h, the temperature of the super-fast cooling warehouse is-50 to-30 ℃, and when the central temperature of the carcass is reduced to-1 ℃ within 5h after slaughtering, the carcass is transferred to-2 to 0 ℃ for storage.
2. The ultra-rapid cooling method for preserving the quality of hot fresh meat as claimed in claim 1, wherein the carcass is subjected to a cutting process to obtain cut meat before transferring to the ultra-rapid cooling warehouse.
3. The ultra-rapid cooling method for preserving the quality of hot fresh meat according to claim 2, wherein the means of the cutting process is thermal deboning cutting.
4. The ultra-fast cooling method for keeping the quality of hot fresh meat as claimed in claim 1, wherein the ultra-fast cooling warehouse is cooled by air with a speed of 0-5 m/s.
5. The ultra-rapid cooling method for maintaining the quality of hot fresh meat according to claim 1, wherein the ultra-rapid cooling storage temperature is-35 ± 3 ℃.
6. The ultra-rapid cooling method for preserving the quality of hot fresh meat as claimed in claim 2, wherein the meat cut is one or more combinations of meat cut from a carcass.
7. A fresh meat having a hot fresh meat quality after slaughter, characterized by being obtained by the ultra-rapid cooling method for maintaining a hot fresh meat quality as claimed in any one of claims 1 to 6.
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