NL2028268B1 - Processing method of chilled poultry meat for improving meat quality, and products obtained thereby - Google Patents

Processing method of chilled poultry meat for improving meat quality, and products obtained thereby Download PDF

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Publication number
NL2028268B1
NL2028268B1 NL2028268A NL2028268A NL2028268B1 NL 2028268 B1 NL2028268 B1 NL 2028268B1 NL 2028268 A NL2028268 A NL 2028268A NL 2028268 A NL2028268 A NL 2028268A NL 2028268 B1 NL2028268 B1 NL 2028268B1
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poultry
meat
chilled
processing method
carcass
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NL2028268A
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Dutch (nl)
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NL2028268A (en
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Wang Daoying
Zhu Yongzhi
bian Huan
Xu Weimin
Yan Zheng
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Jiangsu Acad Agricultural Sci
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

The present invention discloses a processing method of chilled poultry meat for improving meat quality, including: step one, slaughtering poultry, cleaning a poultry 5 carcass, and performing microwave rapid heating to its center portion temperature up to 45-550C, step two, placing the poultry carcass obtained in the step one into 60°C steam, and performing heat preservation for 20-30 min, step three, performing air-cooling of the poultry carcass to its center portion temperature up to 15°C, and performing grade-packaging. The processing method can be directly connected with 10 eXisting slaughter production line, and reduce boiling loss, and improve chilled poultry meat quality. All viruses and part of microorganism can be killed, and shelf life of is prolonged. The chilled poultry meat has good tenderness, chewy texture, and taste similar to fresh poultry meat, and is very suitable for Chinese cooking. 15

Description

PROCESSING METHOD OF CHILLED POULTRY MEAT FOR IMPROVING
MEAT QUALITY, AND PRODUCTS OBTAINED THEREBY
TECHNICAL FIELD
The present invention relates to the fields of poultry meat processing, and in particular to a processing method of chilled poultry meat for improving meat quality, and products obtained thereby.
BACKGROUND
At present, the processing method of chilled poultry meat in China adopts the production technology of white feather poultry in western countries, which mainly includes: slaughtering poultry after quarantine, removing hairs or feathers, removing viscera of the poultry, rinsing, performing pre-cooling and disinfecting in ice water with disinfectant, perfomirngg grade-packaging and cold chain transportation.
However, there 1s a contradiction between the products obtained by the above processing method and the requirements of Chinese cooking, because the processing method of poultry meat in western countries includes tenderization after chilling, whose purpose is to continuously degrade poultry fiber under protease, and realize fragmentation of muscle tissues of the poultry meat, so that the poultry meat after western cooking (frying) has softer taste and 1s chewy. However, the Chinese cooking method generally adopts stewing or other methods, which requires compact poultry meat regardless of chicken meat, duck meat, or goose meat. Besides, the tenderized poultry meat exists severely water production in the Chinese stewing process, which affects the cooking effect and food taste. In addition, the poultry meat obtained by the above processing in western countries is soaked with disinfectant in the pre-cooling process, so that the poultry meat is pale and a lot of flavors of the poultry meat are lost.
As the above reasons, the chilled poultry meat processed by the above processing method in western countries cannot be accepted by the traditional Chinese cooking method, and cannot meet the demands of consumers, so that the entire chilled poultry meat processing industry has been greatly affected.
SUMMARY
An object of the present invention is to solve at least above problems, and to 1 provide, at least, the advantages that will be described later.
Another object of the present invention is to provide a processing method of chilled poultry meat for improving meat quality, which can effectively improve the quality of the chilled poultry meat, effectively reduce boiling loss, improve the appearance of the chilled poultry meat, and prolong the shelf life of the chilled poultry meat. The obtained chilled poultry meat has good tenderness, chewy texture, and taste similar to fresh poultry meat, and is very suitable for the Chinese cooking method. In addition, all viruses, most of the microorganisms and pathogenic bacteria in the chilled poultry meat can be killed by heat treatment at a certain temperature, and the safety and the shelf life of the obtained chilled poultry meat are improved.
To realize the objects mentioned above and other advantages, the present invention provides a processing method of chilled poultry meat for improving meat quality, including the following steps: step one, slaughtering poultry, cleaning a poultry carcass, and performing microwave rapid heating of the poultry carcass to its center portion temperature up to 45-55°C; step two, placing the poultry carcass obtained in the step one into a 50-60°C low-temperature steam environment, and performing heat preservation treatment for 20-30 min; step three, performing air-cooling of the poultry carcass obtained in the step two to its center portion temperature up to 15°C, and performing grade-packaging.
Preferably, the processing method also includes dismembering the poultry after slaughtering.
Preferably, in the step one, the cleaning specifically includes: performing rapid rinsing the inside and outside of the poultry carcass with acidic electrolyzed water to remove blood and other impurities.
Preferably, in the step one, the microwave rapid heating specifically includes: placing the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein a microwave power is 150 KW-180 KW, a treatment capacity is 1200 KG-1600 KG/h, and treatment time is 8-10 min.
Preferably, in the step three, the air-cooling specifically includes placing the poultry 2 carcass obtained in the step two into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C.
Preferably, the processing method includes the following steps: 1) slaughtering, removing hairs or feathers, and removing viscera: slaughtering poultry after quarantine, removing hairs or feathers by soaking with warm water for a certain time, and drawing for removing viscera of the poultry; 2) dismembering: dismembering breast, removing head, removing claws, and other operations according to the requirements of poultry meat products; 3) rinsing with electrolyzed water: performing rapid rinsing the poultry carcass with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the poultry carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to 45-55°C; 5) heat preservation with low-temperature steam tunnel: placing the poultry carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 20-30 min; 6) air-cooling: placing the poultry carcass treated by the step 5) into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 0-4°C.
The present invention also provides poultry meat products processed by the processing method of chilled poultry meat for improving meat quality.
The present invention includes at least the following substantial improvements and beneficial effects:
The processing method of the present invention has simplified processing steps, and overturns pre-cooling operation of chilled poultry meat with ice water in the traditional processing method. The processing method of the present invention adopts microwave heating and heat preservation treatment with steam before cooling tenderization, and does not include pre-cooling. The processing method of the present invention can effectively improve the quality of chilled poultry meat such as chicken 3 meat, duck meat, goose meat, etc., and significantly optimizes the shearing force and the texture value of poultry meat products. The chilled poultry meat obtained by the processing method of the present invention avoids the disadvantages of pale appearance, excessive tenderization, and serious water production of the chilled poultry meat obtained by the traditional processing method during frying and stewing process. The the processing method of the present invention effectively reduces boiling loss, and the chilled poultry meat obtained by the processing method of the present invention has good dishes in appearance, is chewy, and low water loss during storage. The processing method of the present invention can be directly connected with the existing slaughter production line, and the appearance and packaging method of the meat products can be consistent with those of the white feather poultry meat products obtained by the traditional processing method. In addition, all viruses and part of microorganism can be killed, and the activity of microorganisms and related enzymes in the chilled poultry meat can be inhibited by processing method of the present invention, thereby delaying the decomposition of protein during storage, extending the shelf life of the chilled poultry meat products and improving the safety of the the chilled poultry meat products.
Other advantages, objects, and features of the present invention will be shown in part through the following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a variation curve diagram of the boiling loss rate of the chilled poultry meat according to one embodiment of the present invention.
Fig. 2 is a variation curve diagram of the weight loss rate of the chilled poultry meat during storage according to one embodiment of the present invention.
Fig. 3 is a variation curve diagram of the total bacteria count of the chilled poultry meat during a 4°C storage process according to one embodiment of the present invention,
Fig. 4 is a variation curve diagram of TVB-N of the chilled poultry meat during a 304°C storage process according to one embodiment of the present invention. 4
DETAILED DESCRIPTION
The present invention will now be described in further detail concerning the embodiments, to enable a person skilled in the field to practice regarding the literal description of the specification.
It should be noted that terms such as "having", "including" and "comprising" as used herein do not exclude presence or addition of one or more other elements or combinations thereby.
The present invention provides a processing method of chilled poultry meat for improving meat quality, including the following steps: step one, slaughtering poultry, cleaning a poultry carcass, and performing microwave rapid heating of the poultry carcass to its center portion temperature up to 45-55°C; step two, placing the poultry carcass obtained in the step one into a 60°C low-temperature steam environment, and performing heat preservation treatment for 20-30 min; step three, performing air-cooling of the poultry carcass obtained in the step two to its center portion temperature up to 15°C, and performing grade-packaging.
The processing method of chilled poultry meat for improving meat quality of the present invention adopts microwave heating method, and the poultry carcass are quickly performed enzyme inactivation and sterilization starting from the inside of the poultry carcass to the surface of the poultry carcass, which greatly shortens an operation cycle. Compared with the sterilization method in the traditional processing method, the microwave heating method is rapid, has lower lethal temperature and shorter time for the viruses and bacteria and other microorganisms, and can maximum retain the original quality and nutrients during the enzyme inactivation and sterilization. In the present invention, the poultry carcass is placed into a low-temperature steam environment for high-humidity heat preservation treatment after being microwave heated to a predetermined temperature, which greatly reduce the weight loss of the chilled poultry meat during slaughtering and processing, can maintain the tenderness of the chilled poultry meat during Chinese cooking, can prolong the shelf life of the chilled poultry meat under cold chain conditions, and the 5 obtained chilled poultry meat has good taste similar to that of fresh poultry meat.
In one of the embodiments, the the processing method also includes dismembering the poultry after slaughtering, specifical including: cutting the breast of the poultry along the direction of the poultry's sternum, and spreading the poultry into a flat shape, so that all parts of the poultry carcass is fully exposed, and the efficiency of subsequent enzyme inactivation can be improved. The dismembering process can includes dismembering breast, removing head, removing claws, and other operations according to the requirements of poultry meat products.
In one of the embodiments, in the step one, the cleaning specifically includes: performing rapid rinsing the inside and outside of the poultry carcass with acidic electrolyzed water to remove blood and other impurities, which can realize preliminary disinfection and sterilization of the poultry carcass to improve processing efficiency.
In one of the embodiments, in the step one, the microwave rapid heating specifically includes: placing the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein a microwave power is 150 KW-180 KW, a treatment capacity is 1200 KG-1600 KG/h, and treatment time of single poultry carcass is 8-10 min. The microwave is used for rapid heating the poultry carcass in the present invention, which can penetrate an object to be heated generally up to several centimeters to ten centimeters, and can heat the object from the inside to the outside thereof regardless of what's the shape of each part of the object. The traditional heating method has slow heating speed and uneven heating results because of transfering heat from outside to inside. The microwave heating method is rapid, has short heating time, and can maximum retain the original quality and nutrients during enzyme inactivation and sterilization.
In one of the embodiments, in the step three, the air-cooling specifically includes: placing the poultry carcass obtained in the step two into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C. Because the microwave penetrates a limited depth of an object to be heated, the microwave absorption rate of water, fat, protein, etc. is also different, the thickness of each part of 6 the object to be heated is different, and the microwave distribution in the entire box is not completely uniform, so that the surface of the object to be heated may occur water loss and appear relatively dry wrinkles, which will affect the taste. Therefore, the present invention adopts low-temperature steam for heat preservation treatment after microwave rapid heating, which can not only realize enzyme inactivation and sterilization, but also alleviate the dry wrinkles phenomenon on the surface of the poultry carcass caused by microwave heating, and further optimize the taste and quality of the poultry meat.
The present invention also provides poultry meat products obtained by the processing method of chilled poultry meat for improving meat quality.
Embodiment 1
A processing method of chilled poultry meat for improving meat quality includes the following steps: 1) slaughtering, removing feathers, and removing viscera: slaughtering a chicken after quarantine, removing feathers by soaking with warm water for a certain time, and drawing for removing viscera of the chicken; 2) dismembering: cutting the breast of the chicken along the direction of the chicken's sternum, and spreading the chicken into a flat shape; 3) rinsing with electrolyzed water: performing rapid-rinsing of the chicken with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the chicken carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to 45°C, wherein a microwave power is 150 KW, a treatment capacity is 1200 KG, and treatment time of single chicken carcass is 8 min; 5) heat preservation with low-temperature steam tunnel: placing the chicken carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 20 min; 6) air-cooling: placing the chicken carcass treated by the step 5) into a 5°C cold air chamber, and cooling for 10 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 7
4°C.
Embodiment 2
A processing method of chilled poultry meat for improving meat quality includes the following steps: |) slaughtering, removing feathers, and removing viscera: slaughtering a duck after quarantine, removing feathers by soaking with warm water for a certain time, and drawing for removing viscera of the duck; 2) dismembering: cutting the breast of the duck along the direction of the duck's sternum, and spreading the duck into a flat shape; 3) rinsing with electrolyzed water: performing rapid-rinsing of the duck with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the duck carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to S0°C, wherein a microwave power is 150 KW, a treatment capacity is 1500 KG, and treatment time is 10 min; 5) heat preservation with low-temperature steam tunnel: placing the duck carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 30 min; 6) air-cooling: placing the duck carcass treated by the step 5) into a 5°C cold air chamber, and cooling for 10 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 4°C.
Comparative Example
A processing method of chilled poultry meat includes slaughtering a chicken after quarantine, removing feathers by soaking with warm water for a certain time, drawing for removing viscera of the chicken, rinsing, per-cooling, performing spray-cleaning, performing air-draining, performing grade-packaging, and storing at 0-4°C.
Determination the shear force and texture characteristic values of the chilled poultry meat processed by the processing method of Embodiment 1 and Comparative 8 example, respectively, and the determination result is shown as Table 1
Table 1 the determination result of the shear force and texture characteristic values
Comparativ e example (cold 325413" |0.7540.12% | 547409° | 0.6440.07° | 6.82+0.51° storage for days)
Embodime nt 1 (cold 421+08° 0.82+0.16" 5062406" 0.9540.06" 8.42+0.41° storage for 5 days)
Note: different lower-case letters in the same column indicate significant differences 5 (Pisless than 0.05)
It can be seen from the above table that the chilled poultry meat of Embodiment 1 is significantly different from that of the Comparative Example in terms of chewiness, hardness, elasticity, and shear force. The processing method of the present invention can effectively improve the quality of the chilled poultry meat, the obtained chilled chicken meat is close to fresh chicken meat in terms of tenderness, chewiness and taste, and is very suitable for Chinese cooking method, such as braising, stewing or boiling.
Fig. 1 and Fig. 2 shows variation curve diagrams of the boiling loss rate and the weight loss rate of the chilled chicken meat of Embodiment 1 and the chilled chicken meat of Comparative Example, respectively. It can be seen from Fig. 1 and Fig. 2 that the present invention overcomes the disadvantage that the chilled poultry meat is easy to produce water during a frying and stewing process, effectively reduces the boiling loss rate, and the obtained chilled poultry meat has good dishes in appearance, is 9 chewy, and low water loss during storage.
Fig. 3 shows a variation curve of total bacteria count of the chilled duck meat of
Embodiment 2 and the chilled chicken meat of Comparative Example during storage, respectively. It can be seen from Fig. 3 that the total bacteria count of the chilled duck meat of Embodiment 2 is 2.52 log CFU/g, the total bacteria count of the chilled chicken meat of Comparative Example is 3.31 log CFU/g, and both are first-class meat. The total bacteria count of the chilled duck meat of Embodiment 2 1s significantly lower than that of the chilled chicken meat of Comparative Example (P is less than 0.05). The deterioration of meat during storage is mainly due to the growth and reproduction of microorganisms and enzymes that are still active at low temperatures, wherein the microorganisms are a main reason. The total bacteria count of the chilled chicken meat of Comparative Example and the chilled duck meat of
Embodiment 2 show an upward trend during storage at 4°C. On 0 day, the total bacteria count of chilled chicken meat of Comparative Example is 3.31 log CFU/g, the total bacteria count of the chilled duck meat of Embodiment 2 is 2.52 log CFU/g, and both are first-class meats. The total bacteria count of the chilled duck meat of
Embodiment 2 is significantly lower than that of the chilled chicken meat of
Comparative Example (P is less than 0.05), which shows that the processing method of the present invention can effectively reduce the total bacteria count. The total bacteria count of the chilled chicken meat of Comparative Example is 5.75 log CFU/g on the fifth day, and is 6.66 log CFU/g on the seventh day, which show that the chilled chicken meat on the fifth day is already close to spoiled meat and the chilled chicken meat on the seventh day is spoiled meat. The increase of the total bacteria count of the chilled duck meat of Embodiment 2 is relatively gentle, and the total bacteria count is always significantly lower than that of the chilled chicken meat of Comparative
Example (P is less than 0.05). The total bacteria count of the chilled duck meat of
Embodiment 2 is 5.79 log CFU/g on the 15th day, and is 6.26 log CFU/g on the 17th day, which show that the chilled duck meat on the 15th day is already close to spoiled meat. It can be seen that the processing method of the present invention can effectively prolong the shelf life of the chilled duck meat, and prolong 3 times longer 10 than the processing method of the Comparative Example.
Fig. 4 shows variation curve diagram of TVB-N of the chilled chicken meat of
Embodiment 1 and Comparative Example during a 4°C storage process. It can be seen from Fig. 4 that the processing method of the present invention can effectively delay the decomposition of chicken protein during storage and prolong the shelf life of the chilled chicken meat.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments and can be applied in various fields suitable for the present invention.
For an ordinary skilled person in the field, other changes may be easily achieved.
Therefore, without departing the general concept defined by the claims and their equivalents, the present invention is not limited to particular details and embodiments shown and described herein. 11

Claims (7)

CONCLUSIESCONCLUSIONS 1. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit, omvattende de volgende stappen: - stap één: het slachten van pluimvee, het reinigen van een pluimveekarkas, en het uitvoeren van snelle microgolfverhitting van het pluimveekarkas zodat de temperatuur van het middengedeelte daarvan 45 tot 55 °C bereikt; - stap twee: het plaatsen van het pluimveekarkas verkregen in stap één in een omgeving met lage-temperatuur-stoom van 60 °C, en het uitvoeren van een behandeling van warmtebehoud gedurende 20 tot 30 minuten; - stap drie: het uitvoeren van luchtkoeling van het pluimveekarkas verkregen in stap twee zodat de temperatuur van het middengedeelte daarvan 15 °C bereikt, en het uitvoeren van een verpakking in kwaliteiten.A processing method of chilled poultry meat for improving meat quality, comprising the following steps: step one: slaughtering poultry, cleaning a poultry carcass, and conducting rapid microwave heating of the poultry carcass so that the temperature of the middle part thereof is 45 to reached 55 °C; - step two: placing the poultry carcass obtained in step one in a low temperature steam environment of 60°C, and carrying out a heat preservation treatment for 20 to 30 minutes; - step three: carrying out air cooling of the poultry carcass obtained in step two so that the temperature of its central part reaches 15 °C, and carrying out packaging in grades. 2. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens conclusie 1, verder omvattende: het uiteenvallen van het geslachte pluimvee.The chilled poultry meat processing method for improving meat quality according to claim 1, further comprising: disintegrating the slaughtered poultry. 3. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens conclusie 1 of 2, met het kenmerk, dat in stap één, het reinigen specifiek omvat: het uitvoeren van een snelle spoeling van de binnen- en buitenzijde van het pluimveekarkas met zuur geëlektrolyseerd water om bloed en andere onzuiverheden te verwijderen.Processing method of chilled poultry meat for improving meat quality according to claim 1 or 2, characterized in that in step one, the cleaning specifically comprises: carrying out a quick rinse of the inside and outside of the poultry carcass with electrolyzed acid water to remove blood and other impurities. 4. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens conclusie 1, 2 of 3, met het kenmerk, dat in stap één, de snelle microgolfverhitting specifiek omvat: het plaatsen van het pluimveekarkas in een meertrapstunnel-microgolfverhitter voor snelle verhitting, waarbij een microgolfvermogen 150 KW tot 180 KW is, een behandelingscapaciteit 1200 KG tot 1600 KG/u is, en een behandelingstijd 8 tot 10 minuten is.The chilled poultry meat processing method for improving meat quality according to claim 1, 2 or 3, characterized in that in step one, the microwave rapid heating specifically comprises: placing the poultry carcass in a multi-stage tunnel microwave heater for rapid heating, wherein a microwave power is 150 KW to 180 KW, a treatment capacity is 1200 KG to 1600 KG/h, and a treatment time is 8 to 10 minutes. 5. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens conclusie 1, 2, 3 of 4, met het kenmerk, dat in stap drie, de luchtkoeling specifiek omvat: het plaatsen van het pluimveekarkas verkregen in stap 12 twee in een koude-luchtkamer van 5 tot 10 °C, en het koelen gedurende 10 tot 30 minuten zodat de temperatuur van het middengedeelte daarvan 15 °C bereikt.The chilled poultry meat processing method for improving meat quality according to claim 1, 2, 3 or 4, characterized in that in step three, the air cooling specifically comprises: placing the poultry carcass obtained in step 12 two in a cold air chamber from 5 to 10 °C, and cooling for 10 to 30 minutes so that the temperature of the middle part thereof reaches 15 °C. 6. Verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens een der voorgaande conclusies, met het kenmerk, dat de verwerkingswerkwijze de volgende stappen omvat: I) het slachten, het verwijderen van haren of veren en het verwijderen van ingewanden: het slachten van pluimvee na quarantaine, het verwijderen van haren of veren door een bepaalde tijd in warm water te weken, en het openen van het pluimvee om de ingewanden ervan te verwijderen; II) het uiteenvallen: het uitvoeren van een of meer bewerkingen van het openen van de borst, het verwijderen van de kop en het verwijderen van klauwen volgens de vereisten van vleesproducten van pluimvee; IIT) het spoelen met geëlektrolyseerd water: het uitvoeren van een snelle spoeling van het pluimveekarkas met zuur geëlektrolyseerd water om bloed en andere onzuiverheden te verwijderen; IV) het meertrapstunnel-microgolfverhitten: het uitvoeren van snelle microgolfverhitting van het pluimveekarkas verkregen in stap 3) met een meertrapstunnel-microgolfverhitter zodat de temperatuur van het middengedeelte daarvan 45 tot 55 °C bereikt; V) het warmtebehoud met een lage-temperatuur-stoomtunnel: het plaatsen van het pluimveekarkas behandeld in stap 4) in een lage-temperatuur-stoomtunnel van 60 °C, en het uitvoeren van een behandeling van warmtebehoud gedurende 20 tot 30 minuten; VI) het luchtkoelen: het plaatsen van het pluimveekarkas behandeld in stap 5) in een koude-luchtkamer van 5 tot 10 °C, en het koelen gedurende 10 tot 30 minuten zodat de temperatuur van het middengedeelte daarvan 15 °C bereikt; VII) het verpakken en het bewaren: het verpakken in kwaliteiten met dozen, en het bewaren bij 0 tot 4 °C.Processing method of chilled poultry meat for improving meat quality according to any one of the preceding claims, characterized in that the processing method comprises the following steps: I) slaughtering, removing hair or feathers and removing entrails: slaughtering poultry after quarantine, removing hair or feathers by soaking in hot water for a certain period of time, and opening the poultry to remove the entrails; II) dismemberment: performing one or more operations of opening the breast, removing the head and removing the claws according to the requirements of poultry meat products; IIT) rinsing with electrolyzed water: performing a rapid rinsing of the poultry carcass with acid electrolyzed water to remove blood and other impurities; IV) multi-stage tunnel microwave heating: conducting rapid microwave heating of the poultry carcass obtained in step 3) with a multi-stage tunnel microwave heater so that the temperature of the center portion thereof reaches 45 to 55°C; V) the low-temperature steam tunnel heat preservation: placing the poultry carcass treated in step 4) in a 60°C low-temperature steam tunnel, and conducting a heat preservation treatment for 20 to 30 minutes; VI) air cooling: placing the poultry carcass treated in step 5) in a cold air chamber of 5 to 10°C, and cooling for 10 to 30 minutes so that the temperature of the middle part thereof reaches 15°C; VII) packaging and storage: packing in grades with boxes, and storage at 0 to 4 °C. 7. Gekoeld pluimveevleesproduct bereid door de verwerkingswerkwijze van gekoeld pluimveevlees voor het verbeteren van vleeskwaliteit volgens een der 13 conclusies 1 tot 6. 14A refrigerated poultry meat product prepared by the refrigerated poultry meat processing method for improving meat quality according to any one of claims 1 to 6.
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