预冷工艺、包装形式和化学处理对冷却肉出水率的影响

Effect of Pre-cooling,Packaging and Chemical Treatment on Water Loss of Chilled Meat

影响冷却肉出水率的诸多因素中,预冷工艺、包装形式最为显著.采用了不同的预冷工艺、包装形式、化学处理方式对冷却肉出水率进行研究,结果表明:0～2℃使冷却肉充分预冷可降低冷却肉出水率,缩短预冷时间和增加胴体间距可降低出水率;真空包装可以有效降低冷却肉的出水率;化学处理可以显著地降低冷却肉出水率.

Precooling process and packaging format were thought as the key factors to influence chilled meat water loss. Different precooling processes, packaging formats and chemical treatment methods were used to study chilled meat water loss rate. The result showed that keeping at 0 -2℃ forfully precooling, cuting short precooling time and increasing the gap of carcass, using the vacuum packaging and chemical treatment could reduce water loss rate of the chilled meat obviously.