减菌技术在肉牛屠宰分割中的研究与应用

Research and application of bacteria-reducing technology in slaughter and segmentation of beef

以肉牛屠宰分割生产线的牛胴体表面和成熟后的脖肉为材料,通过淋浴器自动冲淋高效复合二氧化氯、1%浓度的乳酸、2%浓度的乳酸、2.5%浓度的乳酸、100mg/kg二氧化氯冲淋和2.5%乳酸先后喷淋,排酸24h后测试胴体表面及胴体成熟后脖肉微生物数量。结果表明:100mg/kg二氧化氯冲淋和2.5%乳酸先后喷淋对胴体表面及成熟后的脖肉有极显著的减菌效果(p<0.01),说明二者结合,减菌效果最佳。

Beef carcass surface and cooked neck meat were taken as materials. They were drenched automatically with high efficient hybrid chlorinedioxide, 1%, 2% and 2.5% lactic acid or 100mg/kg chlorinedioxide and 2.5% lactic acid. Microbial quantity of beef carcass surface and cooked neck meat were determined after 24 hours acid discharging. The result showed that drenching with 100mg/kg chlorin- edioxide and 2.5% lactic acid could significantly reduce the bacteria of them （ p 〈0.01 ）. Chlorinediox- ide and lactic acid a combination of both could have a best bacteria - reducing effect.