屠宰过程中微生物污染与冷却肉品质的关系研究

Study on relationship between microbial contamination and chilled meat quality during slaughtering

研究了微生物污染的数量与各品质指标的变化关系,并对剥皮与烫毛两条生产线控制前后的初始微生物与各品质指标进行了对比研究。结果表明：冷却肉的品质变化与微生物的生长繁殖程度紧密相关,当微生物数量达到108cfu/g时,产品已经开始腐败;通过对冷却肉中的微生物数量与冷却肉中尸胺含量进行回归分析,得出回归方程为：微生物数量=5.145＋0.557×尸胺（R=0.959,R2=0.919,Adj.R2=0.879）;对是否采用控制措施的起始微生物数量及相关肉品质指标进行测定,采用控制措施显著地减少了初始微生物数量,使得冷却肉的保鲜期（0~4℃条件贮藏）延长3~4d。

The relationship between the amount of microbial contamination and the change of each quality index was studied. The initial microorganism and each quality index at the two production lines of skinning and scalding before and after controlling were compared and studied. The results showed that the quality change of chilled meat was closely related to the growth of microorganisms. When the number of microorganisms reached 10- 8 cfu / g,the product had already begun to corruption. Through regression analysis,the number of microorganisms and the cadaverine content of chilled meat were analyzed and the regression equation was obtained. The result showed that the number of microorganisms = 5. 145 ＋0. 557 × cadaverine（ R = 0. 959,R2 = 0. 919,Adj. R2 = 0. 879）. The initial number of microorganisms and related meat quality indexes were measured with or without controlling measures. Taking controlling measures could significantly reduce the initial number of microorganisms and prolonging the shelf life of chilled meat for 3- 4 days（ storage at 0 ~ 4℃）.