商榷冷却肉的“排酸”与“排毒”论

Discussion on the “acid discharge” and “toxin discharge” of chilled meat

冷却肉（冷鲜肉）是指严格执行兽医检疫制度,对屠宰后的畜胴体迅速进行冷却处理,经过了预冷＂产酸＂,使肉完成了＂成熟＂的过程,并使胴体温度（以后腿肉中心为测量点）在24h内降为0~4℃,并在后续加工、流通和销售过程中始终保持0~4℃范围内的生鲜肉。目前,一些生产加工企业和媒体把冷却肉加工过程的理化生化现象,统称为＂排酸＂,有的甚至与＂排毒＂并论,这是缺乏科学依据的概念。笔者认为,科学的理解既不是＂排酸＂,也不能＂排毒＂。而是＂产酸＂与＂抑菌、灭菌＂。

The chilled meat（cold fresh meat）was that veterinary quarantine system was strictly exe- cuted,livestock carcassesafter slaughter were rapidly treated with cooling, after precooling＂ acid produc- tion＂, the meat completed the ＂ mature＂ process, the temperature of the carcasses （ the center of hindquarters was the measure point）was decreased to 0 -4℃ within 24h,and the fresh meatalways was maintained within the range of 0 - 4℃ in the subsequent processing, circulation and sales process. At present, the physical and chemical phenomena in thechilled meat processing course were all called ＂acid discharge＂ bysome production and processing enterprises and the media, and even someone equated it with ＂toxin discharge＂. It only was a concept of lacking the scientific basis. The author believed that the reality of science was neither ＂acid discharge＂ nor toxin discharge but＂ acid production＂ and ＂hacteriostasis, sterilization＂.