獸醫(yī)公共衛(wèi)生學(xué)課程chapter4the inspection process of meat

ChapterTheprocessingofmeatand ChangingmeatythephysicalandchemicalImprovingmeatyProlongmeatyconsumptionConvenientformeatypreservationandPreventfrommeaty Changethetemperature,moisture,osmoticpressureandotherbacteriostaticmeasuresinfoodtokillbacteriaortogrowlower。 lowtemperaturepreservation---（冷凍hightemperaturesterilizationpreservation---highosmoticpressurepreservation---curedmeatproduct（腌臘制品） Section zingofmeatandinspectionoffrozenSectionTheprocessingandinspectionofcuredmeatSectionTheprocessingandinspectionofmeat Section zingprocessofmeatandinspectionoffrozenmeat FundamentalprincipleoflowtemperaturepreservationReducethebacteriagrowthDecreasetheenzymeReducechemicalreactionStaythechangesofmeaty Moisture:Afterthemeatisfrozen,thewaterinthemeatischangedintoicecrystal(冰晶),bacteriapropagationisinhibited.Aswell,internalstructuresofbacteriaaredestroyed.Temperature:Whenitisdropfrom37℃to-20℃,thebacteriagrowthisinhibited.Nutrientcontent:Whenthemeatisfrozen,thenutrientcontentsarenotenoughforbacteria (1)InfluenceoflowtemperatureonThemostofspoilagebacteria( 菌)andpathogenicbacteria(致病菌)arefitformildtemperature,suchas20~40℃.Whenitisbelow10℃,bacteriagrowthspeedisverylow.Whenitisbelow0℃,bacteriacannotproteinand AandBtypeClostridiumbotulinum(肉毒梭菌)--Salmonellaandstaphylococcus---EtypeClostridiumbotulinum---Faecespollutionindexbacteria---2~ Psychrophilemicroorganism嗜冷微生物):iskindofexceedingmicroorganismlivinginthelowtemperatureenvironment.ItcanslowlypropagatebelowItcanpropagateat0-15ItcannotpropagateaboveMildew(霉菌)cangrowonthesurfaceoffrozenmeatandeggs （2）InfluenceoflowtemperatureonenzymevigorLowtemperaturecanrapidlyreducetheenzymeActivityoflipase（解脂酶）losebelow-20℃,thetemperatureoffrozenmeatmustbelessthan23℃.StoragetimeofmeatcontainedmuchfatrestfatMeatshouldbep atthetemperatureof-20℃（-18~-23℃）Legume(豆類)whichcontainmuchsaturatedfattyacid(飽和脂肪酸)shouldp atthetemperatureof-25℃～-30℃ Sanitationrequirementsonfrozenprocessingoffreshmeat(鮮肉冷凍加工衛(wèi)生要求Toattainthegoalofprolongtermofpreservationandtopreventfromphysicalandchemicalchange,thefreshmeatarefrozen,whichiscalledforfrozenprocessing.Accordingtothedifferenceoftemperatureandcoolingtime:meatychilling(冷卻)andmeaty Processingandsanitationofchilledmeat(冷鮮肉)Thechilling()meansthatmakethetemperatureoffreshmeatfallintofeasiblenon-icingtemperature：refrigeratory(冷庫temperatureshouldkeep-2beforefreshmeatwarehousing,thenkeep0Chillingtime:pork24h;mutton12Freshmeatwaskeptdistanceabout3-5 Preservationtime:1 Preservationtimeofchillingstoreroom(℃)time(d)-1.5--1.5--3--cured-1-meatwithout0 Processingandsanitationoffrozenmeat zingmeansthatmakethetemperatureofmeatdecreaseddownto zingpoint(冰凍點).Temperaturerequirement：theinternaltemperatureoffrozenmeat(凍肉)shoulddecreaseddownto-6℃. zingpointofmeatis-Thecriticaltemperature(臨界溫度)ofpreventedbacteriagrowthis-12℃,butactivityofenzymeshavenotbeeneffectivelyinhibited,sofrozenmeatshouldkeep-18℃ Twokindsof Two zingkeepfreshmeatatthetemperature0℃for24keepchillingmeatatthetemperature-23℃for24h,andtheinternaltemperatureofmeatkeep-15℃One zingAfter4h daircooling,keepfreshmeatatthetemperature-23℃for24h Frozenstorageof(肉的凍藏Thefrozenmeatwasstoredintorefrigeratory冷藏庫withbattlements垛Frozenstorageofmeat.KeepdistancewithwallandamongThetemperatureofrefrigeratoryshouldbebelow-18℃.Theinternaltemperatureofmeatshouldbebelow-15℃.Thefrozenmeatbyline-haul(長途 ),beforefrozenstorage,makesureinternaltemperatureofmeatisbelow-8℃,otherwisemakere-frozen. PreservationtimeoffrozenPreservationtime---12----Rabbit-23--Poultry ChangeoffrozenWhentemperatureofmeatfallsto-1.2℃,thewaterinmeatformicecrystal. zing:themoistureofmyocytefiltertoCTaroundmyocyteduetovarietyofosmoticpressure,whichformmoreandmorebiggericecrystalofCT.Thegippo肉汁loselargelyafterthawingandqualityofmeatdecline. zing(-23℃):keepmeatnutrient

:-17.8℃for2Cysticercus囊尾蚴)18for3 smagondii:-20℃for10Sarcocyst肉孢子蟲)20for3 Thawingofmeat肉的解凍 Slowthawingmethod(緩慢解凍Atthe0℃therelativehumidityof90-6-8℃70-AttheWhentheinternaltemperatureofmeatreached2-3℃,thethawprocessingcomplete,whichneed3-4days.Advantage:makefrozenmeatgetDisadvantage:thismethodneedfield,equipmentandtime.Meatwaspollutedbymicrobe. Rapidairthawingmethod20℃24horroomAdvantage:smallfield;simpleequipmentandshorttime.Disadvantage:weightandnutrientcontent Runningwatersoakingmethod(流水 microorganismpollution.Othermethods:vacuumthawingmethodandmicrowavethawingmethod,whichneedmanyequipmentsandenergy. TheinspectionoffrozenObservetheObservetheAnatomisegreatAnatomisegreatObservethebloodorandhemoglobin Theinspectionoffrozen(凍肉的獸醫(yī)衛(wèi)生檢驗Inceptingandinspectingoffreshmeatinproductiverefrigerator(生產(chǎn)性冷庫鮮肉的接收與檢驗 offreshmeatshould beinthefrozenThequalityoffreshmeatdirectlyaffectfrozenmeatquality. Checkingtemperature,humidityandsanitationofchillingandfrozenroom.Haveornotinspection shouldbeputinaseparated ceandlocked.Thebadbleedingmeatandthemeatneededbio-safetydisposalshouldbeputinaseparated ceandlocked,ThecarcassneededtrimmingisThemeatshouldkeep Theinspectionoffrozenmeatwhicharemovedoutorincepted(凍肉調(diào)出和接收時的檢驗Examiningtheleadsealing(鉛封)andwritingout whenthemeatismovedout.Whenthefrozenmeatarriveatturnoverrefrigerator(周轉(zhuǎn)性冷庫needtochecktheleadsealingand (檢 Examinethechillingmeatandfrozenmeat(withknockontest,-8℃)carefully. Findingoneoffollowingthings,themeatdonotbeputinthefrozenbase. temperatureisabove4℃.Theinternaltemperatureoffrozenmeatisabove-ContaminativeormoldymeatshouldbeWhenoneofabovethingshappens,themeatshouldbere-processandre-frozen.Meatspoilageshouldnotbe Theinspectionoffrozenmeatduringrefrigeration（冷凍肉凍藏時的檢驗ExamineusuallythefrozenPredominateoverthetemperatureandhumidityofthefrozenbase,-18℃±0.5℃.PredominateoverthesafetimelimitofthefrozenmeatMakesurethatthemeatwhichisnearthedoorbere AbnormalphenomenaanddisposalonfrozenmeatPastiness發(fā)粘-appearonchillingmeat,productbycoccus(球菌)andbacilus(桿菌)-washthemeatanddesiccatePeculiarsmell異味Havingsmelloffish,viscera,ammonia,Makeboilingtestthenmakesureifitcanbeeator Fatoxidation(脂肪氧化-Fatwasoxidatedwithsunshineandradiation,andchangetocanary(淡黃色),abnormalsmell.-Wipeoffthesurfaceifthefatoxidatedisonsurface.Thenmakeboilingtesttomakesureifitcanbeeatornot. Moldy發(fā)霉Formsmallwhitecolonyφ2-6mmbySporotrichiumcarnis(肉色分枝孢霉onthesurfaceofmeatandblackcolonyφ6-13mmbyCladosporiumherbarium（蠟葉芽枝霉）onthesurfaceofmeatandinthemeat.Whitecolony:cleanofftheBlackcolony:wipeoffthe Deep-seateddecay anaerobemicrobe:Bacillus(invadebyintestineandblooding)Themeatnearbybones骨骼)easyDryrot干枯Themeatisnot Irradiance（發(fā)光Themeatincoldstoragehavephosphorescence(磷光IfPhotobacteriumphosphoreum(發(fā)光桿菌)growthonthemeat,themeatisedible. 菌 PhotobacteriumphosphoreumisChangecolor（變色ColormatterwassecretedbyIfthemeathasnotspoilageandthemeatis Section2Theprocessingandinspectionofcuredmeatproduct(腌臘制品的加工衛(wèi)生與檢驗 TheprocessingsanitationofcuredmeatTheinspectionofcuredmeat Themeatcuringismadeofsaltandsaltpeter(硝石)andhavespecialcolorfragranceand a,Bacon（腌肉Sausage（香腸和灌腸 TheprocessingsanitationofcuredmeatTheprincipleofcuredmeatFreshFreshinhibitmicroorganismHighconcentrationchlorinehigh-pressuremeatand KeyfactorswhichdeterminetheosmoticTheconcentrationofsaltshouldThetemperatureshouldbe3- Thefunctionofsaltpeter(硝石inthe??Colorationfunction呈色作用 ThecolorationprincipleofcuredmeatDoxidizeDoxidize

還原

亞硝酸nitrousnitrous

Mbor

亞硝基血紅染??Bacteriostasis(制菌作用G+oxyphobebacteria(厭氧性G+菌)Closridiumbotulinum肉毒梭菌)—productingparalysisexotoxin(endotoxin)??Flavourdevelopmentfunction(呈味作用):specialaromaticodor （3）TheprocessingandsanitationofcuredmeatproductThecuredrawmaterialmustbeControlthetemperaturebetween0andTheworkersshouldkeepControlthequality tyof Nitrosamine亞硝胺)whichexistsfrequentlyincuredmeatproductisakindofcarcinogenanditcanceapremiumon(誘發(fā))continuouslycancerinspecialanimal.Thereasonis NH+HONO （二甲 亞硝 二甲基亞硝Thestalerthemeatare,themorethechanceofDMNAcompoundare. TheNitrosamine(亞硝胺)contentofcuredmeatproductisverylow（15~110ppb）anditisunderthecancerogenouscontent(致癌量)AppropriatepH還原gstrointestinal還原

硝酸 亞硝酸 亞硝 Usedamountofmeatcan mg/kg;nitrite（亞硝酸鹽）< FAOandWHOnitrate<0.5mg/kgbodyweight(intakingperday)nitrite<0.2mg/kgbodyweight(intakingper《Standardoffoodsanitation》 sodiumnitrate<20 Theinspectionofcuredmeat1Sensoryinspection（感官檢查Observe(看):fromthesurfacetotangentne(切面),wecanobservethecolorandrigidityofmeattojudgethequality.Skewer扦):detecttheflavorofdeeppartChop斬aid Theinspectionoftheverticalshuckoffthesurfaceandinspection

cracking,softofincontentColorandlustreinonfat ,cookingtestaboutodorandflavor10%Sensoryinspectionand1%detailedexamination (2)LaboratoryDeterminatingofnitritewithGriesscolorimetryConcentrationofnitrite(亞硝酸鹽色色度與濃度之間有定量關(guān)系，可以與已知量的亞硝酸鹽標(biāo)準(zhǔn)溶亞硝酸 重氮化作 偶氮化合

α Measurementofsilvertitrationmethod(銀滴定法Principlepotassium鉻酸 鉻酸potassiumsilverchromatesolubility> （3）SanitationassessmentofinspectionRawmaterialmustbeThebloatedmeatwhichcontainsdecaymicroorganism(微生物)mustbeusedforindustryControlthenitritecontent Themeatwhichbecontaminatedbyfly,maggot（蛆）,mouldorratwillbeusedforindustryonly.Oneoffollowinginstanceswhichthemeatyproductshouldbedealtwithproperlyandsaleinlimitedtime:Casing(腸衣isCasingisTherearegraymacula（灰白斑點）inthetangentneorfatliningeyellowpartly,butnotover15%. Section3TheprocessingandinspectionofmeatcanCanningfoodispackagedbysealedcontainerandsterilizedbyhightemperature.CanningfoodhasfollowingLongtermEasytransportation,convenienttoEdibleconveniently,retainthenutritive ThesanitationofcanintheCleanoutandantisepsisofcanbottlepre-Cleanoutandantisepsisofcanbottlepre-ThermalinsulationThermalinsulation37℃for7finished PreparinganddisposalofrawQualitydemandofcanraw-Comefromthehealthy--Allchargemixture(配料) accordwith Pre-treatmentoftherawmaterialbeforeGetridofthepollutedpartandnon-edible CleanoutanddisinfectionofcanClassifyingoftin

鍍錫鐵Metal

dopedironcanaluminium

涂料鐵鋁Nonmetal

glassretort

玻璃軟罐 ??Tincase?????:p?◆mb◆m?<Meatcanisakindoffoodwhichisrichofrtnand posesshid(ki)whensteri?izationandstorage withstn(??)andsstannics◆?fidest.S◆?phideeasi?ytasp?acechemica?reactionwithnandfosirons◆?fide(FeS, ??Dopedironcan（ beusedforcannedmeats??Aluminiumpot（鋁罐）gooddonoteasilytakes cestannicsulfidestripeandironbutstrengthrelatively ??glasscan(玻璃罐)：safety,stabilization,cleanness,wasusedwidely.??retortpouch(軟罐頭)composeofthreecomplexfilm（polyester聚酯薄膜、aluminumfoil鋁箔、polythene聚乙烯、polypropylene聚丙烯）.Havesafety,innocuity(無毒),easytransfer,lightetc.。 CleanoutanddisinfectionofcanThecancontainermustbesanitizeddrasticallywith0.1%NaOH.Thecancontainermustbeused pottingand??Potting（裝罐）semi-finishedgoodswhichispretreatedmustbepottedimmediaytoavoidreproductionofmicrobe. keep flange keepspacebetweentopofcanandliquidsurface:8-10mm. ??Inpouringbroth（澆湯）:increasingflavorandraisingsteriliazationeffect.??Pre-seal（預(yù)封 ??Exhaust（排氣①Preventaerobicbacteria（需氧菌from②Preventcancontainerfrom（變形③Preventcancontentfromoxidative（氧化變質(zhì) ??Sealingthecan: Sterilizationandcoolingof Thepurposeofsterilization：killbyfarthemajorityofbacteriaandinhibitthegrowthofbacteriaSterilizationmethods①Hightemperaturepasteurization(120℃(高溫滅菌法meat,fish,orsome②Lowtemperatureintervaltimeaftertimepasteurization(低溫（70-80℃）間隙多次滅菌)fruit TemperatureandtimeofSterilizationformulaofmeat15-60- Cooling：rapidMethods:coldwatershower(噴冷)orboshglasscan:coolingstepby ThermalinsulationtestingandThermalinsulationtesting:at37℃for5-7dayandnightInspection:makesurethatallthecanishighTympany(鼓音)：exhaustbad（排氣不好）orgasleak（漏氣）Waterleak漏汁：notwell Swell（膨聽Physicalswell():becauseofoverabundancecontent,causingheated-swell(受熱膨脹)orcoldswell(凍結(jié)膨脹).Chemicalswell(化學(xué)性膨聽)：producingfromacidiccan,responsebetweenorganicacidandtin，producemuchhydrogen. Theinspectionofcanned Observationcheck(罐筒外形檢查Labelpaper（商標(biāo)Expandation（膨脹Rust（繡斑Crackanddilapidation（裂縫和破損Clarity（玻璃罐罐身是否清潔透明Airbubble（玻璃罐內(nèi)有無氣泡 Thecleanedcanareimmergedintheboilingwater(m