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食品与发酵工业  2011, Vol. 37 Issue (10): 209-213    DOI: 10.13995/j.cnki.11-1802/ts.2011.10.035
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肉牛屠宰工序微生物污染状况分析和喷淋减菌技术
张佳,徐艳,霍晓伟,罗欣
Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass
Zhang Jia, Xu Yan, Huo Xiao-wei, Luo Xin
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摘要 以减少冷却后牛胴体表面的微生物数量为目标,在企业实际生产条件下,以菌落总数为指标分析屠宰过程中各工序胴体表面的微生物变化状况,探讨不同喷淋方式的减菌效果。结果表明,屠宰工序中初始剥皮操作对胴体造成的污染最严重,其次为去脏工序。高压清水清洗对全胴体的减菌量为0.62(log10CFU/cm2);2%的乳酸喷淋对胸口部位菌落总数的减少量为1.06(log10CFU/cm2)。采用2%的乳酸喷淋可以有效减少肉牛屠宰过程中的胴体污染。
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张佳
徐艳
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罗欣
关键词:  牛胴体  屠宰工序  喷淋菌落总数    
Abstract: For the purpose of reducing the microbiological counts in chilled beef carcasses,in the commercial conditions,the microbiological conditions of slaughtered process was surveyed,and the effects of different kinds of spraying was studied.Results indicated that the operation of dehiding was deleted the most contamination to the beef carcasses in the slaughtered process,the second was the operation of evisceration.The reduction of microbiological counts in beef carcasses when sprayed with water was 0.62(log10CFU/cm2),while spraying with 2% lactic acid reduced numbers of bacteria on brisket was 1.06(log10CFU/cm2).And spraying with 2% lactic acid during slaughter is an effective decontamination method for beef slaughtering.
Key words:  beef carcasses    slaughtered process    spraying    microbiological counts
               出版日期:  2011-10-25      发布日期:  2011-10-25      期的出版日期:  2011-10-25
引用本文:    
张佳,徐艳,霍晓伟,等. 肉牛屠宰工序微生物污染状况分析和喷淋减菌技术[J]. 食品与发酵工业, 2011, 37(10): 209-213.
Zhang Jia,Xu Yan,Huo Xiao-wei,et al. Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass[J]. Food and Fermentation Industries, 2011, 37(10): 209-213.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2011.10.035  或          http://sf1970.cnif.cn/CN/Y2011/V37/I10/209
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