【摘要】 对冰鲜牛肉的冷却加工方式进行试验,考察冷却温度对牛肉胴体的影响。结果表明,快速预冷可以降低胴体表面水分蒸发速率16.5%;在快冷2 h,排酸间冷却30 h后,胴体深层温度≤9℃,p H值降低至5.6以内,颜色没有较大变化,胴体菌落总数控制在100 CFU/cm2以内。更多还原

【Abstract】 In order to know the influence of the cooling temperature on chilled beef,ways of cooling processing are carried on the experiments. Results show that fast precooling treatment can reduce the body surface evaporation rate of 16.5%. After fast precooling for 2 hours,then cooling for 30 hours in acid discharge room,body temperature is 9 ℃ or less,and the p H value is less than 5.6,the color has no big change. Aerobic bacterial count is controlled in 100 CFU/cm~2.更多还原