4161

MEAT PROCESSING:RAPID REFRIGERATION, BONING IMMEDIATELY AFTER SLAUGHTER, QUICK

C ^ d o , „ n.+ 0 Car. " Dlaz' Fm Gutierrez; R. Rodriguez e t a l.

rCBsa> Madrid (Spain)

FREEZING AND QUICK

(t atlJdyir|g* ' « J u l i e s ^ in d u s tr ia l v ia b i l i t y o f the e le c tr ic stim u la tion , quick c h ill in g , hot deboning quick

ntegrated in re la tio n to the "Final destination oF the meat (Fresh carcasses and primal ®9Bd so il 4 nr. =nrl rf'___ J______ i.._j_■ _ » . . .

dec

v > r ics$5?paCl̂ 9Bd s e llin g , and meat products in d u s tr ia l transform ation).ig tre"^836 produced by e le c tr ic a l stim ula tion and prerigo r period reduction allows irv> i>a^n,ent , avoiding cold shortening.

a more enert\^ltlng fQr'.‘lie,/ sl«Uqht r the Dptimal Chilling parameters fitted to the enormous heterogeneity of the cattle in ¡Ht^^ning house-

^ u c t lQf the stimulated carcasses provides a rac iona liza tion o f fresh meat treatment lines withy W ,5s studi ° n durin9 conservation period. Also p o s s ib ility o f m icrobial contamination due to th is - 'tv cne -‘■«a.

\ Ve6 Dp°b lems nf ,th9win i0ng term CDnservation o f meat by freezing is the thawing, and so a vacuum and/or

S thawing is being studied.

shown in graphic nB 1 iistion

use high voltage (5Q0 V) and low voltage (5 v) stim ula tion a lte rn a tiv e ly . The low vol Q carried out inmediately a fte r bleeding. The high voltage stim ula tion is carried out

J'l 6quiPme thB Slaughter l in e s - immediately before conduction to c h ill in g room. The low voltageBnt is a MIT AB from Simrishamn G ju te ri. The high voltage stim ula tion equipment is a -\ . Sia

is u ® ofs®d 5s 6 carcass is e le c tr ic a lly stimulated w ith the high voltage equipment (HVE) and the -

control.

GRAPHIC n° 1: OPERATION PLAN

^ V stimulated Wd° le carcass.

Experimental Conservation Carcasses-r* quick c h ill in g room s e llin g .

^ ---------- *room. i

ia t 2 flC

^0rt stimulatedside.

^°D V stimulated side.

Debonning

HotDebonning

Vacuum 10,15,20,30packaging 40,45 dayso f primal conservationcuts

s y h litageStJ-"iulation Quick c h ill in g Carcasses

s a ilin g

9pick Quartering

f i l i n g

Carcasses

Ana lytic , organole p t ic and microb io log ica l determinations. Weight losses. Tempera tu. res.

Cold a ir freezing

Vacuum and/or microwaves quick or normal ( 6®C) thawing.

sailing

Primal cuts selling

162

Quick c h ill in g

The experimental c h ill in g room features are:- Dimensions: length 3'60 m.j width 3 m.; heigth 3'60 m.- Minimum temperature obtainable: -30fiC.- A ir ve loc ity regu la tion: 0/1 m/seg.- Relative humidity contro l.- C h illin g capacity: — Beef: 9 whole carcasses.

- Lamb: 90 carcasses.— Pork: 15 carcasses.

- Liquid N2 in je c tio n p o s s ib il ity- Inner automatic weigher to measure weight losses (WL)In th is chamber next parameters are measured: A ir ve loc ity and humidity; Temperatures evolution a* “ ren t depths in the carcasses; pH evolution o f the carcasses; Weight loss during c h ill in g process.

Hot deboning— — — — — — gflUThe carcasses destinated to hot deboning (HD) are d iffe re n tly treated: a fte r stim u la tion , the side3 e¿ the deboning room, staying previously fo r 2 hours in a 2fiC c h ill in g room. Afterwards, deboning i® C& out under s t r ic t hygienic conditions (face masked and gloved workers, s te rilyzad implements) and gfmal cuts are vacuum packaged in f i lm . The unstimulated contro l sides are tra d it io n a lly deboned (b® not been quick c h ille d ) . te( -The vacuum packaged primal cuts are kept in a 0®C c h ill in g room fo r 45 days, determinating pH, laC^ e ATP, exudación, m icrobial contamination le ve l, organoleptic characte ris tics and shear force test; pies fo r the determinations are taken from the"Longissimus dors i" muscle the 10th, 15th, 20th, 3° thl 45th days.

Thawing---- - *- forIn th is part o f the research programme, the pieces o f meat are frozen. The frozen pieces are kePH1 Mi6**' 2, 3 months in a conservation room. Afterwards, the pieces are thawed in three d iffe re n t ways- SJ waves; b) Quick vacuum thawing; c) 6 ®C c h ill in g room.The thawed meat tenderness is measured with a panel and Wamer-Blatzer equipment. gSP6’’F if ty systematic teste have been carried out to fin d the operation conditions o f the process in rimental vacuum and steam dumber. The teste are effectuated in order to reach temperature—pressd ^ dity-temperature gradation equilib rium . This equilibrium is necessary fo r the steam condensati°n ̂ ^e

meat surface, because the condensation la te n t heat w i l l generate a pos itive temperature gradati°n̂ ^ ' meat, avoiding also the su p e rfic ia l evaporation. So, the provoked temperature gradation in the fS'high enough to obtain a quicker thawing ve loc ity than the generated a t 6®C and atmospheric pP®s ducing WL ne ither s tructure nor colour changes.

ANALYTICAL METHODSEnzymatic methods are used fo r the ana ly tica l determinations o f lac ta te , ATP and glucose evold t i ° n ‘

Th®t»*«...w u iwisw» u , ^ wiwmsu I wins u i v x u u j . U O V U im iM U l-lU IIU UI vw , r i l l IU y i u u u u w --- -

samples are prepared w ith u ltra freez ing technic using liq u id Nj fo r freezing the small meat Pie ^ ra ting in a 2000 rpm m ill and s if t in g . The sample is taken from the resu ltan t dust. The sampl® te in izad w ith HCIO4 (3% V /v). I t is neutralized w ith K-pCCg. The precip ita ted is sepparated by

panel.The organoleptic char00^ri®and the ex trac t is the o b je tic o f enzymatic analysis.

Tenderness is measured by the Warner - Blatzep Method and with are stimated w ith a panel.The m icrobio logical counts carried out are: to ta l o f v iable microorganisms w ith Plate Count to- _gg- bacterium and E. c o li w ith Desoxycolate Lactose Agar, staphilococcus w ith Baird Parker, psicT°P Medium King and PCA, incubating a t th e ir optimal temperature o f growth.

Agar. c ^

w\ ^ ~ ^ ~ E £g(XlSSTnM

\ l 9ramrae la s ts 1 year minimum and now is in developing stage. The resu lts obtained u n t i l now ̂n«N. ^ and h0i ___u_,__ . ̂ l „ .. _

' ' • ^ ^ a a a u o n

163

Q . _ ------ ----» w — uu toil icu UIIUL1 IIUWtschni elon9 to the f i r s t steps o f the research. Due to the simultaneous accommodation o f se-

1CS’ the f in a l and optimizated resu lts w i l l be obtained in the second and d e fin it iv e stage.

Sdvante9®s o f the e le c tr ic a l s tim ula tion are:

9llows B irnula tio n produces a quicker pH f a l l (graphic nfi 2) Tir.. a more ........................... .. ‘

■set

Ha not■ C « .h R^nai'll,%

UmB 0re energlc duick c h ill in g treatment, avoiding cold shortening and reducing c h ill in g room -it ‘

®sible w ithout previous e le c tr ic a l stim ula tion because o f the toughness o f the f in a l meat. 18 shorted.

ctli l l in o U:Lati0n consumes the animal energy reserves, which in normal s itua tion would be libera ted ' ^ biolog i0 9 room> with the consequently energy saving.

Quality is not affected.She9r f 1S improved. I t has been tested with a panel and the Warner- B latzer equipment, Which -

WflUe the ° rce in pounds: the medium shear force value in 16 e le c tr ic a lly stimulated carcasses is s t im Same parameters in 16 non stimulated carcasses is 18'44.

1 \ to m t i ° n 10 porcine and ouine is bains developed. In beef c a tt le low voltage equipment (LVE)1J l l v n l -hnCTO D m n m O m +■ f LJV / C 1 i n n I^ tg ^ ii ih g voltage equipment (HVE) because:

L̂vs is ^°0rn, entrance pH is lower with the LVE, due to the e a r lie r app lica tion in the slaughter - PPlied inmediately a fte r bleeding while HVS is applied in the la s t pa rt o f the slaughters5?>

^ *s more eaaln9D,t)Vides aai l y handled and i t i s n 't necessary the special safety f i t t in g o f the HVE. f%hd°Sah' t ^ additi ° na l bleeding o f about 800-1000 g rs .o f blood per carcass. This add itiona l blee—

0ea> Ccur With HVS. This bleeding provides a be tte r meat colour, adapted to the consumer pre-

featuQqS SUrf9c rSS ° f * * * carcasses are ^Proved by an in i t i a l "cooling shock" (-15^0 / 10®C) u n t i l

n ®hd 2 8 p ':eniperature is 0SC. Then, and t i l l the end, the c h ill in g room temperature is keptV

u Srid 2 5 c . ---- u_l-" "'="i i-j-j-i u m enu, uib cniiiing room Temperature is Kept —itjQn* is Qb ln ord0r to gBt an inner muscle temperature o f 7*C. The re la tiv e humidity inside the

^ . "208p, 0ut 90% a l l along the process. Experiences have denoted tha t the lowest temperature — ' thn _________......................................... . . .

̂̂ Q

164

MICROBIOLOGICAL CONTROLIn the quick c h ill in g process the m icrobio logical growth is s ig n if ie s tdvely lowerthan w ith t r a d i t i o n ® 1 treatment, due to the quicker pH f a l l

REFERENCES

- Influence o f e le c tr ic a l s tim ula tion on certa in cha racte ris tics o f heavy - weight beef carcasses. J. W. SaveliVol. 44 (1.979) Journal o f Food Science

- E le c tr ic a l stim ula tion o f mature cow carcasses F. K. McKeithJournal o f Animal Science Vol. 50

~ E ffe c t o f post-mortem e le c tr ic a l stim ula tion on bovine myoglobin and i t s derivates.B.H. TangVol. 45 (1.979) Journal Of Food Science.

- E ffec t of low voltage stim ula tion o f beef carcasses on muscle tenderness and pH.P.E. BoutonVol. 43 Journal o f Food Science (1.978)

- E le c tr ic a l Stim ulation and lamb tendernessB. B. Chrysta llN.Z. Journal o f A g ricu ltu ra l Research

- Carcass e le c tr ic a l stim ula tion to prevent cold — shortening toughness in beef.C. C. DaveyN. Z. Journal o f A g ricu ltu ra l Research

- The tenderising e ffe c t o f e le c tr ic a l stim ula tion o f beef carcasses.A.R. George, J .R ..BendallMeat Science 0309 - 1740/80/0004 - 0051

- E le c tr ic a l Stim ulation and Postmortem C h illin g E ffects on Pork QualityD. D. Crenwelge, R.N. T e rre ll, T.R. Dutson, G.C. Smith and Z.L. Carpenter

- Hot Deboning Beef With and Without E le c tr ic a l Stimulation A.A. Taylor, B.G. Shaw and D.B. MacDougall

- E le c tr ic a l S tim ulation and Hot Boning o f Beef Carcasses Associated w ith C h illin g o r Freezing«O. 0. Corte, G. Cia, V. P icch i, M.L.S.C. Procknor and I . Delazzari.

- Bacteria Associated with E le c tr ic a lly Stimulated and Hot Boned Meat A. W. Kotula

- The B acterio log ica l Quality o f Meat From E le c tr ic a lly Stimulated Carcasses.M. Raccach and R.L. Henrickson

- E le c tr ic a l Stim ulation and Posmortem C h illin g E ffects on Pork Quality D.D. Crenwelge, R.N. T e rre ll, T.R. Dutson, G.C. Smith and Z.L. Carpenter.

- In te re t de L ' app lication d'un courant e lectrlque a lte m a t if de haut voltageR. Rosset e t N. Roussel - Ciquard RTVA ns 155. 1.980

- P redicting thawing time o f frozen beef fore and hindquartersS. J. James and P.G. Creed.

Vol. 3, 1.980. Revue In te rnationa le du Froid