Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries

Effects of Bacteriostats on Bacteria on the Surface of Pig Carcass

Author LuJie
Tutor ChenZuo
School Yunnan Agricultural University
Course Of Food Science
Keywords Cooling Swine Carcass Bacteriostatic agent Microorganism
CLC TS251
Type Master's thesis
Year 2009
Downloads 28
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Chilled meat of the short shelf life limit its great efforts to develop one of the key factors, the main factors affecting the shelf life of chilled meat microbial contamination to take a certain antibacterial measures to reduce the carcass surface microbial contamination during slaughter can extend the shelf life of chilled meat. This study is part of Kunming SME Technology Innovation Fund \processing, carried out sodium lactate (Sodium Lactate, NaL), nisin (Nisin), lactoferrin (Lactoferrin, LF) three antibacterial agents alone or in combination with pig carcass surface microbial inhibitory effect, expectations for the extension the shelf life of chilled meat, improve the quality of chilled meat safety to provide a reliable theoretical basis. The content and the results are as follows: 1, the status of the investigation of microbial contamination of the slaughter production depilation cleaning, gutted and split in half to clean the hands of the workers in the three process, tool and pig carcass surface microbial sampling survey. The survey results show that the slaughter of the operator's hand and tool on the total number of colonies and coliform counts were 4.22 logCFU/cm2 to 3.06 logMPN/cm2; the pig carcass surface of the total number of colonies and coliform gutted up to The respectively of 4.86 logCFU/cm2 3.64 logMPN/cm2, heavy pollution, visceral rupture degutting. 2, three antibacterial agents pig carcass surface microbial reduction bacteria with different concentrations of sodium lactate (NaL) Nisin (Nisin) and lactoferrin (LF) (0 to 4 ° C. After cooling, 24h) pig carcass surface spray treatment, the results showed that: different concentrations of antibacterial agents handling microorganisms on the surface of the pig carcass was inhibited compared with the control group, 2% sodium lactate solution to reduce the total number of colonies and coliform In from 0.24 logCFU/cm2 and 0.84 logMPN/cm2, the difference is extremely significant (p lt; 0.01); 0.1% Nisin solution to reducing the total number of colonies 1.03 logCFU/cm2 bacteria reduction effect was significantly (p lt; 0.01), however, only only when the concentration of 0.3% of the coliform significant inhibition (p lt; 0.05); 1.6mg/mLfor lactoferrin solution was significantly inhibited (p lt; 0.05) the total number of colonies on the carcass surface on coliform inhibition was significantly (p lt; 0.01). Actual production, taking into account the production costs, to reduce the number of microorganisms on the surface carcass built carcass spray treatment with 2% sodium lactate solution. 3, composite antibacterial agents pig carcass surface microbial reduction bacteria L9 (34) orthogonal design, different concentrations of sodium lactate (NaL), nisin (Nisin) and lactoferrin protein (LF) composite Prescription cooling pig carcass spray treatment and detection of microbial indicators analysis, the the preferred optimal concentration ratio. The results show that: there is a certain level combination inhibition, the effect of the order of three bacteriostatic agent impact on the total number of colonies and coliform antibacterial effect LF gt; NaL gt; of Nisin; composite antibacterial agent concentration ratio of NaL 4%, Nisin 0.2%, LF 2.0mg/mL.

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