Study On The Quality Of Beef In Slaughter Processing And Map In Xinjiang

The beef has absorbed more and more attention of people because of its nutrition, and this encouraged the development of the abatage of cattle. But the hygienic quality in slaughter processing and the quality during the storage period are the key factors to confine the development. How to ensure the quality of beef and to lengthen the storage period are the most important problem.The main content of this topic study the condition of production at first, make microbiological detection in slaughter processing, make the ICMSF Microorganisms in foods 2 Sampling for microbiological analysis:principles and specific applications as reference. And make the beef in different storage condition to study the change of the character. Different Modified Atmosphere Packaging was packed the beef, and studied the effect of MAP. The PCR was detected the Salmonella at last, and analysed the result at the same time, and all of this to provide the theory direct and science bases to ensure the quality and to extend the shelf life of beef.This topic studies the total numbers of colony, the coli group, the Salmonella, the freshness (TVB-N, pH), carnation. Use Adobe Photoshop CS2, ImageJ, SigmaPlot11.0, Excel and SPSS 17.0 to analysis the data. Make the GB/T 4789.2—2008, GB/T 4789.3—2008, ICMSF Microorganisms in foods 2 Sampling for microbiological analysis:principles and specific applications as reference.The result shows that the time has significant effect to cattle carcass in traditional slaughter(P<0.01); the air quality is poor, and the air at exit is the poorest, the total numbers of colony is 4.72Logcfu/cm3. The hygienic of standard slaughter is better than traditional slaughter, and swilling has significant effect to the total numbers of colony(P<0.01), but has no significant effect to the coli group(P>0.05). And also find that the tools, the hands of worker, console and conveyer are the important pollution.The quality and the microorganism of beef is different at different temperature:the TVB-N of beef in room temperature is higher than 4℃, the change of pH is more obviously, and the change of quality is quiker. So the 4℃in favour of to prolong the storage period.The quality and the microorganism of beef is different in different MAP:group C has better carnation, and the TVB-N, pH and the microorganism have lower level during 24d, and use the PCR to detect the Salmonella at the same tima, and it has improved that the PCR has the characteristic of quick, sensitive and comvenient, and it fits the enterprise to use.