The Study Of Western Halal Beef And Mutton Export Products And Its Quality Control Technology

Nowadays almost western meat products in the market are non-Muslim, western halal meat products are in great demand. Western halal low temperature meat products can take a place in the market, which use Ningxia halal beef and mutton as producers’ goods, so that our beef and mutton and its products can occupy a space for one person in the international market.In this paper, we optimized the formula of three western low temperature meat products. Determine the optimal formula with sensory properties. The result is as follows:the optimal formula of halal mutton sausage is salt 3%, soya protein 3%, starch 8%, sodium nitrite 0.01%, STPP 0.4%, pepper 0.3%, monosodium glutamate 0.2%, sugar 1%, ginger 0.1%, myristica fragrans 0.1%, glacial water 45%. The optimal formula of halal beef ham is salt 2%, soya protein 2%, carrageenan 0.2%, sodium nitrite 0.01%, STPP 0.5%, sugar 0.8%, monosodium glutamate 0.1%, glacial water 22%. The optimal formula of halal beef bacon is salt 2%, sugar 1%, STPP 0.4%, glutamate 0.2%, sodium nitrite 0.01%, glacial water 45%. The western halal low temperature meat products produced by the optimal formula have good sensory.Based on the optimization of formula, this paper studied on the quality and control technology of western halal low temperature meat products. Determine the control technology of western halal low temperature meat products with textural properties, TBARS, TVB-N and microbial index. Electronic nose was used to detect changes in volatile flavor compounds of western halal low temperature meat products. The result is as follows:the optimal control technology of halal mutton sausage is the emulsification temperature 12℃, Nisin 0.05%, sodium isoascorbate 0.1%. The optimal control technology of halal beef ham is rolling time 14h, Nisin 0.05%, sodium isoascorbate 0.05%. The optimal control technology of halal beef bacon is rolling time 20h, Nisin 0.05%, sodium isoascorbate 0.1%. Electronic nose can easily distinguish whether the spoilage of meat products, it can also detect the shelf life of meat products.According to the relevant standards and regulations, make a technical procedure on halal mutton sausage, halal beef ham and halal beef bacon, combined the results. In order to provide a theoretical basis and technical support for successfully entry into the national market of Ningxia halal beef and mutton products.