Establishing HACCP Information In Pork Slaughter Processing And The Quality Change Of Uncooked Pre-production Roasted Pork During Storage

The uncooked pre-production roasted meat has entered the meat market.The safety management is very essential in pork slaughter processing,which directly determines the safety and quality of uncooked pre-production roasted meat.The quality of chilled meat can be controled from the source of pork slaughtering,in order to ensure the quality and safety of the subsequent processing.Study of different packaging and storage conditions of temperature uncooked pre-production roasted meat changes of bacterial growth and effect of the physical and chemical property during storage.And the analysis of its dominant spoilage bacteria to improve the uncooked pre-production roasted meat safety and prolong its shelf life is very important.This experiment mainly establish the food safety management system in the pork slaughtering process.The key step of the food safety management system includes online network platform.To study the changes of bacteria and the physical and chemical property by storage experiment.Combined wih the traditional culture and polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE)to study the change of bacteria.The a*values,pH values TBARS values,TVB-N values,and sensory evaluation were determined.The pallet-packaged and vacuum-packaged 4? storage uncooked pre-production roasted meat were determined by electronic nose technology,and evaluated its fresh degree with the storage time extension.The experimental conclusions of this experiment are as follows:The food safety team set up in the pig before slaughter.The prerequisite programmes,product and process description,hazard analysis,HACCP program have been made.The food safety management system document set up based on it.The production process of pig inspection,inspection after slaughter,produt cooling,metal detection set as the critical control points(CCP points).And the key step of safety management system were input in the online platform.Online monitoring has come ture.This can improve the quality and safety of chilled pork production,to ensure that the process is guaranteed.The traditional plate culture method for the determination of microbial changes showed.The samples of pallet-packaged 4? storage occurs spoilage during storage at 12 days.The dominant spoilage bacteria were Pseudomonas and Brochothrix thermosphacta.The samples of vacuum-packaged were not corruption during storage at 12 days.The dominant spoilage bacteria were Pseudomonas and Lactobacillus.We also know vacuum packaging can inhibit the growth of spoilage microorganisms,and prolong the shelf life.Study on the microbial change by PCR-DGGE molecular biology method results showed.The samples of two packaging not only to detect Pseudomonas sp.,Brochothrix thermosphacta,Staphylococcus sp.and Lactobacillus sp.,but also detect Arthrobacter sp.and Aeromonas sp.during the whole storage period.The traditional methods of plate culture were added.By similarity analysis we know that the uncooked pre-production roasted meat samples had significant changes of bacteria structure(P<0.5)between earlier storage and later storage.It shows that the later dominant spoilage bacteria inhibited the other microbial growth.Electronic nose technology for different packing uncooked pre-production roasted meat results showed.Using this method can separate the smell of different packaging uncooked pre-production roasted meat during storage in different periods.This is similar to the results of sensory evaluation.At the same time,whether the uncooked pre-production roasted meat spoialage was determined by electronic nose technology combined with sensory evaluation method during storage.The traditional plate culture method for the determination of microbial changes showed.The samples of pallet-packaged-1? storage occurs spoilage during storage at 28 days.The dominant spoilage bacteria were Pseudomonas and Brochothrix thermosphacta.The samples of vacuum-packaged were not corruption during storage at 28 days.The dominant spoilage bacteria were Brochothrix thermosphacta,Lactobacillus and Pseudomonas.Compared with the 4?storage,superchilling storage can keep its fresh degree better,and delay its corruption.As can be seen,the best preservation of uncooked pre-production roasted meat is the supurchilling and vacuum packaging method.Under differernt packaging and storage at differernt temperature conditions,the effect of uncooked pre-production roasted meat a*values,pH values TBARS values,TVB-N values,and sensory evaluation has been found.The superchilling and vacuum packing can be best to slow down the change speed of all indicators.And through the uncooked pre-production roasted meat protein SDS-polyacrylamide gel electrophoresis results know that the superchilling and vacuum packaging samples protein degradation speed is the slowest during storage,and achieve the best effect of preservation.