Mold likes to grow in damp places. Because it can adapt to lower temperatures, it is most serious in the high-temperature warehouse of the refrigeration plant. After it grows in the cold storage, the spores fly everywhere, which has a great impact on the quality of meat and eggs, so mold is the main hazard in the cold storage. Unlike pathogenic bacteria, the mold itself is harmless and does not produce toxins, but it seriously damages the appearance of commodities and promotes the mildew and deterioration of meat and eggs. There are three types of mold removal methods: mechanical mold

1. Slaughter Rate: It refers to the percentage of the carcass of livestock and poultry after slaughter to the fasting weight before slaughter.  2. Lean Meat Rate: It refers to the percentage of lean meat (muscle) in the body of livestock and poultry to the body weight of the carcass, which is an important quality indicator reflecting the meat production and carcass quality of livestock and poultry.  3. Carcass Chemical Composition: It refers to protein, fat, minerals and water, etc., their content in the carcass also varies with age.  4. Stunning: The application of physical or chemical methods, in which

Source of Odor The fishy smell and odor of pork is the product of excessive protein breakdown. Pork also has a fishy smell under normal circumstances. It is a small molecule and volatile peptide substance that is decomposed by water-soluble protein in the blood. At low temperatures (0-4°C), the protein and fat of pork can be slowly decomposed to produce rich amino acids and lipids, which can form good and acceptable umami substances and aroma substances. If the storage conditions are poor, such as more microorganisms and higher temperatures. In this case, microorganisms and enzymes are more active, and the

1. Acid Excretion “Acid excretion” is an important part of meat processing technology. It is the process of quickly cooling the carcass after slaughter to 15-16℃, and hanging it vertically in a safe environment with minimal negative losses such as bacteria, oxidation, and dry consumption, to complete the maturation of the meat and obtain the greatest economic benefits. 2. The factors that affect the rate and effect of acid excretion. Eliminating the live cattle stress response, hunger before slaughter, stunning slaughter, and correct assassination and bloodletting are all factors that ensure the smooth progress of acid excretion. Electric stunning is one of

 1. What are the site selection requirements for the slaughterhouse? Answer: The slaughterhouse should be established in an area where the terrain is relatively high, dry, with sufficient water sources, convenient transportation, no harmful gases, ash, and other pollution sources, and easy to discharge sewage. The slaughterhouse shall not be built in densely populated areas, and the distance shall be at least 500 meters, and the downwind and upwind shall be avoided as far as possible in residential areas. 2. What are the ground design standards for slaughterhouses? Answer: 2.1. The ground should be made of waterproof, non-slip, non-moisture-absorbing, washable,

Beef is a kind of meat that we often eat. It is rich in protein, amino acids, and various nutrients, closer to human needs than other meats. Eating beef can effectively improve the body’s disease resistance. Beef is eaten more carefully, with different parts and different methods. A cow’s body can be divided into hundreds of different products. If you choose sirloin for frying and beef tendon for soup, it would be a big mistake. So, the first step to make delicious beef is to choose the right meat. I’m here to introduce some common types to you so that you

1. Slaughterhouse Layout and Construction 1.1. A wheel disinfection tank capable of discharging disinfectant is set at the entrance of the live pigs entering the factory, which is the same width as the door, 4m in length, and 0.3m in depth. 1.2. The plant area should have a slaughter waiting room, a slaughter room, an emergency slaughter room, a laboratory, an official veterinary room, and a harmless treatment room (or a temporary storage room). 1.3. There should be a special area for cleaning and disinfection of pigs in the factory, as well as a special area for cleaning and disinfection

Sausage is a kind of fast food that is very popular among consumers, and the processing of sausage is inseparable from the casing. The casing has a great influence on the shape, taste, color, and taste of the sausage. Therefore, the performance of the casing is very important for sausage processing. Structure and Characteristics of Cellulose Casing 1. Material of Cellulose Casing Cellulose casings are generally regenerated natural plant cellulose, and the regenerated natural plant cellulose generally has a layered structure, and certain strength and elasticity can be obtained by cross-linking multiple layers of regenerated cellulose molecules into a network

Tumbling 1. Principle of Tumbling Tumbling is a way to speed up the speed of curing. It is the physical process of energy conversion in meat. The mechanical treatment of the meat through the tumbling promotes the distribution of the liquid medium (saltwater) and improves the tenderness of the meat. The extraction of salt-soluble protein and the movement to the surface of the meat block is improved, so that the product yield and product quality have been greatly improved. 2. Function and Purpose of Tumbling 2.1. Accelerate the penetration and color development of the pickling liquid: The horizontal tumbler uses

Beef is the world’s third most consumable meat product. It is rich in protein, amino acids, and B vitamins, and has the characteristics of low fat and low cholesterol. With the improvement of people’s living standards, beef has become an ideal choice for consumers who pursue nutrition and health. At present, beef products sold on the market generally have shortcomings such as hard meat and poor tenderness, which seriously affect the quality of meat products. In order to improve these shortcomings, beef needs to undergo tenderization in the production and processing process. Alkaline tenderization is a traditional tenderization process. Since

1. Frozen Meat 1.1. What is Frozen Meat? It refers to fresh meat that has undergone pre-slaughter quarantine, and passed the post-mortem inspection to be pre-cooled, and quick-frozen to become frozen meat. The hot fresh meat just slaughtered must undergo heat dissipation and precool at 0 ℃ before rapid freezing. The purpose is to prolong the preservation period, and inhibit the activity and reproduction of microorganisms so that the meat can maintain good freshness and promote maturity. This can not only ensure the quality of frozen meat but also save frozen energy. The freezing temperature is generally between -23°C and

As we know chicken meat is delicious and healthy for our body, because the protein content is high, and easily absorbed and utilized by the human body. But not all of us know that the gizzard is good for us too. Gizzard contains protein, fat, cholesterol, carbohydrates, vitamin A, vitamin B1, vitamin B2, vitamin E, calcium, phosphorus, iron, potassium, sodium, magnesium, zinc, selenium, and stomach Hormone, keratin, trace pepsin, amylase, and other nutrients. All are necessary by our bodies. And it’s very delicious. Here is an industrial cooking method. Hope it could give a spark to your business. 1. Recipe