JPH0618504B2 - Sterilization method of meat - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for strongly sterilizing livestock meat contaminated with microorganisms and its internals (hereinafter referred to as livestock meat) while maintaining a state close to that of raw meat. It is a thing.

[Prior Art] Conventional sterilization treatments are well known such as heating, chemicals, radiation and ultraviolet rays, but all of them cause deterioration of raw meat quality or insufficient sterilization effect. There was a drawback.

On the other hand, for example, in Japanese Patent Publication No. 50-34117, Japanese Patent Publication No. 55-50671, and Japanese Patent Publication No. 57-22679, there is a device for sterilizing by using heating and pressurization, and in Japanese Patent Publication No. 62-69969. Although high-pressure sterilizers have been disclosed, none of them can be said to be sufficiently satisfactory in terms of preventing quality deterioration and sterilizing effect.

[Problems to be solved by the invention]

Generally known organic acids, chlorine, alcohol, ozone, etc. are not effective enough to kill microorganisms adhering to food.

Further, a method of sterilizing microorganisms in food by loading the food with a high pressure of several thousand kg / cm ² is a well known fact,
Our research has also confirmed that the quality changes in proportion to the bactericidal effect (changes in meat color, meat quality, texture, etc.). Further, a means for sterilizing food by heating is used, but in this case, there is a drawback that the food is deteriorated and the feeling of raw meat is satisfied. Furthermore, it was very difficult to eliminate the contamination of Campylobacter in broilers.

[Means for solving problems]

Therefore, as a result of further research, it is a pressure condition under which the change in meat quality can be suppressed to an extremely small level after the meat is treated with a germicide solution selected from the group consisting of organic acid solution, ozone solution, alcohol solution and chlorine solution. 500-5000kg / cm
It has been found that a sufficient bactericidal effect can be obtained by applying a pressure of ² , preferably 1000 to 3000 kg / cm ² .

Here, if the pressure is less than 500 kg / cm ² , a sufficient sterilizing effect cannot be obtained, and if it exceeds 5000 kg / cm ² , a sterilizing effect can be obtained, but the quality of the pressed meat is significantly changed. Admitted. Examples of the organic acid used in the present invention include lactic acid, acetic acid, citric acid, malic acid and the like. still,
It is possible to use a temperature range in which the meat quality does not change during the pressure treatment, and good results were obtained even when pressure was applied in a frozen state such as -20 ° C.

The livestock that is the subject of the present invention includes cattle, pigs, horses, sheep,
It has been confirmed that the present invention is very effective also for meat of animals such as chickens, and for sterilizing the internal organs of the animals mentioned here.

Although it is not known about the mechanism of exerting a unique effect in the present invention, the sterilizing effect is remarkably improved by penetrating the sterilizing agent to the deep part of the food tissue by being pressurized during the treatment of the sterilizing agent solution. it is conceivable that.

〔The invention's effect〕

With the present sterilization method, it becomes possible to sterilize meat such as meat whose quality has deteriorated due to heat sterilization while maintaining the quality of raw meat. Further, recently, food poisoning and sporadic diarrhea caused by Campylobacter of livestock meat, especially chicken meat, have become much more frequent than previously expected, which is a problem. It is a bureau that contributes to food hygiene by making it possible to provide consumers with chicken meat that is not contaminated with Campylobacter.

〔Example〕

Example 1 Beef (loin), pork (loin), chicken (scissors)
After immersing 100 g each in a 0 to 1% lactic acid solution for 90 seconds, a pressure of 1700 kg / cm ² was applied for 10 minutes. The number of general viable bacteria remaining in the pressure-treated meat was measured. The results are shown in Table 1. The result was that the viable cell count became 0 near 0.4% lactic acid. The appearance of the sterilized meat was almost the same as that of raw meat.

Example 2 Beef (loin), sliced beef heart, sliced beef intestine, sliced beef tongue, 50 g each, were immersed in an ozone solution (6 ppm) for 5 minutes, and pressed under a pressure of 1700 kg / cm ^{2 in} the same state. . The changes in the viable cell count at that time are shown in Table 2.

Regarding the number of coliform bacteria, the result was almost the same as the case of the general viable count.

Example 3 When 20 samples of commercial chicken (about 100 g per sample) were tested for Campylobacter contamination, 9 samples were Campylobacter positive. So, these 9 chickens were dipped in 100ppm chlorine solution for 5 minutes, and then 10 minutes at a pressure of 1700kg / cm ^2.
Pressurized for a minute. The obtained treated meats were all Campylobacter negative for all 9 samples, and their meat color, meat quality and texture were almost the same as the original raw meat. (See attached table) Example 4 100 g of beef sashimi (1) 10% alcohol solution, or (2) 5
After soaking in a solution of 0.5% alcohol and 0.5% acetic acid, pressure treatment was performed at 1700 kg / cm ² and the number of general viable bacteria and coliform bacteria remaining was examined.

When the obtained meat was eaten raw, a smell of alcohol was felt, but it was possible to sufficiently eat it as sashimi.

Example 5 Beef sashimi (50 g) and horse meat sashimi (50 g) were immersed in an ozone solution of 8 ppm for 5 minutes, and the meat was A) kept at room temperature B) heated at 50 ° C. C)- While frozen at 20 ° C., pressure was applied at a pressure of 1700 kg / cm ² .

Claims (2)

[Claims] 1. Meat or its internal organs are treated with one or more solutions selected from the group consisting of an organic acid solution, an ozone solution, an alcohol solution and a chlorine solution, during or after the treatment to 500 to 5000 kg / cm ² A method for sterilizing livestock meat, which comprises pressurizing with pressure. 2. The method for sterilizing livestock meat according to claim 1, wherein the livestock meat is chicken or its internal organs contaminated with Campylobacter.