商榷冷却肉的“排酸”与“排毒”论

摘要

The chilled meat ( cold fresh meat ) was that veterinary quarantine system was strictly exe-cuted,livestock carcassesafter slaughter were rapidly treated with cooling , after precooling"acid produc-tion", the meat completed the "mature"process, the temperature of the carcasses ( the center of hindquarters was the measure point )was decreased to 0~4℃ within 24h,and the fresh meatalways was maintained within the range of 0 ~4℃in the subsequent processing , circulation and sales process .At present , the physical and chemical phenomena in thechilled meat processing course were all called "acid discharge"bysome production and processing enterprises and the media , and even someone equated it with "toxin discharge".It only was a concept of lacking the scientific basis .The author believed that the reality of science was neither "acid discharge"nor"toxin discharge", but"acid production"and"bacteri-ostasis, sterilization".%冷却肉（冷鲜肉）是指严格执行兽医检疫制度，对屠宰后的畜胴体迅速进行冷却处理，经过了预冷“产酸”，使肉完成了“成熟”的过程，并使胴体温度（以后腿肉中心为测量点）在24 h内降为0～4℃，并在后续加工、流通和销售过程中始终保持0～4℃范围内的生鲜肉。目前，一些生产加工企业和媒体把冷却肉加工过程的理化生化现象，统称为“排酸”，有的甚至与“排毒”并论，这是缺乏科学依据的概念。笔者认为，科学的理解既不是“排酸”，也不能“排毒”。而是“产酸”与“抑菌、灭菌”。