METHOD FOR CHILLING OF LIVESTOCK CARCASS

摘要

The invention discloses a method for chilling of livestock carcass, which includes the steps of: washing a carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 5 s to 8 s after dehiding of the carcass; removing viscera, and then washing the carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 0.8 min to 1 min, spraying the carcass by a mixed solution for 0.8 min to 1 min, the mixed solution being an aqueous solution of a lactic acid with a mass fraction of 1.5% to 2% and a salt with a mass fraction of 0.8% to 1%, and chilling the carcass at -30°C to -25°C for 1 h to 1.5 h, 5°C to 6°C for 7.5 h to 8 h, and 0°C to 4°C for 14.5 h to 38.5 h in sequence. The invention has the beneficial effects of effectively reducing a chilling loss of the livestock after being slaughtered, improving a carcass quality and increasing economic benefits of enterprises, moreover, a number of microorganisms on a surface of the chilled carcass is significantly reduced, a meat color is stable, and a quality and safety of the chilled carcass is obviously improved.