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猪尸体表面的蒸汽真空处理

Janna Tholen¹, Alina Kirse², Henrike von Haacke²

¹OWL University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany; Institute of Biometry, Epidemiology and Information Processing, University of Veterinary Medicine Hannover, Bünteweg 2, 30559 Hannover, Germany.

Journal of food protection

|December 24, 2025

概括

蒸汽真空处理有效地减少了猪尸体上的微生物负荷,达到低于检测限值的水平. 这种方法有望提高食品安全,而不会显著改变体颜色.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
肉类科学肉科学

背景情况:

减少肉制品上的微生物污染对食品安全至关重要.
传统的净化方法可能会影响肉质或效率较低.
需要新的消毒技术来改善屠宰后的尸体卫生.

研究的目的:

评估蒸汽真空处理对降低猪尸体微生物负载的有效性.
为了评估蒸汽真空处理对尸体表面颜色的影响.
为了确定最佳的治疗时间,以进行污染清除.

主要方法:

蒸汽真空处理用于猪尸体的消化后,但在冷却之前.
污染模型使用胃内含物,胆汁和管状轨道脂肪.
微生物负载计数 (日志CFU/cm2) 和颜色差异 (ΔE) 测量.
对细菌减少和颜色变化的统计分析.

主要成果:

所有污染类型的总细菌数量显著减少 (高达2log10水平) (p<0.0001).
治疗后,微生物水平降低到接近或低于较低的检测极限.
与未经处理的对照组相比,在蒸汽真空处理后没有观察到显著的颜色变化.
完全消除胃部含量污染而不影响颜色;部分逆转胆汁和脂肪污染效应.

结论:

蒸汽真空处理是一种非常有效的微生物对猪尸体的消毒方法.
这种处理可显著降低微生物负载,而不会对尸体颜色产生负面影响.
它是改善工业屠宰场肉类卫生的合适方法.

关键词:

屠宰场的卫生情况胆汁污染胆汁污染胆汁污染便污染污染便污染猪尸体的颜色猪尸体的颜色猪尸体的消毒猪尸体的消毒管道铁路脂肪污染污染的原因

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