| 摘要 |
<p>A method of processing animal carcasses to minimise bacterial contamination is disclosed. One of the biggest problems in animal processing is the introduction of spoilage and pathogenic bacteria to the carcass during processing. This is minimised by the application of the disclosed method. The method includes removing substantially all the blood from the animal carcass, then refrigerating or freezing the animal carcasses prior to hide removal and evisceration. The carcasses are refrigerated using internal and/or external application of a salt brine solution of between 10°C and -51°C to rapidly cool the carcass, further reducing the possibility of bacterial growth. The stomach and/or colon may evacuated and flushed clean using fluid introduced and removed through the oesophagus before refrigeration. Additionally an oxygen barrier such as starch and/or methylcellulose applied to the stomach and/or colon cavity wall to minimizing metmyoglobin formation in intra-abdominal muscles/organs and consequently maintaining acceptable meat quality.</p> |
