Zhang Yimin, Mao Yanwei, Li Ke, Luo Xin, Hopkins David L
Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou Univ. of Light Industry, Zhengzhou, Henan, 450002, P. R. China.
Compr Rev Food Sci Food Saf. 2019 Nov;18(6):1676-1704. doi: 10.1111/1541-4337.12497. Epub 2019 Sep 9.
Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi-step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.
自制冷系统发展以来，冷却工艺已在牲畜屠宰场中广泛应用。应用冷却制度时的主要标准不仅是符合法规，还有经济考量，以及肉类安全和质量保证要求。鉴于近期的发展情况，需要进行一次更新的综述，以指导该行业选择最佳的冷却方法，并激发新的冷却方法的开发。因此，在本文中，对不同冷却处理后牛肉、羊肉、猪肉、鹿肉和野牛的质量和微生物安全性进行了综述，以及不同冷却制度对肉质性状产生不同影响的潜在机制。快速冷却对牛肉和羊肉嫩度的影响是一个重点，因为最近有一些新发现被报道，而多步冷却被强调，因为它结合了快速冷却的优点以减少胴体重量损失，从而带来与慢速冷却类似的质量提升。有人建议，如果喷淋冷却能与多步冷却的第二阶段相结合，将在肉质和安全性方面使肉类行业受益。未来的研究应侧重于冷却方法与新技术的结合，如中压电刺激、肌肉拉伸或超声波等，以将肉质和安全性提升到一个新水平。
