CS244009B1 - Method of short-term preservation of fresh raw pigs with scaled ice - Google Patents

Abstract

The invention relates to a method of preserving fresh raw pork skins with Supin ice. The essence of short-term preservation consists in sprinkling fresh, irradiated skins with Supin ice, which are placed in a metal pallet with a bottom opening. The pork skins are cooled to a temperature of 15 C within a few hours. The skins treated in this way are stored in a temperature-controlled room with a temperature of max. 12 C for 2-3 days until the time of shipment.

Description

The invention relates to a process for the short-term preservation of fresh raw pigs by supine ice.

At present, effective and progressive ways of skin preservation and care are being sought in light of the aim of replacing the classical method of skin preservation with industrial salt - sodium chloride.

The quality of canned piglets with sodium chloride is not always adequate. Due to impurities in the salt (Fe, Ca, lig, Un), so-called salt spots are formed on the skin. The main cause of salt spots are autolytic processes occurring on the skin, in which the enzyme alkaline phosphatase is the most important. Prevention of salt spots is based on inhibition of alkaline phosphatase (eg KH ₂ PO ₄ , H ₃ BO ₃ ).

Salt treatment partially removes water from the skin and increases the osmotic value, thereby deteriorating living conditions for the development of common microflora, but on the other hand creating an environment for the development of halophilic bacteria, some of which have the ability to hydrolyse skin proteins and on the skin another defect called redness.

Another drawback that has been emphasized today is the pollution of the environment by salts in wastewater.

The negligible aspect in the evaluation of the existing method of skin preservation is not even the high cost of industrial salt, handling and its own preservation costs.

When the animal is killed, post-mortal changes occur in the skin. They are caused by the autolytic activity of enzymes contained in the skin and the proteolytic activity of organisms.

The principle of short-term skin preservation is to achieve conditions that prevent the action of enzymes and prevent the growth and multiplication of microorganisms.

After extraction of the pig on the crouponing equipment of the slaughter line, timely and proper plastering, the skin is transported by a chute to the attached trolley. Next, the piglet is treated to the prescribed shape, with sorted torn skins, which are put into another cart with a capacity of 50 pcs. The treated pigs collected in the trolley shall be weighed and their weight recorded in the register.

Example

The weighed skins are gradually inserted into a special barrier pallet with the bottom tilting bottom and each layer of about 10-15 pigs is covered with a continuous layer of scaled ice (approx.

20% by weight of the porcine) so as to cool the porcine skins in the middle layers to a maximum of 15 ° C.

The pigs are cooled from 25 - 28 ° C to 5 - 18 ° C within a few hours. The temperature fluctuates in the range ροήΐβ whether or not the place where it was measured came into direct contact with ice. Approximately 300 pieces of pork croupons and 200 pieces of whole pork can be stored in one pallet.

The covered pallets with the preserved and chilled porcine are stored in the tempered leather room (about 12 ° C) until the second day of the third day, where they are shipped with a forklift truck to the truck and then transported to a tanning factory for direct processing.

Claims (1)

Method of short-term preservation of fresh raw pigs with scaled ice, The process is carried out by placing the treated and weighed hides in a barrier pallet with a lower hinged bottom and layers of from 5 to 10 pigs are sprinkled with scaled ice in an amount of 20% by weight of hides, with a shelf life of 24 to 72 hours.