正交设计优化羊肉胴体冲洗工艺条件研究

研究羊肉胴体冲洗的工艺条件。采用单因素试验确定影响羊肉储藏后微生物菌落总数、pH和感官评分的各因素最佳水平，按照单因素试验结果，以羊肉常温储藏36 h 时的微生物菌落总数为考察指标，以溶液温度、冲洗时间、干燥时间为考察因素，进行3因素3水平的胴体冲洗工艺条件的正交试验，确定出最佳工艺条件。正交试验结果可知，最优胴体冲洗工艺条件为：溶液温度4℃，冲洗时间1 min，干燥时间5 min，通过此条件处理后，常温储藏36 h 时的羊肉微生物菌落总数为1.39×103 CFU/g。该研究方法操作简单，成本低，容易控制，可适用于大规模生产，该研究结果为今后鲜肉胴体冲洗工艺条件的研究提供试验基础。

Optimizing Rinsing Technological Conditions for Mutton Carcass with Orthogonal Test

To study the rinsing technological conditions for mutton carcass, the single factor experiment was made to determine the optimal level of each factor which affected the total number of bacteria colonies, pH and sensory evaluation score after mutton storage. According to the results, with the total number of bacteria colonies （mutton storage 36h in room temperature）as investigation index, fluid temperature, rinsing time and drying time as investigation factors, the authors carried out the three factors three levels orthogonal experiment and determined the best technological conditions. The optimum rinsing technological conditions for mutton carcass are as following： fluid temperature of 4℃, rinsing time lmin, drying time 5min. Under the above condition, mutton stored 36h in room temperature, the total number of bacteria colonies is 1.39× 10^3 CFU/g. The method is an easy operation with low cost, can be controlled easily and applied to mass production. The study provides a trial basis for the research of rinsing technological conditions for fresh meat carcass in the future.