Effect of Vacuum Cooling Combined with Ultrasonic Sterilization on Quality of Marinated Beef

In order to avoid the adverse effects of high-temperature sterilization on stewed beef and explore the feasibility of green low-temperature treatment in ensuring the safety and good quality of stewed beef, taking the total number of colonies, TVB-N, TBARS, sensory and moisture distribution as indicators, the effects of vacuum cooling combined with ultrasonic sterilization on the quality of stewed beef were studied by single factor experiment and comparative experiment. The results showed that the ultrasonic treatment power, temperature and time based on vacuum cooling had an obvious impact on the sterilization effect. The sterilization effect was the best when the ultrasonic power was 2500 W, the treatment temperature was 70 ℃ and the sterilization time was 20 min, which significantly reduced the total number of colonies, TVB-N and TBARS (P<0.05). The stewed beef treated by vacuum cooling combined with ultrasonic sterilization had complete and compact structure, obvious left shift of transverse relaxation time T₂, shortening of relaxation time, high combination of water and meat components and uniform distribution. Vacuum cooling combined with ultrasonic treatment had obvious bactericidal effect on stewed beef, could delay the oxidation of fat in stewed beef, and had good quality. This study can provide a reference for the green low-temperature sterilization of sauce and marinated meat products.