T/CAB 0069-2020 in English

Analysis of core technical requirements of the standard

Technology Evolution and Standard Background

This standard establishes for the first time a quantitative indicator for time to pass the maximum ice crystal formation zone, requiring that the retention time of meat in the (-1~-5)℃ temperature zone does not exceed 30 minutes, which is more than 60% shorter than traditional freezing technology. By controlling the growth rate of ice crystals, mechanical damage to cells can be reduced, and the juice loss rate after 90 days of storage can be controlled to ≤10.5%.

Detailed explanation of key test methods

Implementation recommendations for enterprises

1. Quick freezing room design: It is recommended to adopt a multi-duct circulation system to ensure that the cooling rate in the temperature zone from -1℃ to -5℃ is ≥1℃/min
2. Sensor layout: Temperature sensors are arranged at the geometric center and four corners of the quick freezing room to monitor the temperature distribution in real time
3. Verification test: The new model needs to undergo repeatability tests on three prototypes, and it is recommended to add a total colony count test item

Analysis of innovation points of the standard

• Define the performance indicators of quick freezing rooms for the first time to promote technological upgrading of the industry
• Establish a correlation system between sensory evaluation of meat and physical and chemical indicators
• Introducing volatile basic nitrogen detection (detection limit 0.18mg/100g) as an auxiliary determination of freshness