Frozen rabbit meat is one of the key meat products exported by China. Freezing not only inhibits the growth and reproduction of microorganisms but also triggers physical and chemical changes that enhance meat quality. As a result, frozen rabbit meat maintains consistent color and excellent texture, making it a popular choice in international markets.
The production process of frozen rabbit meat involves several critical steps:
**Raw Materials → Refining → Rechecking → Grading → Pre-cooling → Palletizing → Packaging → Freezing → Finished Products**
1. **Raw Material Processing**
The raw meat used for freezing must be fresh, properly cleaned, and free from contaminants. It should be thoroughly de-boned, trimmed, and inspected to ensure no signs of disease or contamination are present. Only meat that passes strict veterinary health checks is considered suitable for freezing.
2. **Grading Standards**
Chinese frozen rabbit meat is typically divided into two main categories: boned rabbit meat and cut rabbit meat.
- **Boned Rabbit Meat Grading:**
- Special grade: 1501 grams or more per package
- First grade: 1001–1500 grams
- Second grade: 601–1000 grams
- Third grade: 400–600 grams
- **Cut Rabbit Meat Classification:**
- Forelimbs are separated between the 10th and 11th ribs and split along the spine.
- Back ham fillets are cut from the 10th and 11th ribs back to the lumbar region and split into two halves.
- Hind legs are cut from the lumbar area and split along the midline of the sacrum.
Depending on export requirements, bones such as vertebrae, sternum, and neck bones may be removed.
3. **Pre-Cooling**
Also known as pre-cooling, this step is crucial for maintaining meat quality. After slaughter, the carcass temperature is around 37°C, and due to the "after-ripening" effect, heat is generated during glycogen breakdown. If left at room temperature, bacteria can multiply rapidly, leading to spoilage. To prevent this, the carcass is cooled to about -1°C to 0°C, with humidity maintained at 85–90%. This helps form a dry surface layer, reducing microbial growth and water loss. The cooling process usually takes 2–4 hours before packaging.
4. **Packaging Requirements**
For exports, frozen rabbit meat must meet strict packaging standards:
- Boned or cut rabbit meat is packed in plastic bags of different sizes and then placed in external plastic or corrugated boxes.
- Labels in both Chinese and foreign languages (including product name, grade, weight, and exporter) are clearly printed.
- Box dimensions vary depending on whether the meat contains bones or not. For example, boxes for bone-in meat might measure 57 cm x 32 cm x 17 cm, while boneless ones could be 50 cm x 35 cm x 12 cm.
- Each box should weigh 20 kg, with a 5 kg portion weighed and wrapped separately.
- Meat should be neatly arranged inside the box, with forelimbs inserted into the abdominal cavity and hind legs bent to maintain an attractive shape.
- Packaging tapes must be clean, made of plastic or metal, and free from any text or patterns to avoid damage during transport.
- Boxes are packed in a “++†shape—two vertical and one horizontal—to ensure stability and prevent leakage.
These careful steps ensure that frozen rabbit meat remains safe, high-quality, and appealing for consumers around the world.
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