The preservation and preservation of meat have been an essential subject of human research since ancient times. With the changes in the lifestyle and rhythm of modern people, traditional meat preservation technology has been unable to meet people's needs. In-depth research on meat preservation and preservation technology is inevitable Row. Scholars everywhere have conducted extensive research on the protection of meat. At present, it is believed that any kind of preservation measures have shortcomings, and comprehensive preservation techniques must be adopted to take advantage of various preservation methods to achieve the purpose of complementary strengths and multiplied effects. Three factors mainly cause the corruption of meat; (1) microbial contamination, growth, and reproduction; (2) fat oxidation and failure; (3) myoglobin gas discoloration. The interaction of these three factors, the printing of microorganisms, will promote the oxidation of oil and stain of myoglobin, and the oxidation of oil will also change the microbial flora and promote the discoloration of myoglobin. Chicken cold room manufacturer reviewed the current methods of preserving meat.
Traditional meat preservation techniques
1. Low-temperature refrigeration
Low-temperature preservation is a commonly adopted technical measure. Because of China's national conditions, the cold chain system is an essential means of meat preservation. In cold storage, meat is kept at a temperature slightly above its freezing point, usually between 2 and 4 ° C. In this range, most pathogenic bacteria stop multiplying, and the psychrophilic spoilage bacteria can still grow. Proliferative bacteria and Yersinia enterocolitica can also reproduce. The growth rate of bacteria in meat is quite fast. Under suitable conditions, some bacteria can only reproduce for 20 minutes or less. In fact, under normal circumstances, such a fast speed cannot be achieved because all environmental conditions are met. It is impossible; the length of the bacterial growth period depends on the species, nutrients and temperature, PH value, and water activity. Low-temperature preservation has the following disadvantages:
(1) During the freezing and thawing process, the quality of the meat will be reduced due to the formation of ice crystals and the effect of salting-out;
(2) If the packaging is weak, the surface moisture will sublimate and cause "freezing and burning" phenomenon;
(3) The transportation cost is high during freezing.
Our company also sells cold room customized.