Knowledge of Meat Preservation Technology in Cold Storage 2

China Refrigeration Unit factory shares with you.

2. Low moisture active preservation

Water activity is not the total water content in food, but the water available to microorganisms. The rate of microbial reproduction and the type of microbial composition depends on water activity (AW). Most bacteria can only be propagated in a substrate with an AW higher than 0.85. Botox water activity requirements are 0.94 ~ 0.96, Salmonella 0.92, general bacteria 0.90, Staphylococcus aureus 0.87-0.88 when the water activity is reduced to 0.7 When left and right, most of the microorganisms are suppressed. According to RELSS reports, 45 kinds of Penicillium can be separated inside and on the surface of meat products. At low water activity and high temperature, only Aspergillus can grow. Conventional low water activity Fresh-keeping methods include drying and adding salt and sugar. Other additives such as phosphate and starch can reduce the water activity of meat.

3. Heat treatment

Heat treatment is used to kill spoilage bacteria and pathogenic bacteria present in meat products, and to keep freshness technology that inhibits the activity of enzymes that can cause spoilage. Although heat treatment can play the role of bacteriostasis and enzyme killing and heating cannot prevent oil and fat, The oxidation of myoglobin has a promoting effect, so heat-treated meat products must be used in conjunction with other preservation methods.

4. Fermentation

Fermented meat products have better preservation characteristics. An artificial environment controls it. The growth of lactic acid bacteria in meat products is dominant. Carbohydrates in meat products are converted into lactic acid, which reduces the pH of the product and inhibits the growth of other microorganisms. Besides, the fermentation processing of meat products also needs to be combined with other preservation technologies.

Modern antiseptic preservation technology

Although many traditional meat preservation technologies are still in use today, new antiseptic preservation technologies have developed rapidly. Modern meat aseptic preservation technologies include four types of common preservatives, vacuum packaging, modified atmosphere preservation technology, and radiation preservation technology.

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