Beef is a nutritious food. Over 60 million tons of beef is consumed annually in various forms worldwide. Beef is rich in sarcosine, vitamin B6, carnitine, potassium, protein, linoleic acid, zinc, magnesium, iron and other nutrients.
Chilled meat obeys the
basic laws of meat biochemistry. Muscle protein is broken down normally. The
acidity of the muscles is softened, and their softness is noticeably improved.
It is conducive to the human body's digestion and absorption. And because it's
not frozen, it doesn't need to be thawed before eating and won't cause nutrient
loss, which overcomes the malnutrition of frozen meat. In addition, low
temperature slows down the rate of fat oxidation in cold meat, reduces the formation
of small odorous molecules such as aldehydes and ketones, and prevents negative
effects on human health.
There are many ways to
pack and store chilled fresh beef, such as multiple fresh-keeping, irradiation
fresh-keeping, fresh-keeping, modified MAP packaging, and vacuum packaging.
etc., can effectively maintain the fresh taste of refrigeration. Beef in the
production process is popular with consumers.
Vacuum packaging
Vacuum packaging is
one of the most common methods for preserving chilled meat. By using packaging
materials with better barrier properties, chilled meat can be stored in a
vacuum to ensure that chilled meat is delicate. According to a survey of
relevant data during the vacuum packaging of chilled meat, the main factors
affecting preservation are as follows: muscle tissue integrity, beef quality,
temperature, and so on.
To make a full play
for frozen meat vacuum protective packaging benefits, technicians must pay attention to the following
issues: muscle structural integrity because vacuum packaging has a large
negative pressure dividing the meat. Incomplete, not conducive to efficient
vacuum packaging. And hurt the quality of chilled meat. A vacuum cleaner can
create ferromyoglobin. A sufficient vacuum can effectively avoid the color
deterioration of meat. When the pH exceeds 5.8, chilled meat cannot be packed
with vacuum material.
Storing chilled meat
in a low-temperature environment can effectively slow down the fat oxidation
process of chilled meat. In addition, vacuum packaging can effectively inhibit
microbial reproduction in chilled meat.
Vacuum packaging has
many advantages, including effectively inhibiting environmental humidity,
temperature, and CO2 concentration, at the same time can promote the external
diffusion of ethanol, acetaldehyde and other gases. in meat tissue to avoid;
Vacuum storage only needs the energy to do daily work, and no other materials
are needed because the vacuum preservation method is more flexible. It can be
built not only in static storage but also in vehicles and can efficiently
transport meat products in a vacuum environment. It can also effectively
install a vacuum freshness preservation in large trains.
Live radiotherapy
Radiation preservation
can effectively sterilize products using the radiation energy of atomic energy
radiation, thus ensuring the processing quality of chilled beef.
Based on research, the
product is safe when all average doses are controlled within certain values. In
addition, when the temperature inside the food changes slightly, the product's
taste does not change much, and the loss of product quality can be effectively
avoided.
Radiation processing
of chilled meat has many advantages. First of all, the cost of treatment is
low, and there is no need to overcharge the organization. Second, processed
meat has the advantages of safety and reliability. Third, when the chilled meat
is irradiated, it can improve the quality and extend the shelf life. Third, the
use of chilled meat can be effectively reduced after soaking in sodium sulfate
to obtain the preservation benefit. Fourth, the processed product will increase
the temperature, effectively maintaining the meat's original quality and
ensuring rich nutritional ingredients.
Modified atmosphere
packs
The effect of modified
atmosphere packaging of chilled meat is affected by many aspects such as
storage temperature, meat quality, choice of packaging materials, gas mixture
ratio, pre-packaging chilled meat preservation plan, etc.
Meat Quality and
Microbial Environment: Pre-packaged, chilled meat is closely related to shelf
life due to the number and type of microorganisms attached to the surface. To
continuously improve the effect of modified atmosphere packaging, technicians
must control the hygienic index of chilled meat to effectively prevent
microorganisms from entering the packaging.
Storage
temperature: An important index
affecting the freshness of cold meat is the storage temperature, which is
mainly embodied in the following aspects: Temperature is closely related to the
activity of microorganisms. Enzyme and microbial activities are inhibited in a
low-temperature environment. Therefore, the product can effectively extend the
shelf life of food in a suitable environment. The temperature of the packaging
material is closely related to its barrier properties. As the temperature
continues to increase, the properties of the product decrease.
Selection of packaging
materials: In selecting
packaging materials for chilled meat, we recommend to use chilled packaging and attention must be paid to the sealed structure of the
modified atmosphere packaging of meat. Mist usually forms after dehydration. As
a result, more water condensation is at the bottom of the package, which
directly destroys people's visibility and is not conducive to consumers buying
food. Normally, to solve the water mist problem, the technician can use the
sealing film to solve the problem. Technicians must pay attention to the choice
of packaging materials to ensure that packaging materials have great
advantages. For example, with a long shelf life, composite packaging materials
such as high polyvinyl chloride, such as PVDC high barrier materials, can be
used.
Add preservatives
Preservative
preservation can effectively avoid the deterioration of beef caused by
microbial reproduction during the preservation process. Under the poor storage
and marketing environment, the quality of the food is often affected, causing the
color to constantly deteriorate. To extend shelf life, technicians can
effectively increase the consumption value of chilled meat by using food
additives.
Preservative
preservation technology is usually used in conjunction with other preservation
technologies. Commonly used chemical preservatives in most frozen meats include
acetic acid and potassium. sorbate, lactic acid, etc.
Express
transportation of chilled meat
With the rapid
development of e-commerce, more and more retailers sell frozen meat online and
deliver the meat to customers by express delivery. New businesses bring new
requirements for packaging and transportation.
5.1 Vacuum packaging
Vacuum packaging can
provide transportation convenience for chilled beef. Vacuum packaging has many
advantages, which can effectively control the humidity and temperature of the
environment and effectively avoid the softening of meat tissues. In day-to-day
operations, vacuum packaging warehouses only require daily use. Vacuum
packaging not only But only create archives. But also install a vacuum system
on the vehicle to enable the delivery of meat products in a vacuum condition by
express delivery. It is necessary to vacuum the meat before transportation so
that the packaging is close to the meat products, inhibiting water leakage in
the meat products while blocking oxygen, inhibiting the breeding of bacteria
and improving the safety of the meat products. meat
5.2 Modified Atmosphere Packaging
If atmospheric
packaging is modified, the main objective is to replace the gas environment
with a suitable gas composition to inhibit the growth and reproduction of
microorganisms and prolong shelf life. The unique method is to mix three
different gases, CO2, N2 and O2, in different proportions.
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