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How to store fresh meat and meat products
News source:Dalian Jinbaiwei Food Co.,Ltd    Published:2010-2-24

In daily life, people are storing fresh pork and pork products habits. The storage of fresh meat and meat products are many ways to the traditional methods are drying, salting method, fumigation law; modern storage methods include cold storage method, canned method, irradiation, chemical preservation method. Some people are introduced fresh common storage methods:

Cold storage method

Cold storage method is carried out in the cold storage or refrigerator, meat and meat products are stored in the most practical way. At low temperature, especially when the temperature dropped below minus 10 ℃, the meat in the water on the freezes, can cause bacterial growth environment. But when the meat is defrosted recovery, due to temperature and gravy leaking, bacteria began to grow and reproduce. Therefore, the use of low-temperature storage of meat, we must maintain a certain temperature, until the date when the food or processing, or we can not guarantee the quality of the meat. Frozen meat, chilled meat and frozen meat can be divided into two types.
Chilled: mainly used for short-term storage of meat, often make the meat core temperature decreased to 0 ℃ ~ 1 ℃ or so. Specific requirements, the meat before placing in cold storage, first library (case) temperature dropped to minus 4 ℃ or so, into the meat, the remain between -1 ℃ ~ 0 ℃, kept for 5 days to 7 days. After cooling the meat, a layer of dry film formed on the surface, thus preventing bacterial growth, and slow evaporation and prolong storage time.
Frozen meat: the meat fast, deep freeze, so most of the meat frozen into ice water, such as frozen meat, meat. More resistant than the chilled meat frozen meat storage. Frozen meat generally use a temperature below -23 ℃, and stored at -18 ℃ or so. To improve the quality of frozen meat, thaw it in the recovery after the original taste and nutritional value, also can use frozen method, be placed in -40 ℃ of frozen meat, the meat temperature to quickly drop to -18 ℃ below then moved to cold room. The lower the cold temperature, the longer the storage time. At -18 ℃ condition, for use in 4 months; at -30 ℃ condition, save 10 months.

Drying

Also called dehydration drying method, measures to reduce moisture within the meat and hinder the growth of microorganisms, to storage purposes. Growth and reproduction of various microorganisms, generally require 40% to 50% of the water. Without proper moisture content, microbial growth and reproduction can not. Normally, pork, beef, chicken water content> 77%, mutton water content> 78%, only to drop to below 20% moisture content or lower the water activity in order to extend the storage period.

Air dry method: cut the meat on request, hung ventilation, with natural drying, so that water content decreased. Such as dried meat, sausages, chicken and other products to go through the air drying process of drying.

Dehydration drying method: processing meat, dried meat floss and other products, often using baking method, remove the meat in water, so water content dropped below 20%, can be stored a long time.

Add solute method: in meat by adding salt, sugar and other solutes, such as the processing of ham, bacon and other products, needed salt, sugar, etc. were preserved on the meat, the results can reduce the water activity of meat, thus inhibiting microbial growth.

Curing method

Curing method has a long history, many years ago, people on the way through the preserved meat stored at room temperature. The main function of salt storage method is to improve the meat by the osmotic pressure of salt, take off part of the water, and to reduce the oxygen content in the meat, resulting in unfavorable environmental conditions for bacterial growth and reproduction. Salt is commonly used as a meat curing agent, it is not only an important flavoring and a preservative effect. Salt can make microbial dehydration; have physiological toxic effects on microorganisms; impact of proteolytic enzyme activity; reduce the microbial environment in which the water activity, so that microbial growth is inhibited. Salt can inhibit the growth of microorganism, but can not kill micro-organisms, bacteria and some salt tolerance, salt curing alone can not achieve long-term preservation purposes. Therefore, corrosion must be combined with other methods used. Used in life more than meat, salt preserved at low temperature, and often salted and drying method used in combination to produce a variety of flavors of cured meat products.

Smoked Law

Law often smoked together with heating. When the temperature is 0 ℃, the concentration of lighter fume has little effect on the bacteria; temperature of 13 ℃ or above, the higher the concentration of fumes can significantly reduce the number of microorganisms; temperature is 60 ℃, regardless of bias, fumigation the number of microorganisms can be reduced to one ten thousandth of the original number. Fume composition is complex, with more than 200 kinds, mainly because some acids, aldehydes and phenolic substances that have antibacterial preservative and to prevent meat oxidation. Smoked meat products have been a better preservation of resistant, smoked meat products can also be formed on the surface so that the color stability of bacon. As the fumes also contain some harmful ingredients that make the risk of human cancer. So now most people will fume in polycyclic hydrocarbons removed, retaining only able to give a special flavor fume products, have preserved the role of the acid, phenol, alcohol, carbon compounds, developed into a fume solution for meat products were smoked, and achieved very good results.

 

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