Method for extending shelf life of pork using ice for fresh-keeping

Abstract

A method for preserving and prolonging shelf life of pork by utilizing ice temperature relates to the field of storage and preservation of animal products, in particular to a method for ice-temperature preservation of pork. According to the preservation characteristics of pork, the designed technical scheme of the ice-temperature preservation of pork comprises: processing of raw pork, packaging of raw pork, temperature determination of ice temperature, placement of raw materials in an ice-temperature box, and internal temperature control of the ice-temperature box. According to the method of preservation of pork, the ice-temperature preservation temperature for pork is set at -1 DEG C and the fluctuation is controlled to be -0.5 to +0.5 DEG C, so that the best fresh period of pork is up to 19 days, 15 days longer than the fresh period of pork at 4 DEG C, and the pork is characterized by little loss of juice and good sensory quality. The method provides pork preservation with a preservation technology which can prolong the shelf life and improve the quality, and guarantees the safety of pork supply in cities.

Description

technical field The invention relates to the field of storage and preservation of livestock products, in particular to a method for keeping pork fresh at ice temperature, in particular to a method for extending the shelf life of pork by utilizing the technology of keeping fresh at ice temperature. Background technique my country is a big consumer of pork, so it is very important to develop fresh-keeping technology for meat products. Especially the advent of chilled meat in recent years has put forward higher requirements for pork fresh-keeping technology. However, the shelf life of chilled meat at ordinary low temperatures is only about 4 (4°C) days, which is a great challenge to ensure the high-quality supply of pork in cities. Research to prolong its shelf life is imperative. The freezing point of food (also known as freezing point) is lower than 0°C. When the temperature is higher than the freezing point, the cells are always in a living state. Dr. Yamane Akimi from J...

AI Technical Summary

Problems solved by technology

The impact of ice temperature on food quality is the premise of ice temperature research and application. The applicability of ice temperature in food preservation is also a key technical point that must be broken through in the research and application of this technology. Domestic research on this is not yet deep.

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