Method for extending shelf life of pork using ice for fresh-keeping
A technology of shelf life and ice temperature, applied in the field of storage and preservation of livestock products, can solve the problems of in-depth research
Active Publication Date: 2010-08-04
SHANGHAI OCEAN UNIV
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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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[0028] 1 Materials and methods
[0029] 1.1 Raw meat
[0030] Pig hind legs within 12 hours after slaughter are purchased directly from slaughterhouses. Trimming of raw meat: Drain the surface moisture of the fresh pork after slaughter, and divide the whole pig into evenly sized pork pieces according to the uniform division method of the supermarket. Packaging of raw meat: Use PVC tray with grooves on the bottom + biaxially stretched heat shrinkable film. In the space formed by the tray and shrink film, the raw meat occupies 2 / 3 and the air occupies 1 / 3.
[0031] 1.2 Experimental design
[0032] 1.2.1 Sample processing
[0033]The samples were placed in four temperature environments, namely stable -1°C (ice temperature I), fluctuating -1°C (ice temperature II), 4°C refrigeration and -18°C freezer. The samples were pre-cooled to a central temperature of 0°C before being placed in an ice-temperature storage environment. Stable ice temperature ring (ice temperature I) is to ...
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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 [0001] 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 [0002] 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. [0003] 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. ...
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IPC IPC(8): A23B4/06
Inventor 谢晶李建雄潘迎捷肖虹
Owner SHANGHAI OCEAN UNIV