Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging

Abstract

The invention discloses a method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging; the method is based on the study of the preservative effect of cooled meat by the combination of chilling and oxygen modified atmospheric of different concentration; the method sets up six experimental groups, comprising chilling, freezing(4 DEG C), vacuum packing and chilling, 20%CO2, 80%O2(hyperoxia) and chilling, 20%CO2, 20%O2, 60%N2 and chilling and 20%CO2, 80%N2(oxygen free) and chilling and measures total plate count, TVBN, drip loss rate, water retaining capacity and color difference. The invention has the following advantages: the total plate count 24d under the condition of chilling and high concentration oxygen does not exceed the health standard of cooled meat; high concentration oxygen modified atmospheric can maintain the color of cooled meat to change in a small range during the whole storage period; by using the method combining chilling and high concentration oxygen modified atmospheric packaging, the shelf period cooled meat can be prolonged and color of cooled meat can be maintained, and cooled meat can be kept fresh for above twenty four days.

Description

technical field [0001] The present invention relates to the field of storage and preservation of livestock products, in particular to a method for keeping pork fresh by combining ice temperature with modified atmosphere, specifically a method for extending the shelf life and color protection of pork by using the modified atmosphere packaging technology of ice temperature combined with 80% oxygen and 20% carbon dioxide . Background technique [0002] In recent years, the consumption of chilled meat has been increasing year by year. However, the shelf life of pork refrigerated at 4°C in supermarkets and chilled meat special sales points is very short, resulting in a short circulation distance of chilled meat and difficulty in ensuring quality. Therefore, it is imperative to vigorously develop chilled meat preservation technology. must do. [0003] Ice temperature is the temperature range from 0°C to the initial freezing point of meat (Anders H, Vidar H, Anne K. Advances in Su...

AI Technical Summary

Problems solved by technology

During the long-term storage of pork, myoglobin will undergo a series of changes, and its color will also change accordingly. Filling a certain proportion of oxygen in the modified atmosphere packaging can maintain the initial bright red color of pork, Martinez et al. (2006) reported Fresh meat sausage can be stored in 80% O at 2±1°C 2 Keep bright red col

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