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

Abstract

The invention discloses a method for prolonging cooled meat shelf period by combination of chilling and high concentration carbon dioxide modified atmospheric packaging; the method studies 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(-1+ / -0.5 DEG C), freezing(4 DEG C), vacuum packing, 80%CO2, 20%N2 and chilling, 50%CO2, 50%N2 and chilling and 20%CO2, 80%N2 and chilling and measures total plate count, TVBN, drip loss rate, water retaining capacity and color difference. The invention has the following advantages: the higher the concentration of carbon dioxide is, the more obvious the antibacterial effect is and the total plate count of the 80%CO2 experimental group is least during the whole storage period; the TVBN of the experimental groups of modified atmospheric packaging always remains a lower level; by using the method combining chilling and high concentration carbon dioxide modified atmospheric packaging, the shelf period cooled meat can be prolonged and cooled meat can be kept fresh for twenty four days.

Description

technical field [0001] The invention relates to the field of storage and preservation of livestock products, in particular to a method for fresh-keeping pork in combination with ice temperature and controlled atmosphere, in particular a method for extending the shelf life of pork by using ice temperature in combination with high-concentration carbon dioxide preservation technology. Background technique [0002] In recent years, the domestic consumption of chilled meat has increased greatly. However, at present, the shelf life of chilled meat at refrigerated temperature is short, resulting in short circulation distance and difficult to guarantee the quality. Vigorously developing chilled meat preservation technology meets the current social needs. [0003] The initial freezing point of most foods is between -0.5°C and -2.8°C (Fennema O R, Powrie W D, Marth E H. Low-temperature preservation of foods and living matter. New York: Marcel Dekker. 1973: 93-104), Ice temperature pre...

AI Technical Summary

Problems solved by technology

[0002] In recent years, the domestic consumption of chilled meat has increased greatly. However, the current shelf life of chilled meat at refrigerated temperatures is short, resulting in a short circulation distance and difficulty in ensuring quality. Vigorously developing chilled meat preservation technology meets current social needs

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