Modified atmosphere packaging low-temperature beef refreshing method

Abstract

The invention provides a modified atmosphere packaging low-temperature beef refreshing method. The modified atmosphere configuration sets the mixing ratio of oxygen, carbon dioxide and nitrogen to be in the range of 40%-65% of O2, 25%-45% of CO2 and 10%-25% of N2; and the optimal modified atmosphere ratio is set as 50% of O2, 25% of CO2, 25% of N2 and 55% of O2, 35% of CO2, 10% of N2. The method of the invention comprises the following steps: firstly, cooling fresh beef at 0-4 DEG C, removing acid for 24h, boning, splitting, cutting flesh lump as about 300g, putting into a modified atmosphere packaging box, and carrying out gas flush packaging of the beef by means of coordination of a modified atmosphere packaging machine, thereby achieving the refreshing effect of 24d. The inflation time of modified atmosphere packaging is 3S, the pressure is 0.5Pa, and the packaged beef is put into a refrigerator or refrigerated cabinet with the temperature of 4+/-1 DEG C for storage. Both the aerobic bacterial count and the coliform group of the beef when the package is adopted are in the specified range of the national standard; and the physicochemical indexes of the sensory property, color, flexibility, smell and freshness of the beef and the total volatile basic nitrogen conform to the indexes of fresh meat.

Description

technical field [0001] The invention relates to meat preservation, and the modified atmosphere packaging adopted has been widely used. In particular, the optimized ratio of the modified atmosphere is the key technology of the realization method, which is sought after by colleagues and will inevitably produce important use value. Background technique [0002] In the process of preservation, circulation and sales, meat will be affected by biological, chemical and physical factors, which will change its color and reduce its quality, seriously reducing its edible value and commodity value, not only shortening the Extending the shelf life, increasing the risk of foodborne diseases, and making consumers lose their desire to buy. Modified atmosphere packaging is an ideal method to maintain the quality of meat and extend the shelf life of meat. Modified Atmosphere Packaging (MAP) is to pack food in packaging bags made of low-permeability materials, which are filled with a single or...

AI Technical Summary

Problems solved by technology

[0002] In the process of preservation, circulation and sales, meat will be affected by biological, chemical and physical factors, which will change its color and reduce its quality, seriously reducing its edible value and commodity value, not only shortening the The shelf life is prolonged, increasing the risk of foodborne diseases, and making consumers lose their desire to buy

Images