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Controlled-atmosphere freshness preservation method for cool fresh pork

A technology of controlled atmosphere preservation and pork, applied in the direction of preservation of meat/fish through freezing/cooling, preservation of meat/fish with chemicals, etc.

Active Publication Date: 2012-08-29
ANHUI CHANGFENG ANIMAL HUSBANDRY TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, no research on the use of nitric oxide for fresh meat preservation has been seen. Nitric oxide (NO) combines with myoglobin to form a nitric oxide myoglobin complex, namely nitrosomyoglobin (MbNO), which can make fresh meat bright red

Method used

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  • Controlled-atmosphere freshness preservation method for cool fresh pork
  • Controlled-atmosphere freshness preservation method for cool fresh pork
  • Controlled-atmosphere freshness preservation method for cool fresh pork

Examples

Experimental program
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Effect test

Embodiment

[0019] A modified atmosphere fresh-keeping method for chilled fresh pork comprises the following steps:

[0020] (1) Cool the selected fresh pork tenderloin for 24 hours, so that the central temperature of the fresh pork tenderloin drops to 0-4°C. Wipe the knives and chopping boards with 75% alcohol cotton balls in advance, and irradiate them with ultraviolet rays for 15 minutes. Aseptic operation, remove the surface layer of fresh pigs to reduce the initial bacterial count on the surface, remove fascia and excess fat, and cut into meat pieces weighing 100 g;

[0021] (2) Modified atmosphere packaging adopts M-380 modified atmosphere fresh-keeping packaging machine. Put the meat into a plastic box, vacuumize and fill with nitric oxide (NO), carbon dioxide (CO 2 ) and nitrogen (N 2 ) mixed gas for packaging; the inflated proportions of the three gases in the mixed gas are nitric oxide (NO) 1%, carbon dioxide (CO 2 ) 50% and nitrogen (N 2 ) 49%;

[0022] The modified atmos...

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Abstract

The invention relates to a controlled-atmosphere freshness preservation method for cool fresh pork. The method comprises the following operating steps of: (1) carrying out cooling and acid discharging on fresh pork for 24 hours so that the center temperature of the fresh pork is reduced to 0-4 DEG C, and cutting the fresh pork into pork blocks with the weight of 98-102 grams; (2) carrying out controlled-atmosphere packaging, i.e., placing the pork blocks into a plastic box, vacuumizing and filling mixed gas of nitric oxide, carbon dioxide and nitrogen into the plastic box for packaging, wherein the inflation ratio of nitric oxide to carbon dioxide to nitrogen in the mixed gas is 1:50:49; and (3) preserving the packaged cool fresh pork at a temperature of 3 plus or minus 1 DEG C. In the invention, nitric oxide is added into the mixed gas; a research result shows that the fresh pork has no obvious difference in variation of a microbiological index, a physicochemical index and a sensory index in the storage process; and nitric oxide with low concentration not only can replace carbon monoxide and prolong the shelf life of the cool fresh pork, but also ensures that the cool fresh pork has good freshness in the whole shelf life.

Description

technical field [0001] The invention belongs to the technical field of meat preservation, and in particular relates to a modified atmosphere packaging preservation method for chilled fresh pork. Background technique [0002] Generally speaking, safe and fresh pork is bright red. However, in the process of storage and sales, chilled meat is often affected by various environmental factors and appears surface discoloration, which turns from bright red to brown, which cannot meet the cycle requirements from production, sales to consumer refrigeration and preservation, and restricts chilled meat. development of. [0003] The color of meat is mainly composed of three different chemical forms of myoglobin (Mb) in meat, namely purple deoxymyoglobin (Mb), bright red oxymyoglobin (MbO 2 ) and the content and distribution of brown metmyoglobin (metMb). In normal circulation, myoglobin (Mb) quickly and O 2 Oxymyoglobin (MbO) that binds to the bright red color consumers love 2 ), bu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/16A23B4/06
Inventor 刘国庆甄长丰宗凯陈鸿书张黎利姚振乐
Owner ANHUI CHANGFENG ANIMAL HUSBANDRY TECH
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