High oxygen antistaling packaging technology for supermarket fresh meat
A technology of fresh-keeping packaging and supermarket raw materials, which can be applied in the direction of packaging, packaging under vacuum/special atmosphere, and packaging objects under special gas conditions, etc., which can solve the problems of short shelf life, rapid decline of fresh sensory quality, hidden dangers of safety and health, etc. To achieve the effect of extending the shelf life
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[0035] The fresh and cooled pork entering the supermarket is divided, sliced, shredded or diced, stirred with 2% salt and 2-5% cooking wine, subjected to limited conditioning and antibacterial treatment, and then packed into PP thermoformed packaging boxes. Modified atmosphere fresh-keeping packaging, PA / PE or BOPP / PE composite film is used as the box cover film for heat sealing; the combination of fresh-keeping gas used in high-oxygen modified fresh-keeping packaging is: 70% O 2 and 30% CO 2 , the combined gas pressure in the box is set at 0.01-0.03Mpa, and the shelf storage temperature range is 5±3°C.
[0036] The above-mentioned high-oxygen modified packaging makes the total number of bacteria and coliforms in fresh pork first decrease and then increase. After 2 days, the total number of bacteria reaches a low point, reducing the total number of bacteria and coliforms by 1.2 orders of magnitude, and reaches the packaging level on the 5th day. When the order of magnitude le...
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