Fresh meat preservation method

Abstract

The invention discloses a method for preserving fresh meat, wherein the oxygen permeability is 1.5-1.9 cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging material is used to package fresh meat, vacuumize for 13s, and store in an environment of ‑2~0°C. The invention has the beneficial effect that, by selecting barrier packaging materials with low oxygen permeability and storing fresh meat at a suitable temperature, the flexible combined fresh-keeping method for fresh mutton using barrier packaging coupled with storage temperature has significant antibacterial performance and stable fresh-keeping effect, significantly prolongs the shelf life of fresh mutton, and is suitable for the preservation of fresh meat such as mutton.

Description

Technical Field

[0001] The present invention relates to the technical field of meat preservation, and more specifically, to a method for preserving fresh meat. Background Art

[0002] Mutton is a protein-rich meat with low fat content and rich vitamin content, which can provide essential amino acids, fatty acids and other nutrients for the human body. With the evolution of consumption patterns and the enhancement of awareness of healthy eating, ensuring the quality, safety and preservation of meat has become an area of ​​key concern. As an effective barrier, packaging effectively protects meat and other foods from physical, chemical and biological factors, ensures the preservation of food quality and prolongs the shelf life of food. However, the selection of fresh-keeping packaging for chilled mutton faces two challenges: first, the air permeability of the packaging material used is unclear; second, the optimal storage temperature for chilled mutton is still uncertain. Therefore, it is necessary to study a preservation method that combines packaging and storage temperature suitable for extending the shelf life of chilled mutton.

[0003] The barrier property of packaging generally refers to the ability of packaging materials to effectively prevent specific substances (such as gases and liquids) from penetrating from one side to the other. For meat packaging, considering the differences in the quality of livestock and poultry products, it is crucial to explore water and oxygen barrier properties that match the level required to maintain meat quality and extend the shelf life of meat. Oxygen is a key factor that causes oxidation of meat products and regulates the decline of spoilage microorganisms, so low oxygen permeability packaging will be the inevitable choice for meat preservation packaging. Low-temperature storage is a key factor in ensuring the quality of meat products. It effectively maintains meat quality by inhibiting microbial growth, reducing enzyme activity and water loss, slowing down oxidation reactions, and preventing contamination through various mechanisms. In summary, in order to cater to the public's consumption habits and promote the development of the industry, it is imperative to develop a flexible combined preservation technology with certain barrier properties and specific storage temperature to extend the shelf life of fresh mutton. Summary of the invention

[0004] An object of the present invention is to solve at least the above-mentioned problems and provide a method for preserving fresh meat. The method selects barrier packaging materials with low oxygen permeability and stores the fresh meat at a suitable temperature. The flexible combination preservation method for fresh mutton using barrier packaging coupled with storage temperature has significant antibacterial performance and stable preservation effect, which significantly extends the shelf life of fresh mutton and is suitable for the preservation of fresh meat such as mutton.

[0005] In order to achieve these purposes and other advantages of the present invention, a method for preserving fresh meat is provided, wherein the oxygen permeability is 1.5-1.9 cm 3 / (m 2Fresh meat was packed in polyamide / polyethylene packaging materials with a pressure of 0.1MPa (·24h·0.1MPa), vacuumed for 13s, and stored in an environment of -2~0℃.

[0006] Preferably, the oxygen permeability is 1.7 cm 3 / (m 2 The fresh mutton was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (·24h·0.1MPa), vacuumed for 13 s, and stored in an environment of -2~0℃.

[0007] Preferably, the fresh meat is one of mutton, beef and pork.

[0008] Preferably, the fresh meat is mutton.

[0009] Preferably, before the fresh meat is packaged, a pretreatment process of the fresh meat is also included, and the pretreatment process specifically includes the following steps: S1. Preparation of crushed raw materials: washing the waste, treating it at 90-100°C for 3-4h, and then crushing it through a 60-80 mesh sieve to obtain crushed raw materials; the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:0.5-2; S2, preparation of soaking liquid: take the crushed raw material in S1 and place it in sterile water, extract it at 50-60°C for 4-5h, then add the complex enzyme, treat it at 40-50°C for 40-50min, and then place it in a water bath at 80-90°C for 1.5h to obtain an intermediate liquid; bake the intermediate liquid at 90-100°C to concentrate it to one-fifth of the volume, and cool it to room temperature to obtain a soaking liquid; the mass ratio of the crushed raw material, the sterile water, and the complex enzyme is 1:6-8:0.005-0.01, and the complex enzyme is cellulase and pectin lyase in a mass ratio of 1:0.5; S3, soaking the fresh meat: soak the fresh meat in the soaking solution in S2 for 10-15 minutes, and then drain for 10 minutes to obtain the pretreated fresh meat.

[0010] Preferably, in step S1, the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:1.

[0011] The present invention has at least the following beneficial effects: First, the present invention selects barrier packaging materials with low oxygen permeability and stores fresh meat at a suitable temperature. The barrier packaging coupled with the storage temperature used in the flexible combination preservation method for fresh mutton has significant antibacterial performance and stable preservation effect, which significantly extends the shelf life of fresh mutton and is suitable for the preservation of fresh meat such as mutton.

[0012] Second, the present invention uses sorghum straw and sugarcane bagasse as raw materials to prepare soaking liquid for fresh meat. Sorghum straw is rich in various phenolic acids, organic acids, ketones and other substances such as ferulic acid, and has a good antibacterial effect on some pathogenic bacteria, while sugarcane bagasse is rich in antioxidant and antibacterial components such as flavonoids, cellulose, and lignin, and has a good antibacterial effect on a broad spectrum of Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The combination of the two can, on the one hand, synergistically inhibit bacteria and greatly improve the preservation effect and shelf life of meat products. On the other hand, it also allows the two types of waste, sorghum straw and sugarcane bagasse, to be reused, making resource utilization more optimized and rational.

[0013] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. DETAILED DESCRIPTION

[0014] The present invention is further described in detail below in conjunction with embodiments so that those skilled in the art can implement the invention with reference to the description.

[0015] The present invention is based on the technical solution of the present invention selected from the following experimental process, specifically comprising: S1, according to the difference in barrier properties, the packaging materials are selected to have oxygen permeability of 1.70, 23.95, 1631.44cm 3 / (m 2 ·24h·0.1MPa) of polyamide / ethylene-vinyl alcohol copolymer / polyethylene, polyamide / polyethylene, polypropylene; S2: According to the actual storage and transportation process, the storage temperature is selected as -1℃ and 4℃, respectively, with a fluctuation range of ±0.5; S3: The fresh meat is vacuum packed using the above packaging materials, the vacuum packaging time is 13s, and it is stored at -1℃ and 4℃ respectively; S4: According to the storage and preservation experiment results, the neural network algorithm is used to iteratively optimize the packaging materials and storage temperature selection to obtain the best preservation solution for the fresh mutton. The preservation solution with the best preservation effect is specifically described below.

[0016] The present invention provides a method for preserving fresh meat, using an oxygen permeability of 1.5-1.9 cm 3 / (m 2 Fresh meat is packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (24 h), vacuumed for 13 seconds, and stored in an environment of -2 to 0°C; In the above technical solution, the oxygen permeability is 1.5~1.9cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging materials are purchased on the market, and the oxygen permeability is preferably 1.7cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging materials are used to package fresh mutton. With this design, the packaging materials with low oxygen permeability can block oxygen from entering the packaging bag and contacting the fresh meat to cause oxidative corruption. Secondly, it is stored at -2~0℃. The low temperature conditions can also inhibit the bacteria inside the fresh meat, further improving the preservation effect and shelf life of the fresh meat.

[0017] In another technical solution, the fresh meat is one of mutton, beef and pork, preferably mutton. The design of the present invention has a slightly better preservation effect on mutton than beef and pork products.

[0018] In another technical solution, before the fresh meat is packaged, a pretreatment process of the fresh meat is also included, and the pretreatment process specifically includes the following steps: S1. Preparation of crushed raw materials: washing the waste, treating it at 90-100°C for 3-4h, and then crushing it through a 60-80 mesh sieve to obtain crushed raw materials; the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:0.5-2; S2, preparation of soaking liquid: take the crushed raw material in S1 and place it in sterile water, extract it at 50-60°C for 4-5h, then add the complex enzyme, treat it at 40-50°C for 40-50min, and then place it in a water bath at 80-90°C for 1.5h to obtain an intermediate liquid; bake the intermediate liquid at 90-100°C to concentrate it to one-fifth of the volume, and cool it to room temperature to obtain a soaking liquid; the mass ratio of the crushed raw material, the sterile water, and the complex enzyme is 1:6-8:0.005-0.01, and the complex enzyme is cellulase and pectin lyase in a mass ratio of 1:0.5; S3, soaking the fresh meat: soak the fresh meat in the soaking solution in S2 for 10-15 minutes, and then drain for 10 minutes to obtain the pretreated fresh meat; In the above technical scheme, the waste is preferably sorghum straw and sugarcane bagasse in a mass ratio of 1:1. The raw materials involved in this technical scheme can be purchased in the market. In this technical scheme, in step S2, sterile water is first used for initial extraction, which can soften the structure of sorghum straw and sugarcane bagasse on the one hand, and at the same time allow a small part of the effective components in sorghum straw and sugarcane bagasse to escape into the sterile water. Then, a composite enzyme is used to lyse the sorghum straw and sugarcane bagasse, allowing most of the effective components in the sorghum straw and sugarcane bagasse to escape. Finally, water extraction is performed at high temperature to enrich the effective components and inactivate the enzyme at the same time. The overall technical scheme is reasonable and effective, and by using high Sorghum straw and bagasse are used as raw materials to prepare the soaking liquid for fresh meat. Sorghum straw is rich in various phenolic acids, organic acids, ketones and other substances such as ferulic acid, which have a good antibacterial effect on some pathogenic bacteria, while bagasse is rich in antioxidant and antibacterial ingredients such as flavonoids, cellulose, and lignin, which have a good antibacterial effect on a broad spectrum of Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The combination of the two can, on the one hand, synergistically inhibit bacteria and greatly improve the preservation effect and shelf life of meat products. On the other hand, it also makes the two types of waste, sorghum straw and bagasse, available for reuse, making the use of resources more optimized and rational.

[0019] The beneficial effects of the present invention are described below with reference to specific embodiments.

[0020] <Example 1> The present invention provides a method for preserving fresh meat, using an oxygen permeability of 1.7 cm 3 / (m 2 Fresh meat was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (24 h), vacuumed for 13 seconds, and stored at -1°C. Among them, the fresh meat is mutton, and the oxygen permeability is 1.7cm 3 / (m 2 The polyamide / polyethylene packaging materials with a capacity of ·24h·0.1MPa) were purchased from Shenghui New Materials Co., Ltd.; the mutton was purchased from Shigatse Mount Everest Agricultural Investment Baiyacheng Agricultural and Animal Husbandry Products Processing Co., Ltd., and the fascia and excess fat of the mutton purchased from the market were removed.

[0021] <Example 2> The present invention provides a method for preserving fresh meat, using an oxygen permeability of 1.7 cm 3 / (m 2 Fresh meat was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (24 h), vacuumed for 13 seconds, and stored at -1°C. Among them, the fresh meat is beef, and the oxygen permeability is 1.7cm 3 / (m 2The polyamide / polyethylene packaging materials with a holding time of 24 hours and a holding time of 0.1 MPa were purchased from Shenghui New Materials Co., Ltd. The beef was purchased from Beijing Ershang Muxiangyuan Halal Meat Food Co., Ltd., and the fascia and excess fat of the beef purchased from the market were removed.

[0022] <Example 3> The present invention provides a method for preserving fresh meat, which specifically comprises the following steps: (1) Fresh meat pretreatment, specifically including the following steps: S1. Preparation of crushed raw materials: washing the waste, treating it at 90° C. for 4 h, and then crushing it through a 60-mesh sieve to obtain crushed raw materials; the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:1; S2, preparation of soaking liquid: take the crushed raw material in S1 and place it in sterile water, extract it at 50°C for 5h, then add the complex enzyme, treat it at 50°C for 40min, and then place it in a water bath at 80°C for 1.5h to obtain an intermediate liquid; bake the intermediate liquid at 90°C to concentrate it to one-fifth of the volume, and cool it to room temperature to obtain a soaking liquid; the mass ratio of the crushed raw material, the sterile water, and the complex enzyme is 1:6:0.005, and the complex enzyme is cellulase and pectin lyase in a mass ratio of 1:0.5; S3, soaking the fresh meat: soak the fresh meat in the soaking solution in S2 for 10 minutes, and then drain for 10 minutes to obtain the pretreated fresh meat; (2) Fresh meat packaging, as follows: The oxygen permeability is 1.7cm 3 / (m 2 The fresh meat drained in S3 was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (24 h), vacuumed for 13 s, and stored in an environment of -1°C; Among them, the fresh meat is mutton, and the oxygen permeability is 1.7cm 3 / (m 2 The polyamide / polyethylene packaging materials with a capacity of ·24h·0.1MPa) were purchased from Shenghui New Materials Co., Ltd.; the mutton was purchased from Shigatse Mount Everest Agricultural Investment Baiyacheng Agricultural and Animal Husbandry Products Processing Co., Ltd., and the fascia and excess fat of the mutton purchased from the market were removed.

[0023] <Example 4> The present invention provides a method for preserving fresh meat, which specifically comprises the following steps: (1) Fresh meat pretreatment, specifically including the following steps: S1. Preparation of crushed raw materials: washing the waste, treating it at 100° C. for 3 h, and then crushing it through an 80-mesh sieve to obtain crushed raw materials; the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:2; S2, preparation of soaking liquid: take the crushed raw material in S1 and place it in sterile water, extract it at 60°C for 4h, then add the complex enzyme, treat it at 40°C for 50min, and then place it in a water bath at 90°C for 1.5h to obtain an intermediate liquid; bake the intermediate liquid at 95°C to concentrate it to one-fifth of the volume, and cool it to room temperature to obtain a soaking liquid; the mass ratio of the crushed raw material, the sterile water, and the complex enzyme is 1:8:0.01, and the complex enzyme is cellulase and pectin lyase in a mass ratio of 1:0.5; S3, soaking the fresh meat: soak the fresh meat in the soaking solution in S2 for 15 minutes, and then drain for 10 minutes to obtain the pretreated fresh meat; (2) Fresh meat packaging, as follows: The oxygen permeability is 1.7cm 3 / (m 2 The fresh meat drained in S3 was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (24 h), vacuumed for 13 s, and stored in an environment of -1°C; Among them, the fresh meat is beef, and the oxygen permeability is 1.7cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging materials were purchased from Shenghui New Materials Co., Ltd.; beef was purchased from Beijing Ershang Muxiangyuan Halal Meat Food Co., Ltd., and the fascia and excess fat of beef purchased from the market were removed; <Comparative Example 1> The difference from Example 1 is that the oxygen permeability is 1631.44cm 3 / (m 2 ·24h·0.1MPa) polypropylene packaging material was used to pack fresh mutton, vacuumed for 13s, and stored in an environment of 4℃; the oxygen permeability was 1631.44cm 3 / (m 2 ·24h·0.1MPa) polypropylene packaging materials were purchased from Shenghui New Materials Co., Ltd.

[0024] <Comparative Example 2> The difference from Example 1 is that the oxygen permeability is 23.95cm 3 / (m 2 Fresh mutton was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (·24h), vacuumed for 13 seconds, and stored in an environment of 4°C; the oxygen permeability was 23.95 cm 3 / (m 2 The polyamide / polyethylene packaging material with the capacity of 0.1MPa (24h) was purchased from Shenghui New Materials Co., Ltd.

[0025] <Comparative Example 3> The difference from Example 1 is that the oxygen permeability is 1.70 cm 3 / (m 2 Fresh mutton was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (·24h), vacuumed for 13 seconds, and stored in an environment of 4°C; the oxygen permeability was 1.70 cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging materials were purchased from Shenghui New Materials Co., Ltd. <Comparative Example 4> The difference from Example 1 is that the oxygen permeability is 1631.44cm 3 / (m 2 Fresh mutton was packed in polypropylene packaging materials with a pressure of 0.1 MPa (·24h), vacuumed for 13 seconds, and stored in an environment of -1°C; the oxygen permeability was 1631.44 cm 3 / (m 2 ·24h·0.1MPa) polypropylene packaging materials were purchased from Shenghui New Materials Co., Ltd.

[0026] <Comparative Example 5> The difference from Example 1 is that the oxygen permeability is 23.95cm 3 / (m 2 Fresh mutton was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (·24h), vacuumed for 13 seconds, and stored in an environment of -1°C; the oxygen permeability was 23.95 cm 3 / (m 2 The polyamide / polyethylene packaging material with the capacity of 0.1MPa (24h) was purchased from Shenghui New Materials Co., Ltd.

[0027] <Comparative Example 6> The difference from Example 3 is that in this comparative example, only sorghum straw is added in step S1.

[0028] <Comparative Example 7> The difference from Example 3 is that in this comparative example, only bagasse is added in step S1.

[0029] <Changes in the total number of colonies in fresh meat during storage> The changes in the total number of colonies during storage of Example 1, Example 3 and Comparative Examples 1 to 5 were determined, as shown in Table 1; the changes in the total number of colonies during storage of Example 2, Example 4 and Comparative Examples 6 to 7 were determined, as shown in Table 2.

[0030] Table 1 Changes in the total number of colonies in mutton during storage in Example 1, Example 3 and Comparative Examples 1 to 5 (unit: lg (cfu / g)) As can be seen from Table 1, the oxygen permeability of Example 1 and Example 3 is 1.70 cm 3 / (m 2 ·24h·0.1MPa) polyamide / polyethylene packaging material packaging coupled with a storage temperature of -1°C is beneficial to inhibiting the growth of microorganisms on the surface of mutton; Among them, Example 3 can further improve the storage period and storage quality of fresh mutton by soaking fresh mutton in the soaking liquid prepared from two types of agricultural and forestry wastes, sorghum straw and sugarcane bagasse.

[0031] Table 2 Changes in the total bacterial count of beef in Example 2, Example 4 and Comparative Examples 6-7 during storage (unit: lg (cfu / g)) As can be seen from Table 2, after 28 days of storage, the total bacterial count of the beef in Example 2 and Example 4 is much lower than that in Comparative Examples 6 and 7, indicating that the soaking liquid prepared by the present invention using bagasse and sorghum straw has a synergistic effect and can greatly extend the preservation effect and shelf life of fresh beef.

[0032] <Changes in Volatile Basic Nitrogen Content of Fresh Meat during Storage> The changes in the volatile basic nitrogen content of mutton in Example 1 and Comparative Examples 1 to 5 during storage were measured, as shown in Table 3.

[0033] Table 3 Changes in volatile basic nitrogen content of mutton during storage (unit: mg / 100g) As shown in Table 3, the oxygen permeability of Example 1 is 1.70 cm 3 / (m 2 The polyamide / polyethylene packaging material with a temperature of -1°C for 24 hours and a pressure of 0.1 MPa for 24 hours is beneficial to inhibiting protein oxidation of mutton during storage.

[0034] <Changes in total thiol content in fresh meat during storage> The total thiol content was measured as follows: 1.00 g of fresh meat in storage was weighed, 10 mL of 2% (w / v) SDS buffer was added, and the mixture was homogenized three times at 10,000 rpm for 30 seconds each time, and then centrifuged at 4000 × g for 20 minutes at 4°C to obtain a supernatant. The protein concentration of the supernatant was determined using a BCA protein kit. According to the determined protein concentration, the protein concentration of the supernatant was adjusted to 2 mg / mL (such as concentrated or diluted with water) to obtain a protein solution. 0.5 mL of the protein solution was mixed with 2.5 mL of Tris-Gly-8M urea buffer and 0.02 mL of 4 mg / mL DTNB. After incubation at 25°C for 30 minutes, the 412 nm (A 412 ). The calculation formula of total thiol content is as follows: Total thiol content: -SH (μmol / g protein) = 73.53 × A 412 ×D / C; Where D is the dilution factor (6.04) and C (mg / mL) is the protein concentration in the test sample.

[0035] Sample: According to the above-mentioned method for measuring the total thiol content, the changes in the total thiol content of the mutton of Example 1 and Comparative Examples 1 to 5 during storage were measured, as shown in Table 4.

[0036] Table 4 Changes in total sulfhydryl content in mutton during storage (unit: μmol / g protein) As can be seen from Table 4, Example 1 uses an oxygen permeability of 1.70 cm 3 / (m 2 The polyamide / polyethylene packaging material with a pressure of 0.1 MPa (·24h·0.1MPa) coupled with a storage temperature of -1°C was beneficial to the increase of the thiol content of mutton during storage.

[0037] <Changes in Carbonyl Content in Fresh Meat during Storage> The carbonyl content was measured as follows: 200 μL of 2 mg / mL mutton protein extract was added with 1 mL of TCA (10%, m / v) solution to precipitate the protein. After the protein was completely precipitated, the supernatant was discarded at 12,000 rpm at 4°C for 5 min to obtain the first precipitate. 400 μL of 10 mM 2,4-dinitrophenylhydrazine was added to the first precipitate, vortexed and mixed, and then reacted in the dark for 30 min. The second precipitate was obtained after centrifugation at 12,000 rpm at 4°C for 5 min and the supernatant was discarded. Add 500 µL of 0.2 kg / L TCA solution to the second precipitate and mix with 1 mL of ethanol-ethyl acetate solution (v:v=1:1). After standing for 30 min, centrifuge at 12000 rpm for 5 min at 4 °C and remove the supernatant to obtain the third precipitate. Use phosphate buffer with pH=7.2 to remove insoluble substances in the third precipitate. After standing for 15 min, measure the absorbance at 280 nm and 370 nm, respectively, and record it as A 280 and A 370 .

[0038] Carbonyl content (nmol / mg protein) = 10 6 ×A 370 / (22000×(A 280 -A 370 ×0.43) Sample: According to the above-mentioned method for determining carbonyl content, the changes in carbonyl content of mutton in Example 1 and Comparative Examples 1 to 5 during storage were determined, as shown in Table 5.

[0039] Table 5 Changes in carbonyl content in mutton during storage (unit: nmol / mg protein) As can be seen from Table 5, Example 1 uses an oxygen permeability of 1.70 cm 3 / (m 2 The polyamide / polyethylene packaging material with a temperature of -1°C for 24h and 0.1MPa for 24h was beneficial to inhibit the increase of carbonyl content in mutton during storage.

[0040] In summary, the present invention adopts an oxygen permeability of 1.70 cm 3 / (m 2·24h·0.1MPa) polyamide / polyethylene packaging material packaging coupled with a storage temperature of -1°C is more conducive to inhibiting the growth of microorganisms and protein oxidation in fresh mutton during storage, thereby greatly extending the preservation effect and shelf life of mutton. In addition, by using sorghum straw and sugarcane bagasse, two types of agricultural and forestry wastes as raw materials, the soaking liquid for fresh meat is prepared. Among them, sorghum straw is rich in various phenolic acids, organic acids, ketones and other substances such as ferulic acid, which has a good antibacterial effect on some pathogenic bacteria, while sugarcane bagasse is rich in antioxidant and antibacterial components such as flavonoids, cellulose, and lignin, which has a good antibacterial effect on a wide spectrum of Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The combination of the two can, on the one hand, synergistically inhibit bacteria and reduce the total number of colonies of fresh meat during storage, thereby greatly improving the preservation effect and shelf life of meat products. On the other hand, it also allows the two types of wastes, sorghum straw and sugarcane bagasse, to be reused, making resource use more optimized and rational.

[0041] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the embodiments shown and described herein.

Claims

1. A method for preserving fresh meat, characterized in that: The oxygen permeability is 1.5~1.9cm 3 / (m 2 Fresh meat was packed in polyamide / polyethylene packaging materials with a pressure of 0.1MPa (·24h·0.1MPa), vacuumed for 13s, and stored in an environment of -2~0℃.

2. The method for preserving fresh meat according to claim 1, characterized in that: The oxygen permeability is 1.7cm 3 / (m 2 The fresh mutton was packed in polyamide / polyethylene packaging materials with a pressure of 0.1 MPa (·24h·0.1MPa), vacuumed for 13 s, and stored in an environment of -2~0℃.

3. The method for preserving fresh meat according to claim 1, characterized in that: The fresh meat is one of mutton, beef and pork.

4. The method for preserving fresh meat according to claim 3, characterized in that: The fresh meat is mutton.

5. The method for preserving fresh meat according to claim 3, characterized in that: Before the fresh meat is packaged, the fresh meat is pre-processed, which specifically includes the following steps: S1. Preparation of crushed raw materials: washing the waste, treating it at 90-100°C for 3-4h, and then crushing it through a 60-80 mesh sieve to obtain crushed raw materials; the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:0.5-2; S2, preparation of soaking liquid: take the crushed raw material in S1 and place it in sterile water, extract it at 50-60°C for 4-5h, then add the complex enzyme, treat it at 40-50°C for 40-50min, and then place it in a water bath at 80-90°C for 1.5h to obtain an intermediate liquid; bake the intermediate liquid at 90-100°C to concentrate it to one-fifth of the volume, and cool it to room temperature to obtain a soaking liquid; the mass ratio of the crushed raw material, the sterile water, and the complex enzyme is 1:6-8:0.005-0.01, and the complex enzyme is cellulase and pectin lyase in a mass ratio of 1:0.5; S3, soaking the fresh meat: soak the fresh meat in the soaking solution in S2 for 10-15 minutes, and then drain for 10 minutes to obtain the pretreated fresh meat.

6. The method for preserving fresh meat according to claim 5, characterized in that: In step S1, the waste is sorghum straw and sugarcane bagasse in a mass ratio of 1:1.

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