Quality requirements for the hottest fresh meat pa
2022-10-20- Detail
Wang Haowei's scientific and technological team was shortlisted as one of the top 10 high-level scientific and technological talent teams in the province. The quality assurance requirements for fresh meat packaging
China's total annual output of pork, mutton, beef and other meat accounts for about one third of the world's total output. Fresh meat is different from cooked meat. Even those pigs, cattle, sheep and chickens slaughtered after quarantine must pay attention to health and safety in storage, transportation and marketing, otherwise they will be polluted and affect the health of consumers. (3) fire prevention and extinguishing system. The pre-sale packaging of fresh meat is of great significance to maintain the quality of fresh meat/
spontaneous modified atmosphere film packaging, also known as inflatable packaging (map), is a new packaging technology that appeared in the U.S. market in the mid-1990s. At present, map has been widely used in the field of fresh-keeping. By packaging on the processing site of fresh meat, map can ensure the hygiene of food and prolong the shelf life by more than three times. The traditional fresh meat packaging is filled with nitrogen, while map is filled with 80% oxygen and 20% carbon dioxide. The selection of the experiment: oxygen keeps the meat fresh, and carbon dioxide can well inhibit the survival of bacteria, which effectively extends the shelf life
fresh meat in ordinary packaging began to deteriorate after two to three days, while meat in map packaging remained fresh after two to three days. The traditional packaged meat has a shelf life of only about two days. If it is not sold at the expiration, it can only be discarded. However, map technology can be used for a long time. 11. Lift the cylinder and adjust the height: within 0 (5) 00mm to ensure the freshness of the sold meat, so as to reduce waste. In addition, using map packaging can also reduce the distribution frequency and save logistics costs
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