High oxygen antistaling packaging technology for supermarket fresh meat

Abstract

An antistaling technique for the raw fresh meat in supermarket includes such steps as cutting for quantitatively dividing the fresh meat, mixing it with edible salt and flavouring wine, loading in box, filling the mixture of O2 (60-80%) and CO2 (20-40%), sealing by plastic film, and storing at 5+ / -3 deg.C.

Description

1. Technical field: [0001] The high-oxygen-adjusted fresh-keeping packaging technology for supermarket fresh meat of the invention relates to the processing and packaging of fresh meat, in particular to a high-oxygen-adjusted fresh-keeping packaging technology in the circulation process of supermarket fresh meat. 2. Technical background: [0002] Developed countries in the world have carried out systematic and in-depth research on fresh meat cuts. More than 90% of the fresh meat consumed in these countries are packaged chilled meats that are hygienic, safe and of high quality. From the perspective of food safety and fresh sensory quality issues that consumers are most concerned about, the safety quality and shelf life of fresh meat are determined by many factors such as microbial control of raw meat during the slaughtering process, fresh-keeping treatment, packaging methods, etc. The quality of fresh meat Microbial spoilage is undoubtedly the most dangerous factor; consumers...

AI Technical Summary

Problems solved by technology

With the rapid development of my country's supermarket economy, the cold chain circulation of fresh pork in large and medium-sized cities has basically been established, and the scale of fresh meat entering supermarkets is increasing. Hidden dangers in sanitation, fresh sensory quality declines rapidly, and shelf life is short. It is necessary to research and develop advanced packaging preservation and safety and quality control technologies to meet consumers' urgent requirements for fresh meat hygiene, safety and high quality.