Modified atmosphere package capable of delaying deterioration of livestock meat and detection method of deterioration of livestock meat

Abstract

The invention discloses modified atmosphere package capable of delaying deterioration of livestock meat and a detection method of the deterioration of the livestock meat. The modified atmosphere package and the detection method are realized through the following steps of: performing acid discharge on the livestock meat for 48 hours at 0-4 DEG C, cleaning the livestock meat after acid discharge with alcohol, and performing ultraviolet sterilization treatment; putting packed samples in a modified atmosphere package box which is cleaned with the alcohol and on which ultraviolet sterilization disinfection treatment is performed, and performing modified atmosphere packaging by using a modified atmosphere packaging machine; immediately putting the modified atmosphere package sample box which is inspected to be intact in an incubator shaking box of 3-25 DEG C, and stimulating a logistic transportation link; and taking samples, detecting the content of biogenic amine and total volatile basic nitrogen, and judging the freshness of the livestock meat. According to the modified atmosphere package and the detection method disclosed by the invention, the modified atmosphere package is combined with the incubator shaking box for stimulating the logistic transportation mode, so that the deterioration of the livestock meat is delayed, the quality guarantee period from the production process link to the consumption link is prolonged, and the damage of the deterioration of the livestock meat to human bodies or environment is reduced.

Description

technical field [0001] The invention belongs to the field of meat preservation, and in particular relates to a modified atmosphere packaging for delaying deterioration of livestock meat and a detection method for deterioration of livestock meat. Background technique [0002] Livestock meat is an important source of food for Chinese residents and is rich in nutrients, but it is extremely vulnerable to microbial contamination in the entire supply chain from slaughter to sales. Meat is prone to spoilage under the action of microorganisms and endogenous enzymes, resulting in the loss of its nutritional value and edible value. Therefore, it is particularly important to predict the quality of meat in the early stage after slaughter, and it will provide a reference for whether the meat will be further distributed, transported or processed. The traditional determination of the freshness and shelf life of meat products usually uses microbial and sensory indicators as evaluation indi...

AI Technical Summary

Problems solved by technology

However, using each fresh-keeping technology alone has its obvious shortcomings. For example, the quality of meat decreases due to the formation of ice crystals and salting-out effects during the freezing and thawing process of low-temperature preservation; vacuum preservation cannot make the flavor of livestock meat last; agent poses a safety risk

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