Effective control of microorganisms in material selection and production
In the processing of low-temperature meat products, the selection of materials is the first link, and the initial number of bacteria in the raw materials determines the difficulty of microbial control in the subsequent processes. Better control of the initial bacterial count can make the growth period of the microorganisms grow at a lower rate and facilitate the control of growth.
Since many manufacturers use frozen meat for balanced production, it is very important to choose a reasonable thawing method and good environmental sanitation when defrosting frozen meat. It is necessary to better control the secondary pollution of raw materials and the reproduction of microorganisms.
Low temperature can inhibit the metabolic activities of microbial growth and reproduction, reduce the activity of enzymes and the speed of chemical reactions in meat products, so as to extend the preservation period of meat products. Temperature control is a top priority in the processing of meat products. The various raw materials used in meat products are more or less bacterium-infected, and they are mutually polluted during processing, and even in a sterile environment, the presence and activity of microorganisms cannot be completely avoided.
It is well known that the growth conditions of microorganisms require suitable temperature, sufficient nutrients and moisture. The raw materials for processing meat products are rich in nutrients and sufficient water. Once the temperature is suitable, the microorganisms will rapidly multiply, so that the meat products can be stored. Sexual and health security is greatly threatened. The temperature control during the processing of meat products is mainly to control the internal system temperature of the meat products. To effectively control the microorganisms in the system, it is necessary to ensure that the internal system temperature of the meat products in the whole process is always between 2 ° C and 10 ° C, thereby inhibiting the metabolic activities of microbial growth and reproduction, reducing the activity of the enzyme and the speed of chemical reactions in the meat products, but Temperature control should not be too low. If the temperature is too low, it will destroy the structure of some meat products or cause other damage, and it will consume more energy. The temperature control of the processing environment should be set around the internal system temperature of the meat product. Generally, in the long curing process of the processing, the temperature control should be kept at 2 °C - 6 °C; in other processing links, The ambient temperature should be controlled at 15 ° C - 25 ° C.
High temperature heat treatment is one of the safe and reliable methods of preservation of meat products. A well-designed thermal process not only kills all types of microorganisms present in meat products, inactivates enzyme activity, but also maintains good flavor, color, texture and nutrients in processed meat products. From the perspective of meat preservation, thermal processing refers to two temperature categories: sterilization and sterilization.
Sterilization generally refers to a heat treatment operation that heats the center temperature of the meat product to 65 ° C - 75 ° C. At this temperature, almost all enzymes and microorganisms in the meat product are inactivated or killed, but the bacterial spores still survive.
Sterilization refers to a heat treatment operating temperature at which the center temperature of the meat product exceeds 100 °C. Its purpose is to kill bacterial spores to ensure a long shelf life of the product at the flow temperature. However, due to the great damage to the quality of meat products due to sterilization, it is generally not used in the production of low-temperature meat products.
In the processing of meat products, the control of the heat treatment temperature is also the focus of anti-corrosion measures. The residual amount of bacteria after hot processing directly affects the difficulty of the degree of anti-corrosion of the product. In the secondary packaging products, in order to control the secondary pollution of the product, the secondary sterilization after packaging is also the key control part in the processing of meat products, such as the secondary packaging of sausage, barbecue, cellophane ham and other products. It is operated in a sterile room, and it is necessary to strengthen the hygiene requirements of the operators and disinfect the instruments used.
Effective anti-corrosion measures can break the internal balance of microorganisms
In the thermal processing of meat products, the anti-corrosion measures can temporarily or permanently destroy the uniformity and stability of the microorganisms existing in the normal state inside the meat products, that is, break the internal balance of the microorganisms, so that they lose their ability to grow and reproduce. Microbes will be in stagnation or even die before the internal environment is re-established.
Adding proper amount of preservatives and other additives can destroy the environment in which the environment in the microorganisms is re-established, and make it impossible to re-establish the normal internal environment, and the growth is stagnant or even dead, so that the meat products can obtain a longer shelf life. Preservatives and other additives that alter the product's barrier factor are necessary to effectively inhibit microbial growth systems.
Avoid secondary pollution and stabilize the meat product system
The preservation conditions of meat products (low temperature, etc.) and the protection of secondary pollution of meat products and the outside world (such as vacuum packaging) are the key to their shelf life. The use of low temperature storage can inhibit the growth of microorganisms, thereby extending the shelf life. The control of low temperature should be reasonable, not only can control the growth and reproduction of microorganisms, but also ensure the quality of products is not damaged.
Isolation of meat products from the external environment, inhibiting the growth environment of microorganisms, ensuring that the quality of meat products is not damaged, and avoiding secondary pollution can also achieve the purpose of extending the shelf life. Air, light, and external collisions can cause damage to the product. The use of cost-effective packaging materials is the key to the protection of meat products. Good packaging materials have different performances, but they all need to be able to block water and air. The tensile strength is superior.
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