Meat preservation

The preservation and preservation of meat has been an important subject for human research since ancient times. With the change of lifestyle and rhythm of modern people, traditional meat preservation technology can no longer meet people's needs. Therefore, it is imperative to thoroughly study the preservation and preservation technologies of meat. Row. Domestic and foreign scholars have extensively studied the preservation of meat. At present, it is considered that any kind of preservation measures have their shortcomings, and comprehensive preservation techniques must be used to give full play to the advantages of various preservation methods to achieve the purpose of complementing each other and multiplying the effects.
The corruption of meat is mainly caused by three factors: (1) microbial contamination, growth and reproduction; (2) fat oxidation failure; (3) myoglobin gas discoloration. The interaction of these three factors, microbial reproduction will promote the oxidation of lipids and myoglobin discoloration, and oxidation of lipids will also change the microbial flora and promote the discoloration of myoglobin, the author reviewed the current methods of preservation of meat preservation.
1 Traditional meat preservation technology
1.1 Low-temperature cold preservation Freshness preservation is a commonly used technical measure. In view of China's national conditions, the cold chain system is the most important means for preservation of meat. Refrigeration is the preservation of meat at a temperature slightly above its freezing point, usually between 2 and 4 °C. In this range, most pathogens stop breeding, and chills and spoilage bacteria can still grow. It has recently been discovered that Li Sixing has a single core. Proliferative bacteria and Y. enterocolitica can also be propagated. The growth rate of bacteria in meat is quite fast. Under appropriate conditions, some bacteria reproduce only for 20 minutes or less. In fact, under normal circumstances, such a fast rate cannot be achieved because all the environmental conditions are met simultaneously. It is impossible, the length of bacterial growth depends on species, nutrient composition and temperature, PH value and water activity, and the following disadvantages of low temperature preservation:
(1) The freezing and thawing process will reduce the quality of meat due to ice crystal formation and salt precipitation.
(2) If the packaging is poor, the surface moisture will sublimate and cause "frozen" phenomenon;
(3) Transportation costs are high when frozen.
1.2 Low moisture activity Fresh water activity is not the total moisture content of the food, but the moisture that the microorganism can use. The rate of propagation of microorganisms and the type of microbiota composition depend on the water activity (AW). Most bacteria can only be propagated in substrates with AW higher than 0.85. Botox water activity requirement is 0.94~0.96, Salmonella is 0.92, general bacteria is 0.90, and Staphylococcus aureus is 0.87-0.88. When water activity is reduced to 0.7 When left and right, most of the microorganisms were inhibited by RELSS. 45 penicillins could be isolated inside or on the surface of the meat product. Only the Aspergillus could grow at low water activity and high temperature. The most common low moisture Active preservation methods include drying and adding salt and sugar. Other additives such as phosphate, starch, etc. can reduce the water activity of meat.
1.3 Heat treatment Heat treatment is a fresh-keeping technique used to kill spoilage bacteria and pathogenic bacteria present in meat and inhibit enzyme activity that can cause spoilage. Although heat treatment can play a role in inhibiting bacteria and inactivating enzymes, it cannot be heated. To prevent the oxidation of lipids and myoglobin, but to promote the role, so heat treated meat products must be used in conjunction with other preservation methods.
1.4 Fermentation Treatment Fermentation meat products have better preservation characteristics. It is controlled by artificial environment. The growth of lactic acid bacteria in meat products is dominant, and the carbohydrates in meat products are converted into lactic acid, and the PH value of the products is reduced, while the others are inhibited. The growth of microorganisms and the processing of meat products for fermentation must also be combined with other preservation techniques.
2 Modern anti-corrosion and preservation technologies Although many traditional meat preservation technologies are still used today, new anti-corrosion and preservation technologies have developed rapidly. Modern meat anti-corrosion and preservation technologies include joint meeting rot preservatives, vacuum packaging, modified atmosphere fresh-keeping technology and radiation preservation. Four kinds of technology.
2.1 Preservatives and Preservatives Food additives related to preservation in meat products are divided into four categories: preservatives, antioxidants, color formers and quality improvers. Preservatives are divided into chemical preservatives and natural preservatives. Preservatives are often used in combination with other preservation techniques.
2.1.1 Chemical preservatives Chemical preservatives are mainly organic acids and their salts. The organic acids used for meat preservation include acetic acid, formic acid, citric acid, lactic acid and its sodium salt, ascorbic acid, sorbic acid and its potassium salt, and phosphates. Many tests have shown that these acids alone or in combination have a certain effect on the prolonged shelf life of meat, of which the most used are acetic acid, sorbic acid and its salts, and sodium lactate.
(1) Acetic acid has a significant antibacterial effect from 1.5%. Within 3%, acetic acid does not affect the color of meat. Because at this concentration, due to the bacteriostatic action of acetic acid, the growth of microorganisms is slowed down, and the flesh color caused by mildew spots is prevented from turning black and green. When the concentration exceeds 3%, there is an adverse effect on the flesh color, which is caused by the acid itself. As a result, foreign studies have shown that the use of 0.6% acetic acid plus 0.046% formic acid mixture impregnated with fresh meat 10S, not only the number of bacteria greatly reduced, and can maintain its flavor, almost no effect on color, such as the use of 3% acetic acid alone, Can be antibacterial, but has an adverse effect on color, when treated with 3% acetic acid + 3 ascorbic acid. Thanks to the color protection of ascorbic acid, the flesh color can be kept very good. ANDERSON (1983) first sprayed the carcass with hot water at 40 °C and then treated with 3% acetic acid. The bacterial content was reduced by 96.8%. DRtAoed (1983) sprayed the carcass with an aqueous solution of 2% acetic acid + 1% lactic acid + 0.25% citric acid + 0.1% ascorbic acid to significantly extend the shelf life.
(2) The use of sodium lactate is still limited. USDA believes that sodium lactate is safe, the maximum amount used up to 4%, there are two mechanisms for the preservation of sodium lactate, the addition of sodium lactate can reduce the water activity of the product, thus preventing the growth of microorganisms; lactate ions have antibacterial functional groups. Sodium lactate harms rats, and Salmonella and Staphylococcus aureus have inhibitory effects. At present, sodium lactate is mainly used for anti-corrosion from inside.
(3) Potassium sorbate is widely used in meat products. The antibacterial effect is mainly due to its ability to bind to the sulfur group in the microbial enzyme system, thereby destroying many important enzymes for a second time, so as to inhibit the proliferation and preservation of microorganisms. Potassium sorbate can act alone in fresh meat preservation, and it can also be combined with phosphate and acetic acid.

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    Spirulina Powder Food Grade

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    About Company
    Yanchi County Yijian Biotechnol Co.,Ltd
    was founded in Dec 2012 , 
    by Mr. Dezhi Zhang , 
    the legal representative of the company . 
    Company registered capital is 10 million RMB . 
    The main business sectors are culture , processing , internal sales , import and export trade of Organic Spirulina and Organic Chlorella products . 
    Yijian is known globally as one of the major suppliers of microalgae products across the world . 
    Annual production rate is 600 Mt . 
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Spirulina Powder

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