How to preservative quick-frozen meat products in summer?

It  is well known that meat products have a long shelf life in a frozen  environment, generally measured in years, because microorganisms in meat  products basically stop multiplying in a frozen low temperature environment.  However, affected by some actual factors, it cannot be guaranteed that the  quick-frozen meat products must meet the microbial standards within the shelf  life.
 
 There  are many factors that cause the microorganisms to exceed the standard during  the storage period of quick-frozen meat products, such as: the initial  microbial content of the raw materials is too high, the production environment  and equipment cannot meet the demand 100%, the cleanliness of the production  staff, the storage and transportation process, including the temperature during  transit. control differences, etc. This series of factors will directly or  indirectly affect the microbial content of quick-frozen meat products before  quick-freezing. At this time, if the microorganisms exceed the limit or are  close to the upper limit of the limit, the microorganisms will exceed the limit  when the product enters the market.
 In  view of the above factors, quick-frozen meat products also need to be protected  by anti-corrosion measures under certain conditions. First of all, the raw  materials need to be tested and checked. The purchase of raw materials will  give priority to the use of products from big brand manufacturers, which can  have a certain degree of security, but internal testing is also required. If  the amount of bacteria in the raw material is too large, it will directly  affect the quality of the product and the shelf life of the product.

The  second is the production environment and equipment. Both the environment and  the equipment need to be cleaned and sterilized before and after work, so as to  ensure that the products are in a clean atmosphere during the production  process, including the use of disinfectant water for cleaning, ultraviolet  lamps, and ozone generation. device, etc.
 There  is also meat stuffing. During the production process, the meat stuffing will go  through processes such as stirring, tumbling, or chopping. In this process, it  is necessary to inhibit the reproduction of microorganisms. Low temperature  operation is one aspect. On the other hand, appropriate preservatives need to  be added. . The growth of microorganisms is greatly inhibited by the effect of  preservatives. Another important effect of adding preservatives is that in the  process of product transportation, transit, etc., the temperature may not be  controlled, and the phenomenon of heating and thawing may occur, resulting in  product deterioration.
 The  above aspects, especially in the hot summer and rainy season, the climate at  this time will cause great challenges to the quality and shelf life of the  product, and adequate preventive measures can ensure that the product will last  in the market for a long time.