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.