How to preserve quick-frozen meat products in summer?

As we all know, meat products have a long shelf life in a frozen environment, generally measured in years, because the microorganisms in meat products basically stop multiplying in a frozen low-temperature environment. However, due to some actual factors, it cannot be guaranteed that the microorganisms of quick-frozen meat products will meet the standard within the shelf life.

There are many factors that lead to excessive microorganisms in quick-frozen meat products during storage, such as: the initial microbial content of raw materials is too high, the production environment and equipment cannot meet the demand 100%, the production staff's own cleanliness, storage and transportation process including the difference in temperature control during transit, etc. This series of factors will directly or indirectly affect the microbial content of quick-frozen meat products before quick freezing. If the microorganisms at this time exceed the standard or approach the upper limit, it will cause the microorganisms to exceed the standard when the product enters the market.

In view of the above factors, quick-frozen meat products also need to be protected by antiseptic measures under certain conditions. First of all, the raw materials need to be tested and checked. When purchasing raw materials, products from large brand manufacturers are preferred, which can have a certain degree of guarantee, but internal testing is also required. If the amount of bacteria in the raw materials is too large, it will directly affect the product quality and the shelf life of the product.

Secondly, the production environment and equipment need to be cleaned and disinfected before and after work to ensure that the product is in a clean atmosphere during the production process, including the use of disinfectant water for cleaning, ultraviolet lamps, ozone generators and other measures.

There is also meat filling. During the production process, the meat filling will go through processes such as stirring, rolling, kneading or chopping. In this process, the reproduction of microorganisms needs to be inhibited. Low temperature operation is one aspect, and on the other hand, appropriate preservatives need to be added in appropriate amounts. The effect of preservatives greatly inhibits the reproduction of microorganisms. Another important function of adding preservatives is that during the transportation and transit of products, the temperature may not be controlled, and the temperature may rise and thaw, causing the product to deteriorate.

The above aspects, especially in the hot summer and plum rain season, the climate at this time will pose a great challenge to the quality and shelf life of the product. Only by taking adequate preventive measures can the product be guaranteed to last in the market.