New preservation technologies are developing rapidly, although many traditional meat preservation technologies are still in use. Modern meat preservation technologies include preservatives, vacuum packaging, modified atmosphere preservation technology and radiation preservation technology.
01 Preservatives
Food additives related to preservation in meat products are divided into 4 categories: preservatives, antioxidants, colorants and quality improvers. Preservatives are further divided into chemical preservatives and natural preservatives. Preservatives are often used in combination with other preservation technologies.
Chemical preservatives
Chemical preservatives are mainly various organic acids and their salts. Organic acids used in meat preservation include acetic acid, formic acid, citric acid, lactic acid and its sodium salt, ascorbic acid, sorbic acid and its potassium salt, phosphates, etc. Among them, the most used are acetic acid, sorbic acid and its sodium salt, and sodium lactate. (1) The antibacterial effect of potassium sorbate mainly lies in its ability to combine with the sulfur group in the microbial enzyme system, thereby destroying many important enzymes, achieving the purpose of inhibiting microbial proliferation and preservation. Potassium sorbate can act alone in the preservation of fresh meat, or it can act in combination with phosphate and acetic acid. (2) Phosphates have the following effects in meat products: significantly improve the water retention capacity of meat products; use its addition effect to delay the oxidation and rancidity of products. Phosphates play their role in preservation and preservation as quality improvers. Enhance the antibacterial effect of preservatives. Since the US Department of Agriculture stipulated in 1982 that 0.5% phosphate can be added to meat products, phosphate has become an indispensable additive in the meat industry. (3) There are two mechanisms for the preservation of sodium lactate. The addition of sodium lactate can reduce the water activity of the product, thereby preventing the growth of microorganisms; lactate ions have antibacterial functional groups. Sodium lactate has an inhibitory effect on Salmonella and Staphylococcus aureus. (4) Acetic acid has a significant antibacterial effect starting from 1.5%. Within the range of 3%, acetic acid will not affect the color of meat, because at this concentration, due to the antibacterial effect of acetic acid, the growth of microorganisms is slowed down, preventing the meat color from turning black and green due to mold spots. When the concentration exceeds 3%, it has an adverse effect on the meat color, which is caused by the acid itself.
Natural preservatives
On the one hand, natural preservatives are hygienic, and on the other hand, they better meet the needs of consumers. At present, research in this area is very active at home and abroad. Natural preservatives are the trend of preservative development in the future. (1) The antioxidant properties of tea. Tea polyphenols play a role in the preservation and freshness of meat in three ways: anti-lipid oxidation; antibacterial; deodorizing substances. (2) Spice extracts. Many spices contain bactericidal and antibacterial ingredients. After extraction, they are used as preservatives, which is both safe and effective. Allicin and alliin in garlic, nutmeg volatile oil contained in nutmeg, volatile oil in cinnamon, and clove oil in cloves all have good bactericidal and antibacterial effects. (3) Nisin: The use of Nisin for meat preservation is a new technology. Nisin is a polypeptide antibiotic synthesized by certain lactic acid streptococci. It can only kill Gram-positive bacteria and has no effect on yeast, mold and Gram-negative bacteria. Nisin is a narrow-spectrum antibacterial agent. Nisin can effectively prevent the effective action of Clostridium botulinum spores. These bacteria that produce endospores are the main microorganisms of food spoilage.
02 Vacuum packaging technology
Vacuum packaging technology is widely used in food preservation. The functions of vacuum packaging are mainly in three aspects: (1) inhibiting the growth of microorganisms: preventing secondary pollution; (2) slowing down the oxidation rate of fat (3) making meat neat and tidy and improving competitiveness.
03 Modified atmosphere packaging technology
Modified atmosphere packaging technology, also known as ventilation packaging, is to put food in a sealed standard, remove the air, and replace the gas environment in the package with a selected gas to inhibit the growth of microorganisms, thereby extending the shelf life of the food. There are three commonly used gases for modified atmosphere packaging of meat: (1) CO2 inhibits the growth of bacteria and fungi, especially in the early stages of bacterial reproduction, and can also inhibit the activity of enzymes. The antibacterial effect is better at low temperatures and a concentration of 25%, and it is water-soluble. (2) The role of oxygen is to maintain oxygenated myoglobin, make the meat color bright, and inhibit anaerobic bacteria, but it also creates a good environment for many harmful bacteria (3) Nitrogen is an inert filling gas. Nitrogen does not affect the color of meat and can prevent oxidation and rancidity, mold growth and parasitic pests. At present, the most effective fresh meat preservation technology in the world is the CAP system with high carbon dioxide gas packaging.
04 Meat radiation preservation technology
The research on meat radiation preservation technology has a history of more than 40 years. Radiation technology uses the radiation energy of atomic energy rays to sterilize. It is currently believed that it is safe to irradiate food by radiation. The Joint Committee on Food Radiation (EDFI) recommends that all major types of food can be irradiated with a dose of 100 million rads or less, and this dose will not cause toxicological hazards.
The research on meat radiation preservation technology has a history of more than 40 years. Radiation technology uses the radiation energy of atomic energy rays to sterilize. It is currently believed that it is safe to irradiate food by radiation. The Joint Committee on Food Radiation (EDFI) recommends that all major types of food can be irradiated with a dose of 100 million rads or less, and this dose will not cause toxicological hazards.
In short, the preservation of meat requires the comprehensive application of the above various antiseptic and preservation measures, giving full play to their respective advantages, to achieve the best preservation effect. The future trend of meat preservation will be the application of natural preservatives, the application of new packaging technology and the widespread use of irradiation technology.
Helper Machinery Group Co., Ltd.
