Pork Storage Technology
There are many ways to store meat. Traditional methods include drying, salting, and fumigation. Modern storage methods include cold storage, pot storage, irradiation, and chemical preservation. Here are some commonly used methods.
1. Drying method. Also known as dehydration is to reduce the moisture in the meat, hinder the growth and development of microorganisms, to achieve the purpose of storage. The growth and reproduction of various microorganisms require the most suitable water content. Generally, at least 40-50% of water is required. Without proper moisture content, microorganisms cannot grow and multiply. The moisture content of pork is generally above 70%, and appropriate methods should be adopted to reduce the moisture content to below 20% or to reduce the activity of water in order to prolong the storage period.
a. Natural air-drying method: According to the requirements, the meat is cut into pieces and hung in a ventilated place where it is naturally dried to reduce the moisture content. For example, products such as dried meat, sausages, and chickens must be air-dried and dried.
b. Dehydration drying method: When processing dried meat, floss and other products, often using baking methods, in addition to occupying moisture in the meat, so that the water content dropped to 20% or less, can be stored for a longer time. 3 Add solute method: that is, add salt, sugar and other solute in meat, such as processing ham, cured meat and other products, the need to use salt, sugar, etc. on the meat marinated, the result can reduce the water activity in the meat, so that Inhibits microbial growth.
(2) Salting method. The storage effect of the salting method is mainly to increase the osmotic pressure of the meat through salt, to remove part of the water, and to reduce the oxygen content in the meat, resulting in environmental conditions that are not conducive to bacterial growth. However, some bacteria are more salt-tolerant, and salting alone cannot achieve long-term preservation. Therefore, the use of salt in the production of salted more often at low temperatures, and often combined with the salting and drying methods, the production of various flavors of meat products.
(3) cryogenic storage method. The refrigerated meat, carried in a cold store or refrigerator, is the most practical method for storing meat and meat products. Under low temperature conditions, especially when the temperature drops below -10°C, the moisture in the meat forms ice, which causes the environment in which bacteria cannot grow. But when the meat is thawed and rejuvenated, the bacteria begin to grow again due to the increase in temperature and the oozing of gravy. Therefore, when using low-temperature storage of meat, it must maintain a certain low temperature until the time of consumption or processing, otherwise it cannot guarantee the quality of meat. Refrigeration of meat can be divided into cooling meat and frozen meat.
1 cooling meat; mainly used for short-term storage of meat, usually to reduce the meat center temperature to about 0 - - 1 °C. The specific requirement is that before the meat is placed in the cold storage, the temperature of the stock is first reduced to about -4°C, and after the meat is put into storage, it is maintained between -1°C and 0°C. Pork cooling time is 24 hours and can be stored for 5-7 days. The cooled meat forms a dry film on the surface, which prevents the growth of bacteria, slows the evaporation of water and extends the preservation time.
2 Frozen meat: The meat is quickly and deeply frozen, and most of the water in the meat is frozen to ice. This meat is called frozen meat. Frozen meat is more resistant to storage than cooling meat. Frozen meat is generally -23 °C below the temperature, and stored at about -18 °C. In order to improve the quality of frozen meat, it will restore its original flavor and nutritional value after thawing. At present, most cold storages adopt the quick freezing method, which means that the meat is quickly frozen at -40°C, so that the meat temperature can be quickly reduced to -18°C. Then move into the refrigerator.
The cooling and freezing of meat is carried out under hanging conditions, which occupy a large number of places. For longer storage, frozen meat can be stored in a freezer storage. The temperature of the refrigerator requires less than -18°C, and the center temperature of the meat is kept below -15°C. The colder the temperature, the longer the storage time. At -18 °C, pork can be stored for 4 months; at -30 °C, it can be stored for more than 10 months. The cold storage of stored meat should meet the hygienic requirements, and each batch of products should be cleaned and disinfected prior to storage. When storing, different meat products must be stored in isolation to prevent cross-taste and affect quality.
(4) irradiation preservation method. Exposure to foods with radiation can kill germs on the surface and inside and achieve long-term preservation. Since the radiation preservation is to sterilize without increasing the temperature, it is beneficial to maintain the freshness of the meat, and it is free from the freezing and thawing process. It is the most advanced food preservation method. The radiation sources currently used in research in China are mainly Y-rays emitted from isotopes 60 cobalt and 137 cesium. Preservation by irradiation requires special equipment and conditions.
1. Drying method. Also known as dehydration is to reduce the moisture in the meat, hinder the growth and development of microorganisms, to achieve the purpose of storage. The growth and reproduction of various microorganisms require the most suitable water content. Generally, at least 40-50% of water is required. Without proper moisture content, microorganisms cannot grow and multiply. The moisture content of pork is generally above 70%, and appropriate methods should be adopted to reduce the moisture content to below 20% or to reduce the activity of water in order to prolong the storage period.
a. Natural air-drying method: According to the requirements, the meat is cut into pieces and hung in a ventilated place where it is naturally dried to reduce the moisture content. For example, products such as dried meat, sausages, and chickens must be air-dried and dried.
b. Dehydration drying method: When processing dried meat, floss and other products, often using baking methods, in addition to occupying moisture in the meat, so that the water content dropped to 20% or less, can be stored for a longer time. 3 Add solute method: that is, add salt, sugar and other solute in meat, such as processing ham, cured meat and other products, the need to use salt, sugar, etc. on the meat marinated, the result can reduce the water activity in the meat, so that Inhibits microbial growth.
(2) Salting method. The storage effect of the salting method is mainly to increase the osmotic pressure of the meat through salt, to remove part of the water, and to reduce the oxygen content in the meat, resulting in environmental conditions that are not conducive to bacterial growth. However, some bacteria are more salt-tolerant, and salting alone cannot achieve long-term preservation. Therefore, the use of salt in the production of salted more often at low temperatures, and often combined with the salting and drying methods, the production of various flavors of meat products.
(3) cryogenic storage method. The refrigerated meat, carried in a cold store or refrigerator, is the most practical method for storing meat and meat products. Under low temperature conditions, especially when the temperature drops below -10°C, the moisture in the meat forms ice, which causes the environment in which bacteria cannot grow. But when the meat is thawed and rejuvenated, the bacteria begin to grow again due to the increase in temperature and the oozing of gravy. Therefore, when using low-temperature storage of meat, it must maintain a certain low temperature until the time of consumption or processing, otherwise it cannot guarantee the quality of meat. Refrigeration of meat can be divided into cooling meat and frozen meat.
1 cooling meat; mainly used for short-term storage of meat, usually to reduce the meat center temperature to about 0 - - 1 °C. The specific requirement is that before the meat is placed in the cold storage, the temperature of the stock is first reduced to about -4°C, and after the meat is put into storage, it is maintained between -1°C and 0°C. Pork cooling time is 24 hours and can be stored for 5-7 days. The cooled meat forms a dry film on the surface, which prevents the growth of bacteria, slows the evaporation of water and extends the preservation time.
2 Frozen meat: The meat is quickly and deeply frozen, and most of the water in the meat is frozen to ice. This meat is called frozen meat. Frozen meat is more resistant to storage than cooling meat. Frozen meat is generally -23 °C below the temperature, and stored at about -18 °C. In order to improve the quality of frozen meat, it will restore its original flavor and nutritional value after thawing. At present, most cold storages adopt the quick freezing method, which means that the meat is quickly frozen at -40°C, so that the meat temperature can be quickly reduced to -18°C. Then move into the refrigerator.
The cooling and freezing of meat is carried out under hanging conditions, which occupy a large number of places. For longer storage, frozen meat can be stored in a freezer storage. The temperature of the refrigerator requires less than -18°C, and the center temperature of the meat is kept below -15°C. The colder the temperature, the longer the storage time. At -18 °C, pork can be stored for 4 months; at -30 °C, it can be stored for more than 10 months. The cold storage of stored meat should meet the hygienic requirements, and each batch of products should be cleaned and disinfected prior to storage. When storing, different meat products must be stored in isolation to prevent cross-taste and affect quality.
(4) irradiation preservation method. Exposure to foods with radiation can kill germs on the surface and inside and achieve long-term preservation. Since the radiation preservation is to sterilize without increasing the temperature, it is beneficial to maintain the freshness of the meat, and it is free from the freezing and thawing process. It is the most advanced food preservation method. The radiation sources currently used in research in China are mainly Y-rays emitted from isotopes 60 cobalt and 137 cesium. Preservation by irradiation requires special equipment and conditions.
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