Study On The Fresh-keeping Technology Of Partial-Frozen Pork

Provided quality safety, nutrition hygiene and beautiful&fresh pork has become the requirement of the consumers, However, Fresh-keeping storage time is short (shelf life of cold fresh meat is6days), which seriously restrict the development of meat industry. In order to solve this problem. The study treats the fresh meat as the research object, By comparing the different preservation technology of cold storage, partially frozen and frozen storage, To store process physical and chemical indexes, sensory comprehensive index and microbiology indicators for pork freshness index and discuss the partially frozen technology in the fresh pork adaptive research and a crisp fresh technology in pork in the process of storage technology optimization and fresh pork a crisp compound packing technology application research, to provide the theory and application of fresh pork basis.The main research results are as follows:(1) During store processing, The quality of Pork was better with the cold storage technology, but the shelf life was shorter, which was not good for a long time preservation; The quality guarantee period of the pork was long with Frozen hidden conditions, but sample in the Frozen with large liquid loss rate and poor water-holding capacity,and that its organizational structure were damaged large, this storage technology went against pork quality preservation. Stabilize a crisp (-2℃) storage samples of the liquid loss of less wastage rate and good water-holding capacity; Stable a crisp (-2℃) storage shelf life was significantly higher than the cold storage technology, than frozen hidden technology short, but in the water-holding capacity and liquid loss rate and organization structure than frozen hidden technique, the better to maintain the quality of the pork. The guarantee period of quality and comprehensive pork, show that partial freezing technology is superior to the cold storage and frozen hiding technology, and is suitable for pork fresh-keeping technology.(2) On study of pork a crisp fresh preserving technology.we can found that-1℃storage conditions of the pork in-2℃obvious difference and-3℃;-2℃and-3℃the difference between much from energy consumption perspective,-2℃is the best temperature storage pork. In-2℃storage temperature, the pork national secondary fresh degree can be reached at least25d.-2±2℃storage conditions pork liquid loss churn significantly greater than-2℃and-3℃, but the water rate difference three little; From the expiration period index and sensual evaluation comprehensive indicators,-2±2℃storage conditions obvious difference in-2and-2degree is-3℃;-2±2℃and the difference between the degree is-2±1℃is not big, show that storage environment temperature fluctuations in1℃scope of pork quality effect is small. In-2±1℃degree is storage environment, pork national level2fresh degree about25days.(3) According to the-25℃soaking liquid cooling way of keeping fresh of budge pork is obviously superior to-2℃air cooled and-25℃air cooling method; Pork with-25℃soaking liquid cooling, and storage in-2℃temperature, the pork national secondary fresh degree can be reached at least30d. In addition, weight of100g pork-25℃in soaking liquid cooling to the center of pork-2℃temperature the time required for about5min,-25℃air-cooled conditions need time was about120min,-2℃air-cooled need time was about800min.(4) Stable a crisp (-2℃) partial freezing storage environment, composite modified atmosphere packaging technology was superior to the natural packaging technology and vacuum packaging technology, pork freshness national level1at least20days, pork national level2fresh degree at least30days.