Research On Vacuum Hot Contract Packaging (VHCP)Technologies For Chilled Beef

In the last few years, with the transformation of people's expense idea, meats expense in our country has had the obvious constitutive change, from the cold frozen meat - hot fresh meat -chilled meat. The cooling meat's production has had the strong development momentum, but the cooling meat's shelf life has been the key aspect of limiting its development, how to lengthen the freshness days of chilled meat has becomed the urgent question to be solved in the chilled meat processing industry, Taking the reasonable effective technology of maintaining freshness is essential important link. the high quality cooling meat The paper take chilled beef as a raw material, studied the influence of the packing material to chilled beef ; the influence of the storage temperature to chilled beef; the influence of the union maintaining freshness technology to chilled beef . The developing and using the stockade technology in chilled beef , researched preliminarly on vacuum contraction packing about maintaining freshness in order to provide the theory basis and the technical guidance for VHCP of chilled beef .This experiment test sense organ synthesis evaluation, the physics and chemistry target (the pH value, TVB-N, Globulin precipitate, Weight loss),the microorganism target (Bacterias total) during storage days the determination to discuss the effects on VHCP technique to chilled meat for keep freshness. The experimental result is as follows:Part 1: The research on packing material to chilled beef freshnessChoose (PE, PVC, Ny6, POF, Cryovac(r) BDF-2001) 5 kinds of different impediment pyrocondensation materials, uses two kind of different pyrocondensation way (the hot water contraction and the hot blast contracts) to deal with chilled beef, Analysising bacterium total, TVB-N, the juice rate of personnel loss, pH the value, the globulin to precipitate, the sense organ synthesis evaluation, the results follows:1. During the different packing material, Cryovac(r) BDF-2001 pyrocondensation bag with the multi-layer altogether to push the compound polyolefine is the best, and obtaines the best freshness effect, the each target studied is better than other group and lengthen the freshness dates of chilled beef.2. Among the different VHCP ways used in chilled beef, We can get the point from the each target studied during the storge days that the VHWCP is better than the VHBCP in maintaining freshness, and lengthen the freshness days to above 15 days.Part 2 : The storage temperature on freshness of chilled beefChoosing the packing material of Cryovac(r) the BDF-2001 pyrocondensation bag and taking VHWCP and 0℃, 4℃, 6℃three temperatures as the storage temperature .Analysis and find that 0℃had the better fressness effect , under this temperature , the weight loss is less than the other goups , and the total sensoy evalucation is highest. the TVB-N value and the total is lowest .It can lengthen the freshness dates of chilled beef.Part 3 : The union maintaining freshness technology on chilled beefChoosing the packing material of Cryovac(r) the BDF-2001 pyrocondensation bag and taking VHWCP and 0℃as the storage temperature , further studing the natural antistaling agent and the vacuum packing way, the natural antistaling agent and the VHWCP dealing with chilled beef Carrying on the synthesis comparative analysis and indicated finally:1. From CK (CK+VP, CK+VHWP) dealed with chilled beef, Comparatively analysising on these two groups, from the experimental obtained each target comparative analysis, indicating finally, the distilled water union VHWCP treatment group used in chilled beef on maintain freshness get better freshness effect.2. the comparative analysis CK and the treatment group , found that the chilled beef dealed with the freshness fluid which together with VP or VHWC ways can control the bacteria well by the research target , underthe same bacteria total , The initial bacteria total of the treatment group changed from low to high during the total storge days .but the CK group is high from beginning to the end , It can get the point that the treatment group with fressness liquid have worked on controlling growth of micbacteria and keep the freshness of the chilled beef , enhancing the quality of chilled beef.3. Among the 4 kind of freshness liquid (1: 0.2%Tp+ 1.0% Ch+ 1.0% Ac ; 2 : 0.2%Tp + 0.05%Nisin; 3: 1.0% Ch+ 1.0% Ac + 1.0% Ch+ 1.0% Ac; 4 : 0.2%Tp +1.0% Ch+ 1.0% Ac +0.05%Nisin), the treatment group with freshness liquid 4 can control the growth of bacteria well, We can take the conclution from the target studied that Tp.Ch.together Nisin can make use of the controlness bacteria , and the effect will work on, It can lengthen the freshness days effectively.4. During the same fresh liquedmaintains on chilled beef , the union freshness packing technique (fresh liquid and VHWCP ; fresh liquid and VP), fresh liquid and VHWCP ways can get Better freshness effect.It can increase the freshness days to above 25 days.