Research On Preservative Technologies For Chilled Meat

The fact that the chilled meat cannot stay fresh for long time strongly affects the industrialization of it. This article makes survey of different effects of caused by different fresh keeping agent in process of meat storage. Combined formulas are also invented and effects are written down when these formulas are used combined with various package.1)First of all, by the method of agar diffusion to imitate the original bacterial flora of frozen fresh pork, by using the quadratic general rotary unitized design to research the antibacterial effects of the compound bacteriostat through proportioning and optimizing tests on compound of NISIN, s-polylysine and Potassium Sorbate. The result shows the optimum proportion of compound bacteriostat is:Nisin0.15g/L, ε-polylysine0.45g/L. Potassium Sorbate0.97g/L. After applying the compound bacteriosta on the chilled pork. in the19th day, the frozen pork remain in the Grade One fresh level, which has demonstrated that the compound bacteriostat has significant effect on protacting the shelf life of chilled pork.2)Through the single factor experiment and orthogonal test.effects of protecting color caused by the usage of tea polyphenols,sodium erythorbate and vitamin E are tested. In the experiment, compound fresh keeping agent is combined with antioxidance. According to the color,MMb and TVB-N,in the15th day the fact shows that sodium erythorbate has better effect than tea polyphenols.and tea polyphenols has better effect than vitamin E. The best compound antioxidance is consisted of tea polyphenols of0.1g/L, sodium erythorbate of0.15g/L, vitamin E of0.15g/L. Compound antioxidance and compound fresh keeping agent have better effects when they are used together.3) Pack the pork that has been processed with compound fresh keeping agent in different ways and check the effects of these package ways. The test shows that compound fresh keeping agent is better in keeping pork fresh when it is used with proper package. The pork stored with this way can stay fresh for20days.