Cooked Meat Products Sales Environment Condition Of The Research

China is the big country of meat production, the cooked meat is a favorite food, which is characterized by variety, unique taste, convenience food. Cooked meat products in the sales process has a short shelf life, poor sales site sanitary conditions, cause serious pollution and other issues directly affect consumers’desire to buy and physical health.This experiment to determine the appropriate sale of cooked meat temperature and light conditions, not only to extend the shelf life of cooked meat, but also to ensure the taste and nutritional value of products to meet the various needs of the majority of consumers, thereby enhancing economic efficiency.In this experiment, a representative in the cooked meat sauce elbow main object of study, its sales of temperature and light conditions, select and control the main contents and results:(1) Different sales temperature of cooked meat products of microbial indicators. Storage of cooked meat, respectively, at different temperatures4℃8℃,12℃,16℃,20℃,24℃,32℃condition, observe and record the changes of total bacteria and coliform bacteria. Concluded:low temperatures sales can effectively inhibit microbial growth.(2) Different sales temperature of cooked meat color L*, a*, b*values. Storage of cooked meat, respectively, at different temperatures4℃,8℃,12℃,16℃,20℃,24℃,32℃condition, observe and record the change of color of the L*, a*, b*values. Concluded:low temperatures sales are slow cooked meat color changes.(3) Different sales influence of temperature on the shear force of cooked meat. Storage of cooked meat, respectively, at different temperatures4℃,8℃,12℃,16℃,20℃,24℃,32℃condition, observe and record the change of shear force. Concluded that:the sales environment temperature of4℃, the shear force of cooked meat products is that people can accept.(4) Study light the sauce elbow color change at room temperature. Store cooked meat, respectively, in the light conditions of the general lighting and energy-saving lamps to observe the change of its color L*, a*, b*values. Concluded:slow change in the energy-saving lamp, the color of cooked meat color than the general lighting lamp. The choice of different power5W,13W,20W energy-saving lamp as a light source to observe the color L*, a*, b*values change, elect20W energy-saving lamp as a light source suitable for cooked meat sales.To determine the ambient temperature of4℃,20W energy-saving lamps, light conditions most conducive to the sale of cooked meat products, while maintaining the taste and nutritional value of products, and effective control of product color changes, and enhance the consumer’s desire to buy, improve economic benefits.