Red meat modified atmosphere packaging features

Red Meat Modified Atmosphere Packaging Features and Pretreatment Red meat refers to pork, beef and mutton with myoglobin. The shade of various red meats depends on the content of myoglobin in the meat. For example, the red color of beef is much deeper than that of pork.

Packaging Type Physical and Chemical Indicators Changes in color of red meat during storage depend on the effect of the packaging environment on myoglobin conversion in muscle. In a vacuum-packed environment in anoxic conditions, dark purple red myoglobin is present in muscles. In modified atmosphere packaging in a hyperoxia environment, the reduction of muscle myoglobin to bright red oxygenated myoglobin is clearly more popular with consumers. When the meat freshness is high, the change between myoglobin and oxymyoglobin is reversible. If the vacuum-packed fresh meat is taken out into the air, it can slowly recover its bright red color. Red meat modified atmosphere fresh-keeping packaging is characterized by both anti-corrosion but also to maintain the red color of meat. The pretreatment of fresh meat and fresh fish modified atmosphere packaging is the same, and the sterilization and pretreatment of the raw materials are also required before packaging. In the meat processing plant, the surface contamination of bacteria after the slaughter of pigs up to a manufacturer commonly used sodium hypochlorite disinfectant multiple spray carcass disinfection, followed by cooling under conditions to obtain a total of surface bacteria as a cooling meat, its quality and health indicators The most suitable modified atmosphere packaging. The author used pork to be purchased from supermarkets. The total number of bacteria re-contaminated by the environment on the surface of the meat was more than one, and its freshness had changed. The disinfection treatment effect was not satisfactory. Therefore, red meat is packaged in a high-oxygen tone, and the mixed gas is mainly composed of, but may also be composed of.

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