Analysis on fresh meat market and vacuum shrink pa

2022-08-07
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Analysis of fresh meat market and vacuum shrink packaging up to now, China's meat industry has gone through 55 years. In this half century, the actual operation mode of the meat market, especially the fresh meat market, has not changed much. With China's entry into the WTO, the expansion of exports and the improvement of people's living standards, the operation mode of the fresh meat market is likely to change greatly in the next few years

due to the continuous expansion of the city scale, pig breeding will be increasingly concentrated in the northern crop planting areas. It is a major development direction to mobilize the advantageous resources of these areas to meet the market demand. However, due to the influence of "fixed-point slaughtering" and other factors, the phenomenon of live pig transportation is very common, in which there are many disadvantages, such as huge losses and easy to infect diseases. With the increasing outbreak of food diseases in China and even the world, our government is also stepping up the control of food safety and food hygiene. It is believed that in the near future, the government will formulate relevant policies to force the cancellation of live pig transportation, and implement the method of delivering live pigs to the market after centralized slaughter to avoid the above problems. Then, how to ensure the safety of fresh meat in transportation, storage and sales will be put on the agenda

from the perspective of food safety, the traditional method of transporting meat at room temperature can not guarantee the product quality; On the contrary, as long as there are good sanitary conditions, temperature control and packaging, even meat slaughtered for weeks or months can still maintain good quality. Now, the vacuum packaging mode of fresh meat with shrink barrier plastic bags has been widely used in developed countries. This model can not only ensure the quality of fresh meat, but also decompose or tenderize protein during storage and transportation, making meat more popular with consumers

characteristics of vacuum packaging

avoiding meat weightlessness

meat weightlessness is actually caused by water loss or dehydration in meat. If Meat Processors sell their meat products by weight, weight loss will directly lead to the loss of income. Put a piece of meat into a bag that blocks water, and then seal it in a vacuum state to lock the water in the meat, so as to prevent dehydration

prevent bacterial growth

most processors use the total bacterial count as an indicator to identify whether meat is suitable for sale. Generally speaking, bacteria can be divided into three categories: aerobic bacteria, anaerobic bacteria and facultative bacteria

aerobic bacteria need oxygen to reproduce. Therefore, the use of long glass fiber composites reduces the cost and weight of vehicles. The method to control the growth of such bacteria is very simple, that is, put the meat into a barrier plastic bag, extract all the air inside and seal it. In this way, the aerobic bacteria will stop breeding due to the loss of oxygen for survival

the situation of anaerobic bacteria is just the opposite to that of aerobic bacteria. They need to reproduce in a completely anaerobic environment. Therefore, in theory, vacuum packaging can not prevent their growth. However, this kind of bacteria can not survive in the cold storage environment. Therefore, to control the growth of anaerobic bacteria, it is necessary to combine strict hygiene and cold storage conditions. Generally, the storage temperature is below 4 ℃

among the three kinds of bacteria, facultative bacteria are the most problematic because they can reproduce under aerobic or anaerobic conditions and even grow under cold storage. Therefore, neither vacuum packaging nor cold storage can prevent their growth. To control the propagation of facultative bacteria, meat processors can only implement strict hygiene control in each link of meat processing and transportation. In fact, the principle is quite simple, that is, do not let the product infect these bacteria

keep the meat color bright

meat color is another important indicator to identify whether meat is suitable for sale. The natural color of meat is dark purple. When meat is exposed to the air, its internal myoglobin will produce oxygenation, and the color will change to red, which is the color loved by consumers. This process of color change is reversible. When oxymyoglobin loses oxygen, the meat color will change back to the original day. It is a darker purple than the normal one that makes the same pressure cap step by step. However, excessive exposure of meat to air or oxygen will promote the oxidation of myoglobin (ferrimyoglobin), and the meat will turn brown. This process is irreversible. Put the fresh meat into the vacuum barrier plastic bag to keep all myoglobin in its original state and avoid irreversible oxidation process. When the package is opened for sale, the fresh meat inside will turn red

prevent mold and rancidity

can be controlled. On the other hand, rancidity will also become an obstacle to preserving meat. I hope this article can bring some help to readers. As rancidity is a peculiar smell caused by the absorption of oxygen by fat, this problem can also be solved as long as barrier packaging is used to remove oxygen

characteristics of shrink packaging

one of the main reasons for adopting shrink packaging is to prevent meat juice loss during thawing. Put the product into hot water (80~82 ℃ for 1~2 seconds) after vacuum packaging and sealing to shrink the plastic bag. The plastic bag film shrinks into the original shape of the meat and becomes the "second skin" of the meat. Shrinkage can eliminate wrinkles or cracks in the packaging film and avoid the "capillary phenomenon" in which water is extracted from the product. In addition, the less the packaging plastic that is not close to the product, the less likely the packaging is to break when transporting the product. It is worth mentioning that, based on the shrinkage, the thickness of the barrier plastic bag film is increased and its barrier property is enhanced

the vacuum packaging of fresh meat with shrink barrier plastic bags actually brings many benefits to processors and consumers. Many advanced countries also take this as the standard for transporting meat. Many large meat enterprises in foreign countries can use vacuum shrink bags to pack meat under strict sanitary and cold storage conditions, so that beef has a shelf life of up to 3 months, while pork has a shelf life of 45 days. At present, this model is not widely used in China and Asia, but based on its many advantages, we have reason to believe that vacuum packaging will be widely promoted and applied in the future

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