1. Radiation treatment: Radiation preservation is a new technology developed in the world for nearly two decades. The radioactive preservation of meat is the use of the radiation energy of atomic energy rays to process fresh meat and its products, so that the meat products do not spoil or deteriorate within a certain period of time, do not undergo changes in quality and flavor, and extend their shelf life. When this method is used to treat meat, it is possible to kill the deep microbes and parasites without increasing the temperature of the meat, and it can be carried out after packaging without leaving any residue, which saves energy and is suitable for industrial production. However, after the meat has been irradiated, it will have an odor, the flesh will fade, and some amino acids and vitamins will be lost. 2. Marinated: Many years ago, people preserved meat at room temperature by pickling. Salt is a commonly used salting preparation in meat products. It is not only an important seasoning, but also has an antiseptic effect. Salt can dehydrate microorganisms; it has physiological toxicity to microorganisms; affects the activity of proteolytic enzymes; and reduces the water activity of the environment in which microorganisms live, thus inhibiting the growth of microorganisms. Salt can inhibit the growth and reproduction of microorganisms, but it cannot kill microorganisms. Therefore, it must be used in combination with other methods. Nitrate and nitrite are also important constituents in meat marinade preparations. They not only have a coloring effect, make the meat products glossy and bright, but also have a strong antibacterial effect, especially for meat products. The presence of Clostridium botulinum has a special inhibitory effect. 3. Smoke treatment: Smoke is often performed together with heating. When the temperature is 0°C, the smoke with relatively low concentration has little effect on the bacteria; the smoke with higher concentration at 13°C can significantly reduce the amount of microorganisms; at the temperature of 60°C, no matter how dark or light, the smoke can be smoked Reduce the number of microorganisms to one ten-thousandth of the original number. The composition of smoke fumes is very complex, there are more than 200 kinds, mainly some acids, aldehydes and phenols, these substances have antibacterial and antiseptic and prevent the oxidation of meat products. After smoked meat products have better resistance to preservation. Smoke can also form a stable bacon color on the surface of meat products. Because smoke contains many harmful components, such as 2,4 - benzopyrene, there is a danger of causing cancer in humans. Therefore, most people now remove most of the polycyclic hydrocarbon compounds from the smoke, leaving only acids, phenols, alcohols, and carbonyl compounds that can impart special flavor and preservation to the smoked products, and develop a smoked water solution. The product was smoked and achieved good results. 4. Antibiotic treatment: The value of antibiotics used for meat preservation is limited because antibiotics are bacteriostatic rather than bactericidal. They are most effective only when the number of contaminated microorganisms in the meat is small; the sensitivity of different microorganisms to an antibiotic Differently, while antibiotics inhibit certain types of microorganisms, the number of other types of microorganisms may increase; the use of antibiotics may lead to the development of drug-resistant bacterial flora, leaving the antibiotics with no antibacterial effect; currently there is a lack of effective inhibition. Mold and yeast antibiotics. Even so, antibiotics can extend the shelf life of meat without causing chemical or biochemical changes in the meat. However, when it is used, it must be carefully selected. The antibiotic used must be easily decomposed when the meat is heat-treated. The product is not toxic to the human body. Frequently used antibiotics for meat storage include chloramphenicol, chlortetracycline, tetracycline, nisin, and tylosin, which can be used for very heat-resistant bacteria. It is generally not allowed to use antibiotics for semi-protection. Although antibiotics can reduce the intensity of heat treatment and pickling, they also increase the risk of C. botulinum producing toxins. 5. Antiseptic Preservative Treatment This is another method commonly used in meat preservation. Preservatives are divided into chemical preservatives and natural preservatives. Preservatives are often used in combination with other preservation techniques. (1) Chemical preservatives: Chemical preservatives are mainly organic acids and their salts. Mainly used in meat preservation are acetic acid, formic acid,
Citric Acid, lactic acid and its sodium salt, ascorbic acid, sorbic acid and its potassium salt, and benzoic acid. The use of these acids alone or in combination has a certain effect on prolonging the shelf life of the meat. When used, the aqueous solution is first formulated with a concentration of 1% to 3%, and then the meat is sprayed or impregnated. (2) Natural Preservatives: Due to people's care for green and healthy foods, natural preservatives should be the future direction of development. Nowadays, more natural natural preservatives for meat are catechol, spice extracts and Nisin. Their antiseptic effect is still not ideal, Nisin's antibacterial spectrum is narrow, and future research in this area should be strengthened.
Nitrogen Fertilizer
Diammonium Phosphate,Npk Compound Fertilizer,Phosphatic Fertilizer
Xuzhou First Chemical Co., Ltd , http://www.chfertilizer.com