Technology for improving color and luster, and juice loss of cooled meat

The invention relates to a technology for improving color and luster, and juice loss of cooled meat, specifically discloses a cooling flushing, modified atmosphere packaging and cold-chain transportation technology of pork and belongs to the technical field of processing of agricultural products. Th...

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Bibliographische Detailangaben
Hauptverfasser:	XIE SHIYUN, ZHONG JINXIONG, LONG DAJIA, MA YAN, HUANG MINGKUN, JIN ZHUANG, SUN ZHICHANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a technology for improving color and luster, and juice loss of cooled meat, specifically discloses a cooling flushing, modified atmosphere packaging and cold-chain transportation technology of pork and belongs to the technical field of processing of agricultural products. The technology comprises the following technological steps: (1) carrying out cooling flushing; carrying out flushing on slaughtered and split two-part pork, wherein the flushing temperature is 4+/-1 DEG C, 6+/-1 DEG C, 8+/-1 DEG C, 10+/-1 DEG C and 12+/-1 DEG C respectively, the relative humidity is 80 to 85 percent, the air speed is 3.5+/-0.5m/s and the flushing time is 12h; after flushing, irradiating and sterilizing by utilizing an ultraviolet lamp; (2) carrying out modified atmosphere packaging; cutting the flushed cooled meat and carrying out the modified atmosphere packaging after cutting; (3) carrying out cold-chain transportation; transporting the packaged cooled pork under the conditions that the temperature