Method for low temperature refrigeration of meat and meat products
发布时间：
2014-06-30
We eat a lot of meat every day, and the supply of meat is different every day, so some fresh meat or meat products need us to be refrigerated at low temperature. www.yanghuzl.com (professional production of cold storage board) low temperature storage method is carried out in cold storage or refrigerator, which is the most practical method in the storage of meat and meat products. Under low temperature conditions, especially when the temperature drops below minus 10°C, the moisture in the meat freezes, creating an environment where bacteria cannot grow and develop. But when the meat is thawed and reconstituted, bacteria start to multiply again due to the increased temperature and oozing juices. Therefore, when using low-temperature storage of meat, it is necessary to
We eat a lot of meat every day, and the supply of meat is different every day, so some fresh meat or meat products need us to be refrigerated at low temperature. www.yanghuzl.com (professional production of cold storage board) Low temperature storage method is carried out in cold storage or refrigerator, which is the most practical method in the storage of meat and meat products. Under low temperature conditions, especially when the temperature drops below minus 10°C, the moisture in the meat freezes, creating an environment in which bacteria cannot grow and develop. But when the meat is thawed and reconstituted, bacteria start to multiply again due to the increased temperature and oozing juices. Therefore, when using low-temperature storage of meat, it is necessary to maintain a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. Refrigeration of meat can be divided into two types: chilled meat and frozen meat. www.yanghuzl.com Changzhou Yanghu Refrigeration Equipment Co., Ltd. specializes in producing various specifications of polyurethane cold storage panels. Cooling meat: It is mainly used for meat products stored for a short period of time, usually reducing the temperature of the meat center to about 0°C to 1°C. The specific requirement is that before the meat is put into the cold storage, the temperature of the warehouse (box) should be lowered to about minus 4°C. After cooling the meat, a dry film forms on the surface, which prevents the growth of bacteria, slows down the evaporation of water, and prolongs the preservation time. Frozen meat: Fast, deep freezing of meat, so that most of the water in the meat freezes into ice, this meat is called frozen meat. Frozen meat is more shelf-stable than chilled meat. Frozen meat is generally kept at a temperature below -23°C and stored at around -18°C. In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, the quick-freezing method can also be used, that is, the meat is placed in a quick-freezing room at -40°C, and the temperature of the meat is quickly lowered to below -18°C. Then move into the refrigerator. The lower the refrigeration temperature, the longer the storage time. It can be stored for 4 months at -18°C; it can be stored for about 10 months at -30°C.
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