CO2 flow meter for modified atmosphere packaging | How to preserve fresh Tremella fuciformis | Thermal flow meter

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What are the methods for storing meat?

Meat is more prone to spoilage. What are the storage methods for meat?? Below, I will introduce it to everyone. Welcome to read and refer! Drying method, also known as dehydration method The measure is to reduce the water content in the meat, hinder the growth and development of microorganisms, and achieve storage purposes. The growth and reproduction of various microorganisms generally require 40% to 50% water. If there is no appropriate moisture content. Microorganisms cannot grow and reproduce. Under normal circumstances, the moisture content of pork, beef, and chicken is greater than 77%, and the moisture content of lamb is greater than 78%. Only by reducing the moisture content to below 20% or decreasing the water activity can the storage period be extended. Low temperature storage mainly utilizes the principle of inhibiting the activity of microorganisms and enzymes at low temperatures for storage. Low temperature storage can maintain the quality of meat for a longer period of time, but unstable storage temperature can also cause the growth of ice crystals, leading to severe loss of juice and reduced nutritional content during thawing. 3. The comparative analysis of modified atmosphere packaging (MAP) and modified atmosphere packaging (MAP) by F. Ozogul et al. for controlled atmosphere storage showed that the shelf life of modified atmosphere packaging (MAP) was 3 days longer than that of vacuum packaging sardine, and the "bacteria reproduction was much slower" in MAP packaging further confirmed the value of MAP technology. The gas composition of MAP is usually O

2, CO

2, N2. Different gas storage mechanisms are also different, so the appropriate g

CO2 flow meter for modified atmosphere packaging|thermal flow meter

as ratio can be selected for controlled atmosphere storage according to different raw materials. Radiation storage is a rapidly developing new technology and method for storing aquatic products. The characteristics of irradiation storage method for sterilization are: a small dose can inhibit the growth and reproduction of microorganisms in cattle, the radiation penetration is strong and the irradiation is uniform, and almost no heat or residue is produced. Due to the odor deterioration of meat after irradiation, it is necessary to consider combining irradiation with other storage methods, such as irradiation at low temperatures, irradiation after air drying packaging, etc. The main method of biological storage is enzymatic storage. Enzymatic storage technology utilizes the catalytic action of enzymes to disrupt or inhibit the growth and reproduction of microorganisms, thereby maintaining the freshness of meat. The advantages of enzymatic storage include strong substrate specificity, high catalytic efficiency, mild reaction conditions, and easy control of reaction endpoints, but are limited by enzyme specificity and reaction conditions. Chemical storage is a storage method in which harmless chemical preservatives are added to meat during storage to improve its storage performance and maintain its quality. Food additive storage is a commonly used chemical storage method, mainly including preservative storage, antioxidant storage, and coating storage. The commonly used preservatives currently include benzoic acid and sodium benzoate, sorbic acid and potassium sorbate, sulfite and sulfur dioxide, streptococcal lactate and protamine. The flavor of fish stored with preservatives will also undergo significant changes, and their

CO2 flow meter for modified atmosphere packaging | How to preserve fresh Tremella fuciformis | Thermal flow meter

What are the methods for storing meat?

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