Braised meat products are one of the traditional meat products in China, which has a broad market. It may be subject to secondary pollution during processing, so the shelf life of the product is generally short, and the development is also restricted. With the improvement of living standards, people have begun to pay more attention to the nutrition, quality and safety of food.
Theoretically, freshly marinated meat products are sterile, but the processing environment and processing methods will make them subject to microbial breeding and contamination, which can invade the inside of marinated meat products and decompose fats, proteins and sugars, resulting in product spoilageTherefore, the sterilization of braised meat products is particularly important, and only effective and scientific sterilization can ensure and prolong the storage period of food. Ultra-high pressure sterilization is more suitable for the sterilization of braised meat products.
Compared with ultra-high pressure sterilization technology, traditional thermal sterilization will cause the loss of active nutrients in food and the decline of sensory quality, so a variety of food preservation technologies have been developed at home and abroad, such as low-temperature refrigeration, low-temperature freezing, ultra-high-pressure sterilization, fence technology and biological preservation technology. Ultra-high pressure sterilization is more scientific and safe than other sterilization methods.
Ultra-high pressure sterilization equipment is an emerging non-thermal sterilization technology in recent years, and its application in the food field has been very mature. Ultra-high pressure physically destroys the cell membrane of the cell to achieve killing, and at the same time the permeability is changed, which leads to the loss of cytoplasm and the death of microorganisms, which is better than the high-temperature sterilization effect of traditional thermal sterilization.
Ultra-high pressure sterilization equipment can denature, inactivate enzymes, and kill microorganisms at room temperature, so as to achieve the purpose of prolonging the shelf life of food. The application of ultra-high pressure sterilization in the meat industry has great potential because high pressure only acts on the formation of non-covalent bonds of polymers such as proteins, and the freshness, organoleptic properties and nutritional value of food are almost not affected.
We are earlier engaged in the research of ultra-high pressure technology enterprises, but also China's main ultra-high pressure equipment manufacturers, the production of ultra-high pressure sterilization equipment is simple to operate, low energy consumption, safe and stable, can better maintain the original quality of food, and with many colleges and universities to carry out multi-party cooperation, developed a variety of ultra-high pressure HPP products.
We look forward to cooperating with more meat processing enterprises to jointly develop more healthy meat products and contribute to the development of the domestic ultra-high pressure high-end meat products market.
Reference: Research Progress on the Effect of Ultra-high Pressure Sterilization on Marinated Meat Products Author: Liu Yangming, Lu Shiling, Wang Qingling, Li Baokun, Dong Juan.
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