Antiseptic Measures for Meat Products Processing-2

2.Corrosion protection of products

During the hot processing of meat products, it can temporarily or permanently destroy the unity and stability of the internal environment of microorganisms in the normal state, that is, to break the internal balance of microorganisms and make them lose the ability of growth and reproduction. Before the internal environment is reestablished, the microorganisms will be in a period of stagnation or even death. Preservatives and other additives are used to destroy the environment of microbial internal environment, so that it can not re-establish the normal energy environment, and the growth is in the stagnation period, or even death, so as to achieve a longer shelf life of the product. It is necessary to use preservatives and other additives to change the barrier factor of products, which can effectively guarantee the formation of the system to inhibit the growth of microorganisms.

3.Protection of product system stability

The preservation conditions (low temperature, etc.) of products and the protection of secondary pollution (such as vacuum packaging) between products and the outside world are the key to the shelf life of products. Low temperature storage can inhibit the growth of microorganisms, so as to extend the shelf life. Low temperature control should be reasonable. Generally, 0-4 ℃ is more reasonable, which can not only control the growth and reproduction of microorganisms, but also ensure the quality of products not to be damaged; isolate the products from the external environment, protect the growth environment of inhibited microorganisms from damage, and avoid secondary pollution For the purpose of extending the shelf life, air, light, impact of external material force will damage the product. The selection of economic and effective packaging materials is the key to product protection. Good packaging materials have different performance, such as water resistance, air isolation, and superior tensile resistance.