Research On Quality Changes Of Stewed Meat In Seasoning

In recent years,the Stewed Meat in Seasoning products are welcomed by consumers because of the unique nature nutrient, organization structure, moderate tenderness and fine taste. Meanwhile it inevitablely appears quality problems, such as colour fading, water and oil lost, tacky, and acid taste. So how to extend the shelf life of pasteurized products and how to guarantee their normal circulation in the market is a difficult problem in front of meat products enterprise. Therefore, the aim of this experiment is to study storage characteristics of Stewed Meat in Seasoning under different storage temperatures, analyze its sensory, chemical and microbiological index, reveal the spoilage mechanism in order to ensure the quality of products and extend the shelf life of products, which can provide basic theoric data to solve practical problems.This paper chooses the six common and typical Stewed Meat in Seasoning products in market such as mei’hao black beef, gao’jin black beef, yu’run spicy beef, gao’jin the spicy beef,mei’hao sauce beef and mei’hao spicy pork. The aim is to research sensory, chemical and microbiology indexes and analyze the effect of the change of microorganism on product quality.The Stewed Meat in Seasoning products must be on sale under 0-4℃, so one of the temperature was 0-4℃; According to many reports in the literature and measureing the temperature of the refrigerated counter in the supermarket, the temperature has a wide fluctuation between 0℃and 10℃. Many factors influence the temperature, in addition to the set temperature of supermarket, the accumulation of goods on refrigerator, the frequency of adding goods, the temperature outside refrigerated counter, the contaction time and frequency of product, different seasonal variations, and so on. All these factors may cause the temperature fluctuation of refrigerated counter, One of the most significant factors is the number of consumers and retention time of the refrigerated counter, especially there are some promotion activities on the refrigerated counter. At this time, the partcal temperature in refrigeration counter can reach 10℃, therefore, the experiment set another temperature is 6-10℃The first part:The storage characteristics of mei’hao and gao’jin black beef under 0-4℃,6-10℃storage temperatures.The results show that Mei’hao black beef began to loss water and oil, loose organization with small holes, had the leakage with slicing and became shiny in surface from 40 days. The organization of gao’jin black beef became closer, drier, harder, more salty, and the chewness was poor in later. The pH value dropped slowly. The moisture content of mei’hao and gao’jin black beef were droped, the water retention was also droped. TVB-N value of two products were rising to declining. L*of mei’hao black beef was rose while a* and L*of gao’jin black beef was dropped. Two kinds of products’total bacterial colonies had a rising trend, coliform group MPN/100g are less than 30, pathogenic bacteria was not detected.The second part:The storage characteristics of yu’run and gao’jin spicy beef under 0-4℃,6-10℃storage temperatures.The results show that the yu’run spicy beef had high moisture content and loose organization with small holes, the sensory of gao’jin spicy beef had no significant change. ThepH value dropped slowly. The moisture content and water retention of yu’run spicy beef were dropped. The moisture content and water retention had no significant change; TVB-N value of two products were declining to rising. L*of two kinds of products dropped while a* increased. Two kinds of products’total bacterial colonies had a rising trend, coliform group MPN/100g are less than 30, and pathogenic bacteria was not detected.The third part:The storage characteristics of mei’hao sauce beef and spicy pork under 0-4℃,6-10℃storage temperatures.The results show that the mei’hao sauce beef began to loss water and oil, loose organization with small holes, had the leakage with slicing in 30 days. Products surface became shiny, organization structure also appeared more rough. The toughness was insufficient, flavor was less stable, there was a bit sour when open the bag during the later stage. The mei’hao spicy pork began to loss water and oil, loose organization with small holes, had the leakage with slicing and became shiny in surface. The pH value of two kinds of products dropped slowly. The moisture content of mei’hao sauce beef was rose and mei’hao spicy pork was dropped, the water retention of two products were dropped. TVB-N value of sauce beef was rising to declining, TVB-N value of spicy pork was declining to rising L*of them rose, and a* as well. Two kinds of products’ total bacterial colonies had a rising trend, coliform group MPN/100g are less than 30, and pathogenic bacteria was not detected. The fourth part:The formulation of production standards and shipping quality standard sauce of Stewed Meat in Seasoning products.In all, it was suggested to maintain storage and circulation temperature under 0-4℃as far as possible. The higher temperature, the more influence, and it was better to ensure the stability of the temperature in order to ensure the quality and safety of products.