Application Of Hurdle Technology In Chilled Meat Preservation

Meat-freshness preservation has long been one of the problems demanding urgent solution in meat industry development, which is also a key bottleneck to restrain the marketability of refrigeration meat. Hurdle Technology is a food-freshness preservation technology which makes use of the synergism or the interactive effect of various hurdle genes to achieve the stability of the microorganism within the food. The possibility of applying hurdle technology in food-freshness preservation does not only rely on the accumulating functions of different hurdles but also their interactive effects. This paper deals with a systematic research on meat-freshness preservation based on 4 hurdle genes, finding out the best way to keep meat fresh by putting hurdle genes into full play, screening and optimizing, thus lengthening the storage life of refrigeration pork and obtaining a new way. In this paper, the author use refrigeration pork as experimental material and carry out several steps to draw a series of conclusions. The experimental steps are as follows:First, some of the physical, chemical and microbiological characteristics of homebred Nisin were studied to determine the best density of Nisin. Second, get the best proportion of various antimicrobials by rotating design to inhibit the reproduction of putrefactive bacteria as far as possible. Then the physical, chemical and outward indexes of refrigeration pork change after it received different radiation were tested, thus choosing the most suitable radiation dose. Third, carry out experiments to test the efficiency of oxidation inhibitors as well as pick out the most suitable packing. Finally, according to the previous research on different hurdle genes, each factor will be utilized to its best to keep the freshness of refrigeration pork. The following conclusions can be drawn based on the research:1. This research has a basic study on how temperature, pH, proteinase, preserved conditions affect the bacteriostasis activeness of homebred Nisin. The preserved temperature has a remarkable influence on Nisin activeness. The lower the temperature is, the better it is good for storage. Under the acid condition, temperature affects Nisin little. While with the increase of pH, Nisin activeness will fall correspondently. When pH reaches six or seven, Nisin will completely lose its activeness after being heated up under 121 centigrade for 20 minutes. The physical characteristics of Nisin influence its activeness as well. Dried-up Nisin is easier to preserve than solution. Homebred Nisin is sensitive to trypsin rather than pepsin. It is indicated from the bacteriostasis spectrum experiment that homebred Nisin has inhibitory effect upon gram-positive bacterium while...