Study On The Fresh-keeping Technology And The Recipe Of Preprocessed Of Pig Meat

Pre-conditioning of pig meat is a product of the pre-conditioning of pork products and also a developed based on traditional Chinese delicious food.It is versatile,convenient,safe and nutritious that has infinitely broad market prospects.The subject of pre-conditioning pig meat production recipe and preservation technology determine the health status of the pig meat and raw meat,while optimizing the formulation and production recipe. The study has some different preservation methods such as taking a cold storage,adding a natural preservative,special packaging and use the sensory evaluation scores,the total bacterial count,total volatile basic nitrogen,the pH of samples during storage as the detection index to explore a pre-conditioning the best preservation technology of pig meat.The main results are as follows:(1)The result of comparing different source of raw meat’s total number of colonies is cold meat<the supermarket hot fresh meat<marker hot fresh meat.According to the sensory evaluation results,determining the cold fresh pork with meat is the optimal raw meat parts for the production of pre-conditioning.(2)In the formulation of basic technology,developing the best formula of the pre-conditioning of pig meat is fat and lean meat’s ratio of2:8,salt2%,starch8%,20%of ice water,sugar0.6%,0.5%monosodium glutamate,cooking wine2%,2%in ginger,green onions6%.all of these are the percentage of raw meat.(3)According to the single factor test,the result of compareing four natural preservative’s preservation of pre-conditioning of pig meat is sodium lactate better than Nisin than Natamycin than polyphenols.(4)According to the orthogonal test of preservation better the first three natural preservative,determining the optimum composite formula is sodium lactate4.0%,Nisin0.05%,natamycin0.02%.all of these are the percentage of raw meat.(5)Three different packaging effect of pre-conditioning the pig meat preservation is vacuum packaging better than modified atomsphere packaging than tray with plastic wrap packaging. (6)Consolidating natural preservative compound results and the preservation effect of the special packaging and combining with enterprise industrial production to actual demand determining the optimal preservation technique is at low temperatures(4±0.5) cold chain storage and transportation,adding4.0%sodium lactate,0.05%of nisin and0.02%natamycin as percentage of raw meat,using vacuum-packed that would make the pre-condition pig meat’s shelf life be up to18days.