The Influence Of Fresh Regulate And Gas Adjustable Packing Method To Storage Process Quality Safety In Beef

As a kind of high-grade food, there is high protein, low fat, delicious taste, nutritional value higher characteristic in beef, and deeply loved by people all over the world. As a convenient food, prepared food is effective to keep quality, to remain health, high quality, convenient, and provide diversity, so it has been loved by consumer. This topic based on the results of the study, and is on the basis of the laboratory to regulate meat products and the gas adjustment packaging prophase research results, with fresh beef as raw materials, in the frozen (-18℃) or refrigerated (0～4℃) storage process design of orthogonal experiment, resetting different gas proportion, to regulate method and regulate the product gas adjustable packaging preservation effect and microwave after during storage and the quality change of research, draw the preservation effect better fresh regulate beef microwave processing technology.1. We studied microbe, off color and pH value change of fresh beef in the MAP packaging, with supermarket fresh beef as raw material and salt, the composite spices, cooking wine addition quantity as the orthogonal experimental factors. Results indicated that initial colony amount of fresh regulate beef without packing was4.91CFU/mL and pH value was5.36, colony amount of fresh regulate beef with high oxygen MAP in4℃storage conditions was5.13CFU/mL on the6th d, reached to the second-grade standard of the fresh beef. According to comprehensive regression analysis of bacteria count and optimizing orthogonal, we concluded that the optimum formula was:salt0.9%, wine2.0%, pice0.6%.2. In order to extend the shelf-life of beef and keep bright red color in package, the samples of fresh prepared beef were packed modified atmosphere conditions of O2, CO2, N2. The meat samples for total number of colonies in beef, color difference, tenderness, pH and water were determined and analyzed every two days. The results showed that the modified atmosphere at the level of60%O2and40%CO2is suitable for chilling beef without decay for12days stored at0～4℃, and the color is well stabilized. 3. We studied on color, tenderness, pH value, TVB-N, cooking loss and sensory evaluation change of fresh beef through the microwave treatment, with fresh beef as raw material and salt, the composite spices, cooking wine addition quantity as the orthogonal experimental factors. The results showed that the modified atmosphere at the level of60%O2and40%CO2, storage4th days, condiment amount was5.2%.