Considering the relationship between the packaging and preservation of meat products, it can be basically divided into the following situations:
1. Sterilization conditions of meat products
The sterilization conditions of meat products are usually 63 ° C at the center temperature, which is maintained for more than 30 minutes. Under such bactericidal conditions, the food-inducing bacteria will be killed, but there are still some bacteria related to deterioration in the product such as bacilli and heat-resistant lactic acid bacteria. When these residual bacteria encounter appropriate conditions, they will gradually proliferate and cause Meat products to go bad.
The period before the sterilization of the meat product is as small as a few hours and as many as a dozen hours. Meat products may come into contact with the operator’s hands and machinery, or suspended microorganisms in the ground and air can cause secondary pollution of meat products.
2. Environmental conditions for packaging
After packaging, although the external pollution is cut off, the internal pollution of the meat products will still occur, and the oxygen will slowly enter through the film, so the partial pressure of oxygen in the bag will gradually increase, and residual bacteria and contaminated bacteria Will begin to breed. The higher the storage temperature, the faster the bacteria can multiply.
Considering the above situations, in order to prevent the secondary pollution of the packaging operation of the meat products, the storage time of the meat products after sterilization should be shortened as much as possible, and the packaging should be performed immediately after sterilization, and a film that has an isolation effect against light, water and oxygen should be selected.