How to extend the shelf life of meat products
The preservatives of meat products are part of the food additive. Food additives are defined to improve the quality and aroma of food, as well as the need for preservation and processing, and to incorporate natural and chemical substances in food. Add preservatives mainly for the purpose of the control conditions of existence of microorganisms, inhibit the growth of microorganisms, but not antiseptic disinfectant, disinfectant can kill microorganisms in a short time, but is not allowed in disinfectant added directly into the food.
For the sake of safety and health of consumers, the choice of meat preservative and the use of content must be in strict accordance with the clear provisions of food legislation in our country, so the use of preservatives to scientific and prudent. There are many kinds of microbes, but there are also many types of meat preservatives. Practice has proved that without a preservative can inhibit in food may all occurrences of harmful microorganisms, also have no a preservative inhibition of only one kind of harmful microorganisms.
Phil, Qingdao science and technology co., LTD., the production of meat modifier and preservatives is specially designed for low temperature meat products, in the GB - 2760-1996 food additive and its supplementary provisions allow range, does not affect the taste and consumer health and safety under the premise of reasonable selection, experiment many times, carefully mix together, and after many manufacturers use proved that it can effectively control the microbial living environment, effectively inhibit the growth of harmful microbes, extend the shelf life of low temperature meat products, ensure that the product in a reasonable warranty period. The emphasis is on the fact that preservatives are effective when they are less harmful in food.
