How to prolong the shelf life of meat products?
There are many kinds of microorganisms, which can be used as meat products. There are many kinds of preservatives. Practice has proved that no preservative can inhibit all harmful microorganisms in food, and no preservative only inhibits a harmful microorganism.
The production of meat product improver and preservatives are specially designed for low temperature meat products, food additives and supplementary provisions in the GB-2760-1996 range, does not affect the taste and the health and safety of consumers under the premise of reasonable selection, repeated experiments, carefully compounded, and proved by the use of a large number of manufacturers, it can effectively control the microbial environment, effectively inhibit the growth of harmful microbes and prolong the shelf life of low-temperature meat products, ensure that products are not reasonable in the warranty period metamorphism. That is: preservatives in food harmful microorganisms when less added is effective when a large number of bacteria, food already contains, add preservatives to prevent spoilage and deterioration, it lost the added significance.
Preservatives in meat products are a component of food additives. Food additives are defined as natural and chemical substances added to foods to improve food quality and colour and aroma, as well as the need for corrosion protection and processing techniques. Add preservatives is mainly for the purpose of controlling microbial survival conditions, inhibit the growth of microorganisms, but not antiseptic disinfectant, disinfectant can kill microorganisms in a short period of time, but are not allowed to directly add to the disinfectant in food. For the sake of the safety and health of consumers, the selection and use of meat products preservatives must be carried out in strict accordance with the provisions of the food law of our country. Therefore, the use of preservatives should be scientific and prudent.
