Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP

doi:10.13386/j.issn1002-0306.2013.02.080

Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP[J]. Science and Technology of Food Industry, 2013, (02): 310-314. DOI: 10.13386/j.issn1002-0306.2013.02.080

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Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP

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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, compound flavor, cooking wine add quantity as orthogonal experimental factors.Results indicated that samples with pre -preparing and high oxygen MAP treatments, stored in 4℃ conditions, pH value was 5.76, total colony amount was 4.933lg CFU/mL, a* value was 12.23 after 6d storage, 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:salt 0.9% , wine 2.0%, pice 0.6%.

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Science and Technology of Food Industry

Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP

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