Low temperature meat products also known as western meat products, usually refer to curing at low temperature (0-4 ℃), cooking at low temperature (75-80 ℃), low temperature pasteurized, low temperature storage, sales (0-4 ℃). Low-temperature meat products are the main trend of the future development at home and abroad.
Compared with high temperature meat products, low temperature meat products have obvious advantages: in terms of nutritional value, the amino acids such as cystine, cysteine, tryptophan, vitamins such as vitamin B6, folic acid, etc., will occur in different degrees of decomposition damage, the higher the heating temperature, the more serious the nutritional damage. Meat will produce the aroma of cooked meat after heating, the temperature rises to more than 80℃ began to produce hydrogen sulfide, more than 90℃ hydrogen sulfide will increase sharply, hydrogen sulfide has smelly egg flavor, affect the flavor of meat products, low temperature meat products due to low processing temperature, to avoid the generation of odor, so it has the inherent aroma of meat. The low processing temperature of low-temperature meat products causes less nutritional damage and higher nutritional value. At the same time, because the protein is moderately denatured, thus obtaining a higher digestibility. And the meat is fresh and refreshing, the loss of nutrients is less, to provide higher effective nutrients for the human body. Low-temperature meat products can combine meat raw materials with a variety of seasonings, accessories and other kinds of food, thus producing a variety of popular flavors and increasing the customer group of meat products.
Low-temperature meat products pasteurization, is the use of immersion in water for pasteurization, so that the central temperature of meat products reached 68-72℃, and maintain for 30 minutes, in theory, such a degree of pasteurization can kill microorganisms, not only retain the nutritional value of meat products, but also to ensure food and meat safety. Therefore, pasteurization technology is widely used in ham sausage, red sausage, corn sausage, bacon meat processing and other industries.
Post time: Dec-12-2022