The quality of meat has a great relationship with the proliferation of bacteria and the decomposition of enzymes. Understanding the characteristics of meat is very helpful for meat freshness management. To operate a supermarket, only by doing a good job in the management of the freshness of meat products can we obtain the recognition of consumers and promote sales performance. Otherwise, it will only increase the loss, and in serious cases will affect the operation of the supermarket, which shows that the freshness management is very important.
The following describes the methods of freshness management:
1.Choose raw material manufacturers carefully
To maintain the freshness of meat, we must first ensure good raw materials. In order to ensure the quality of raw material supply, the quality of suppliers needs to be considered.
In order to manage the temperature of the raw materials and avoid the temperature change of the raw materials during transportation, we should use a freezing truck to transport the frozen meat and keep its temperature below -18 ℃. Chilled meat must be transported by refrigerated truck, and the temperature should be kept below 0 ℃. In addition, in order not to contaminate meat, vehicles and containers must be kept clean. Due to the easy fermentation of livestock meat, we need to apply ice cubes to reduce the temperature during refrigeration.
Low temperature can inhibit the reproduction of bacteria and the decomposition of enzymes, so when maintaining the quality of meat, whether it is raw materials, semi-finished products or finished products, they must be stored at low temperatures. Frozen meat should be stored in a freezer at -18 ° C; chilled meat is best stored in a cold storage. We need to apply ice cubes before freezing the poultry. In the cold storage, the product should not be stored too high, nor close to the wall, and should be 5 cm away from it to maintain the normal circulation of cold air, otherwise it will affect the quality.
Once the center temperature of the meat rises, it is easy to deteriorate, so it is necessary to grasp the time when processing to avoid the rise of the center temperature. If there is a delay in the operation schedule, it needs to be sent back to the refrigerator for cooling treatment.
In theory, processing meat at low room temperature is a good way to maintain freshness, but from the point of view of human physical performance and operating efficiency, the body will be greatly affected at low temperatures, so the room temperature of the processing room should be controlled at Between 12℃ to 18 ℃. If practitioners can adapt to this temperature range, the room temperature is best at 12 ℃ .
If the surface of the meat is exposed to cold air for a long time, the surface water will be easily lost. This will cause brown meat, which will affect the taste; therefore, when packaging raw meat, we need to wrap it with plastic wrap before storing it. If we want to protect and fix the finished product, we can wrap it with plastic wrap before storing or selling it.
The finished products of the frozen type must be displayed and sold in a frozen display cabinet, and the temperature in the cabinet should be controlled below minus 18 degrees Celsius, while the finished products of the chilled type need to be displayed in a refrigerated display cabinet, and the temperature of the cabinet must be controlled in range of -2 ℃ to 0 ℃, to maintain the freshness of the finished product.
The display height of a single product is limited to two layers. If it exceeds two layers, the bottom layer is likely to return to temperature due to poor cold air supply, so the display must not block the air outlet.
(1) Inflatable packaging: This is the so-called packaging method for changing the atmospheric environment (referred to as the MA packaging method). The method is to first use a vacuum pump to extract the gas in the packaging bag, and then fill the packaging bag with 80% oxygen, 20% carbon dioxide and inert gas (such as N2). This kind of operation can keep the meat color bright red.
(2) Vacuum packaging: extract the air in the packaging and use packaging materials with extremely low oxygen permeability, which can reduce the rate of meat oxidation and rancidity and ensure meat quality.