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Method for storing and keeping fresh meat

Several commonly used storage methods are described below.
 
      1. Drying method
   
      Drying method is also called dehydration method , Mainly to reduce the moisture in the meat, hinder the growth and development of microorganisms, and achieve the purpose of storage. The growth and reproduction of various microorganisms requires a suitable water content. Generally speaking, at least 40% to 50% water is required. Without proper moisture content, microorganisms cannot grow and reproduce. The moisture content of pork is generally above 70%. Appropriate methods should be adopted to keep the moisture content below 20% or reduce the water activity in order to extend the storage period.
 
      Two, natural air drying
   
      cut the meat as required , Hang it in a ventilated place and dry it naturally to reduce the water content. For example, products such as air-dried meat and Jinghua ham have to go through the air-drying process.
 
      Third, dehydration
   
      in the processing of dried meat, meat floss, etc. When the product is produced, the roasting method is often used to remove the moisture in the meat, so that the moisture content is below 20%, and it can be stored for a long time.
 
      Fourth, add medium
   
      add salt to the meat, Sugar and other media, such as ham, cured meat and other products, need to be cured with salt, sugar, etc., which can reduce the water activity in the meat and prevent the growth of bacteria, thereby preventing the growth of microorganisms.
 
      Fifth, salting
  
      The principle of salting is mainly Part of the water is removed by salt, and the oxygen content in the meat is reduced, because the existence of a large amount of salt creates environmental conditions that are not conducive to the growth and reproduction of bacteria. However, some bacteria have strong salt tolerance and salting alone cannot achieve the purpose of long-term preservation. Therefore, salt curing is mostly carried out at low temperature in production, and the salt curing method and the drying method are often used in combination to produce meat products with various flavors.
 
      Sixth, low-temperature storage method
   
      low-temperature storage method is meat The refrigeration, carried out in the cold storage or refrigerator, is a practical method for the storage of meat and meat products. Under low temperature conditions, especially when the temperature is below -10°C, the moisture in the meat freezes, causing bacteria to fail to grow and develop. But when the meat is thawed and recovered, the bacteria begin to grow and multiply again due to the increase in temperature and the seepage of meat juices. Therefore, when using low-temperature storage of meat, keep a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. The cold storage of meat can be divided into two types: chilled meat and frozen meat。