Centralized packaging of retail meat cuts: a review.

摘要: Centralized packaging of retail meat cuts is growing more popular because its economies and potential to maintain quality, enhance safety, extend the shelf life fresh meat. Requirements for optimizing centrally prepared periods up 15 weeks are slightly different from those needed fresh, chilled Chilled primarily deteriorate at cut or uncut muscle surface. In long-term storage, primal placed in an atmosphere saturated with carbon dioxide containing very low residual oxygen. These held -1.5+/-0.5 degrees C. When removed, it fabricated into food service cuts. New surfaces created process, revitalizing meat's appearance. After being display, normally has four days life. Depending on species, usually limited by development undesirable organoleptic changes, defects color, which independent microbial presence. The microbes consist a lactic acid bacterial population that maximizes under storage conditions about 10(8) CFU/cm2 well before ends. Circumstances centralized distribution retail-ready wholesale period following initial 20 30 days. Prepared products must withstand display 2 without further manipulation package contents. Retail packages simply moved their container (usually unit overwrap modified atmosphere) where desirable color develops upon exposure air. Three gas atmospheres have some satisfy needs packages: 100% CO2, N2, 70% N2 + 30% CO2. Shelf changes exposed packaging, caused growth psychrotrophic bacteria. If CO2 used, these all bacteria (LAB). Therefore, numbers temperature become critical success. most attractive option used - 1.5 +/-0.5 This review presents reason recommendation, along basic concepts chemistry, discussion microbiology, current results simulated meats.