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How long can vacuum packaged cooked meat food be stored under 135 ℃ high temperature and high pressure!

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usually three to six months. If there is no high-temperature sterilization, the shelf life will be kept for 1 month under refrigerated conditions
deoxidation is an important link in vacuum packaging, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because food mildew and deterioration are mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen for survival. Vacuum packaging uses this principle to pump out the oxygen in packaging bags and food cells, Make microorganisms lose their “living environment”. Experiments show that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproduction. (Note: vacuum packaging cannot inhibit the propagation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it also needs to be combined with other auxiliary methods, such as cold storage, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.
in addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation has another important function to prevent food oxidation due to oil This kind of food contains a lot of unsaturated fatty acids, which are oxidized by oxygen, making the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are darkened by oxygen. Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value
a variant of vacuum packaging is inflatable packaging. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of inflatable packaging are compression resistance, gas blocking and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, vacuum packaging is not suitable for many foods, but inflatable packaging must be used. Such as crisp and fragile food, food easy to agglomerate, food easy to deform and take oil, food with sharp edges and corners or food with high hardness that will pierce the packaging bag, etc. After the food is pumped and packaged by the food vacuum packaging machine, some gas is filled to make the filling pressure in the packaging bag greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure, and does not affect the appearance, printing and decoration of the packaging bag.

generally speaking, meat food with aluminum foil structure can be cooked and sterilized at 135 ° C. if the sterilization is complete, the shelf life can be one year or even longer under normal temperature. However, this is only an empirical value. The key depends on whether the quality of the cooking resistant vacuum bag is sufficient? And whether the cooked meat products contain bone and other components? And how about the sterilization process? In addition, there is the storage environment and conditions.

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