The air conditioning box used in cold and fresh products needs to be of very formal quality

(1) The mixed preservation gas in the composite modified atmosphere packaging of cold and fresh meat is composed of O2 and CO2. The concentration ratio of O2 is relatively high, as higher concentrations of O2 can make

Cool the meat to maintain its fresh red color; A moderate concentration of CO2 can hinder and inhibit the growth and reproduction of bacteria and microorganisms. Based on foreign experience and our company's actual situation

Practice has shown that satisfactory results can be achieved when the O2 concentration in the mixed gas is between 65% and 70%, and the CO2 concentration is between 35% and 30%. This not only allows for

Extend the shelf life of fresh and cold meat, and the appearance and color of fresh and cold meat are also attractive to consumers.

(2) Nutritionists believe that there is an ATP active substance in the body of slaughtered pigs, and if consumed immediately, its nutritional value is not as good as cooling it before consumption;

If the slaughtered pork is cooled at 0-4 ℃ for 24 hours, ATP will lose its activity, achieving the process of acid excretion. The texture of the pork will become soft, fragrant, and has a good taste, which is beneficial to humans

Body absorption, this type of meat is called "cooled meat". There are several forms of packaging for cold fresh meat, including vacuum packaging, nitrogen filled packaging, and composite modified atmosphere preservation packaging. because

Vacuum packaging and nitrogen filled packaging darken the color of cold fresh meat after packaging, losing its original fresh color. Therefore, composite modified atmosphere packaging is generally used for preservation

The shelf life of cold fresh meat after modified atmosphere packaging is 7-12 days, and it can maintain the color and aroma of fresh meat.

(3) The color of meat depends on the three states of myoglobin on the muscle surface. During vacuum and nitrogen packaging, myoglobin is converted to reduced myoglobin due to hypoxia, and meat

Pale purple in color; When meat is exposed to the air for a long time, myoglobin transforms into ferrimyoglobin, and the muscles turn dark brown; When maintaining a certain amount of oxygen inside the packaging container,

Myoglobin is converted into oxygenated myoglobin, and the muscles present a bright red color of fresh meat. Due to the addition of an appropriate proportion of fresh-keeping gas into the modified atmosphere packaging, not only can it ensure freshness

The quality of meat remains unchanged and can maintain its original fresh color, attracting consumers to purchase. Therefore, using composite modified atmosphere packaging for fresh meat is more suitable.