What are the meat products

Sausage, ham, bacon, sauced and marinated meat, barbecued meat, jerky, dried meat, meatballs, seasoned meat skewers, meat patties, cured bacon, crystal meat and so on. Meat products, refers to the use of livestock and poultry meat as the main raw material, seasoned and made of cooked meat products or semi-finished products. That is to say, all with livestock and poultry meat as the main raw material, by adding seasoning all meat products, not due to different processing technology, are called meat products.

Traditional meat preservation methods

1, low-temperature refrigeration preservation: low-temperature preservation is a commonly used technical measures, in view of China's national conditions, the cold chain system is the most important means of meat preservation.

2, low moisture activity preservation: moisture activity is not all the water content in the food, but refers to the microorganisms can use the water. The most common low moisture activity preservation methods are drying treatment and the addition of salt and sugar. Other additives such as phosphates and starch can reduce the moisture activity of meat.

3, heat treatment: heat treatment is used to kill the meat in the presence of putrefactive bacteria and pathogenic bacteria, inhibit the enzyme activity that can cause corruption of the preservation technology, heat treatment can play a role in bacterial inhibition, enzyme inhibition, and heating can not prevent the oxidation of oil and myoglobin, but instead of promoting the role of the heat treatment of meat products must be used with other preservation methods.

4, fermentation treatment: fermentation treatment of meat products have better preservation characteristics, it is the use of artificial environmental control, the use of meat products in the growth of lactic acid bacteria dominate the meat products in the carbohydrates into lactic acid, reduce the pH value of the product, and inhibit the growth of other microorganisms, fermentation treatment of meat products need to be used in conjunction with other preservation techniques.