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Our country is a big consumer of pork, pork meat consumption in our country account for a large proportion of people's daily diet is an important part. As China's economic development and people's living standards improve, chilled meat in our country in recent years, the production and sale of raw meat occupies an increasingly large proportion. Chilled refers to the slaughtered animal carcass within 24 hours, cooled, and in the subsequent processing, distribution and retailing process is always maintained in the range of 0 ~ 4 ℃ fresh meat. With hot fresh meat and frozen meat compared to the loss of chilled meat with a little juice, soft and flexible, delicious taste and high nutritional value. Meat during slaughter, slaughter handling, packaging, transport and other sectors vulnerable to microbial contamination that lead to corruption. The temperature control, the use of preservatives, packaging and so is the time to extend the shelf life of chilled meat objects. This paper studies the different preservatives on microorganisms in chilled meat refrigeration process control. In this paper, cetylpyridinium chloride (Cetylpyridinium Chloride, CPC), sodium hypochlorite (Sodium Hypochlorite, NaClO), acidified sodium chlorite (Acidified Sodium Chlorite, ASC) three kinds of preservatives. Formulated with these three different preservation solution for pork soaked for 15 seconds after the tray packaging, place the refrigerator at 5 ℃, measured at 0,3,5,7 days total bacteria count of pork, coliform , pH, TVB-N and sensory evaluation, to determine the freshness of pork. First, when used singly explored the optimum conditions, including concentration, pH, etc. The experimental results showed that: when used alone, the concentration of CPC 0.075% preservative effect is most obvious, followed by 0.1% CPC, 0.05% for the worst: same concentration NaClO, pH optimum of 5.5 antiseptic effect; same pH , the concentration of 100ppm and 150ppm concentration of better than 50ppm of NaClO NaClO better but 100ppm and 150ppm little difference between the anti-corrosion effect; ASC optimum concentration of 1000ppm, pH2.4, phosphoric acid when the ASC higher proportion of the preservative effect will be promoted. On this basis, further preliminary exploration of 0.01% CPC and pH5.5 of 100ppmNaClO, and pH2.4 combined use of 500,1000,1200 ppmASC effect. It was found, CPC complex paired with NaClO improve preservation effect is not obvious; 0.01% CPC with different concentrations of ASC complex after corrosion resistance are improved, the level of increase is inversely proportional to the concentration with ASC. Finally, several better preservatives, including 0.075% CPC, 100ppmNaClO (pH5.5), 1000ppmASC (pH2.4), 1000ppmASC high proportion of phosphate (pH2.4), 1000ppmASC CPC (pH2.4) Comprehensive comparison with . The preliminary conclusion, the paper discussed several preservative preservative effect from good to bad were: ASC CPC and ASC H 3 PO 4 was the best, followed by a single-use ASC, NaClO and CPC most unsatisfactory.
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