Gaseous Packaging for Chilled Meat
Based on extensive research in food science both domestically and internationally, chilled meat, particularly red meat, benefits from an atmosphere with a gaseous composition of approximately O2 = 80% and CO2 = 20%. In this environment, sufficient myoglobin is formed both inside and outside the meat, preserving its vibrant color, and CO2 acts as an antagonist to bacterial growth, effectively extending the shelf life of chilled meat. To achieve the desired gaseous preservation effect using a chilled meat gaseous packaging machine, several critical requirements must be met:
1. Exhaustive Gas Replacement: The packaging box (or bag) should be thoroughly purged of any residual ambient air to ensure a clean start for the targeted gas mixture. This purity is crucial for maintaining a consistent preservation gas ratio. The level of remaining oxygen, referred to as the oxygen residual Quantity, is a key indicator of the cleanliness of the process.
2. Precise Gas Ratio Control: The machine must consistently deliver the optimal gas ratio for the longest shelf life. Any fluctuations in the composition of the preservation gases will directly impact the shelf life of the chilled meat. Therefore, the equipment should maintain high precision in gas ratio control.
3. Equipment Stability: Given that continuous monitoring of the gas input during production may not be feasible, the reliability of the packaging machine becomes paramount. Any instability in the device could lead to unforeseen variations in the preservation cycle, potentially resulting in losses due to premature spoilage. Ensuring stable operation is essential for efficient and predictable preservation of chilled meat.
