Fresh-keeping technology for poultry products

In the world, poultry meat is the fastest growing meat. According to statistics, poultry meat production rose by 7% in 1998 to 6.7 million tons. In the last 20 to 30 years, poultry consumption has multiplied. After this further processing of poultry products, there will be more poultry products. In many developing countries including India, poultry production and trade exchanges are developing rapidly. With the development of production, poultry processing products are increasingly demanding, and a wide variety of poultry products will emerge. Social demand High-quality processed products will stimulate production companies to adopt novel preservation techniques to extend shelf life, ensure their sensory properties and nutritional value. Energy and energy must be used to consider the use of appropriate technologies to ensure the safety of poultry products. Here are some new and potentially effective poultry product preservation techniques. Fence technology uses barrier technology to keep food fresh. This technology was first used several years ago to help maintain food safety, stability, nutrition and taste. The use of fencing technology to preserve fresh food was first proposed by Leistner and Robel at the Joint Research Centre for Meat in Kulmbach, Germany, in 1976. Since then, this technology has been gradually improved to maintain the stability of meat products. Rely on the fence technology to ensure product stability, its working principle is that it can play a role in antiseptic and antibacterial. The “fence” or “barrier” technology in food is related to factors such as water activity aw, temperature, pH, oxidation-reduction potential Eh, and competitive microbial communities. The combination of these factors can improve product quality, extend shelf life, and prevent microbial spoilage. So far, more than thirty kinds of fence technology have been applied in food preservation. Because the use of this technology does not require refrigeration for preservation, it is more applicable to developing countries with imperfect refrigeration and refrigeration conditions. With this technology, some meat products in developing countries will increase. Fence technology can be used in conjunction with HACCP quality management procedures to explore the optimal critical control points for each product. Some meat products containing higher water activity can reduce aw using barrier technology and limit the growth and reproduction of microorganisms. Some poultry products such as roast meat, turkey, and stews have great potential. In India, chickens cooked in the Don Tung cooking method can be stored at 25°C for about a week using this technique. In India, the fast food industry needs to provide a lot of meat products. They urgently need to improve traditional technologies to improve product quality and safety. Using this technology, some high-quality, novelty meat products can be produced to extend their shelf life at normal temperatures. Ultrahigh pressure technology is well known and kills all microorganisms when high pressures of 10,000 bar are used. This technology was first used by Japan in the processing of fruits and vegetables a decade ago. Today, it has been used as a convenient, practical and fruitful technology to include meat and meat products in the processing and preservation of foods. High pressure technology can kill all the nutritive microorganisms, but it cannot completely kill the bacterial spores. Therefore, studying the effect of using it in combination with other processes such as heat treatment, infrared or microwave treatment, and electrical treatment finds that in many food processing and preservation methods, the combination of high pressure treatment and heat treatment is the most effective. In summary, the high pressure can replace the conventional heat treatment to kill the microorganisms and avoid the destruction of the food ingredients during chemical treatment. It has been reported that the effect of high pressure on microorganisms, proteins, or enzymes is similar to high temperature processing. In addition, this technology has some advantages that heat treatment does not have, such as balanced penetrating power of food, reducing heat loss in food, and reducing the loss of chemical additives. For meat and meat products, the use of high pressure technology for preservation is based on the activity of quiescent enzymes, which inhibit the characteristics of microorganisms have been confirmed in meat products. High pressure increases the tenderness of meat by affecting muscle tissue myogenic proteins. At the same time, it can also improve the intrinsic properties of the meat itself, replacing some of the additives used in meat products to increase binding power. This technology can increase shelf life without losing nutrients. High-pressure technology can help preserve the intrinsic properties of dead meat and increase meat quality, eliminating abrupt cooling after slaughter and avoiding energy loss. The use of high-pressure technology eliminates the need for adding additives, which helps to produce safe, nutritious, convenient, high-quality foods with a longer shelf life. Modified atmosphere packaging The development of modern packaging forms and packaging films has led to the use of modified atmosphere packaging to extend the shelf life of raw and cooked products. This technology is now used in many products. The UK has used modified atmosphere packaging for fresh meat and meat products. In the United States, most poultry meat has been used for modified atmosphere packaging for a long time. Preservatively packaged rice is very common in the Japanese market. The working principle of modified atmosphere packaging is to control the biooxidation of the product by limiting the content of less O2. By filling a certain amount of CO2, there is little or no O2, N2. CO2 can prevent the growth of Pseudomonas, which is a major corruption factor in poultry meat. Studies have shown that: 80% CO2, 20% air can improve the shelf life of raw meat, dead meat. This anaerobic environment may support the growth of psychrophilic bacteria such as Clostridium, Clostridium botulinum, and Listeria when CO2 exceeds 80%. These factors easily lead to organisms' spoilage at specific temperatures. It is therefore important to keep the products in the modified atmosphere cool to ensure maximum food safety. Other factors that need to be considered in modified atmosphere packaging include suitable gas mixing, selection of packaging materials, operation of packaging machinery, and hygienic conditions during processing. Nowadays, modified atmosphere packaging has been widely used in fresh foods, and has little impact on food products. With the development of packaging machinery and the use of better packaging film, modified atmosphere packaging will be more widely appealing. Radiation preservation has been known to reduce the content of pathogenic microorganisms through radiation energy, postpone corruption and extend the shelf life of poultry meat. In all radiation methods, γ-irradiation has a strong penetrating power and has a strong preservation effect on poultry meat. The use of common aerobic packaging for meat products requires refrigeration during shelf life to inhibit aerobic psychrophilic bacteria. But it is very sensitive to radiation, and even 1-3kgy low-dose radiation can be strongly antiseptic and extend the shelf life. This method is more prolonged than the extended shelf life of frozen meat preserved domestically or exported under frozen conditions. A study by the Bhabha Atomic Research Institute in Bombay, India, showed that prepackaged fresh fish can be stored at 0-3°C for 4 weeks using a dose of 2.5-3 kgy of γ-irradiation. According to reports, some 2.5kgy doses of unfrozen meat products such as salami, frankfurter, and sausage radiation can also extend shelf life. These products can be stored at 0-3°C for 15 days. During this period, enterobacteria, E. coli, Staphylococcus and Salmonella were inhibited. It has been reported that irradiated meat can be stored at 28-30°C for 42 hours, during which Clostridium, enterobacteria and Staphylococcus are completely inhibited. At this temperature, if untreated fresh meat can only be stored for 18 hours, this test has been confirmed in some countries such as India, and fresh meat in the retail market is no longer edible after several hours. In 1980, some authoritative committees such as the World Food and Agriculture Commission announced that radiation doses within 10kgy would not cause food poisoning, special microbiological and nutritional problems. Since then, people have become more interested in radiation foods including poultry. Now, 15 countries, including the United Kingdom and the United States, are allowed to use radiation to preserve the shelf life of meat products. Unfortunately, its residual radiation limits its use. The future needs to guide the public to correctly understand and accept radiation food. Many new packaging methods and packaging technologies are being broken through in the processing of poultry products. With the introduction of new packaging technology, various types of packaging products will receive much attention. Remember to put security first before considering new technologies.

A Pumpkin Seed, also known as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. Some cultivars are hulless, and are grown only for their seed. The seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

In a 100 gram serving, the seeds are calorie-dense (574 kcal) and an excellent source (20% of the Daily Value, DV, and higher) of protein, dietaryfiber, niacin, iron, zinc, manganese, magnesium and phosphorus. The seeds are a good source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium and potassium.

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