Several links that affect the shelf life of raw meat products are:
(1) Control the cleanliness of raw materials. (2) Control the processing link. (3) Packaging link. (4) Storage link.
Specific measures include:
1. The total number of bacterial colonies in the raw material is less than or equal to 1*106cfu/g, and the coliform bacteria is less than or equal to 1*104cfu/g;2. The temperature of each process section must meet the following requirements: Carcass cooling room temperature: 0~4℃, 16~22h; segmentation workshop temperature: 10~12℃, product dwell time ≤10min; packaging workshop temperature: ≤10℃, product dwell time Time≤30min;
3. The temperature of the quick-freezing warehouse is ≤-35℃. The time is about 24 hours;
4. The relative humidity of the finished product warehouse is less than or equal to 90%
Store raw meat products below -18°C and store them in good condition. The temperature difference between day and night is ±1°C, and the shelf life can reach 11 months.
