Summary of pig carcasses slaughtered quickly cooled after processing, the carcass within 24 hours the temperature dropped to 0 ~ 4 , and in the subsequent segmentation, packaging , distribution and retail process, always fresh in the range of 0 ~ 4 meat called chilled meat . Microbial contamination is an important quality chilled meat product hazards . Circulation of chilled meat , currently used in the plant big vacuum packaging, transportation to the supermarket , the fresh produce into a small package tray .Keywords cooling chilled meat packagingAs early as two decades ago , the developed countries began chilled meat research and promotion. Today, these countries already have a scientific processing and distribution technology , as well as sound and effective quality control system in their supermarket display and sell basically chilled meat . The Chinese people are still accustomed to buying the morning slaughter , morning market, but also to maintain a certain temperature "hot meat ." Meanwhile , there is still a large proportion of frozen meat on the market. So, hot meat, frozen meat and chilled meat What are the characteristics of the three it ?A chilled meat characteristicsJust kill livestock bleeding occurred immediately after the death of stiff process will produce some heat , resulting in a slight increase of livestock meat warm body temperature, slaughter pigs to 40 ~ 42 , then slowly down to room temperature . At this listing hot meat production for the propagation of microbes provide a suitable temperature , nutrient -rich and high water activity , if spoilage and pathogenic bacteria overgrowth , lurking under the risk of food poisoning .The beginning of this century, with the development of refrigeration technology , frozen meat processing technology gradually applied and circulation , and the emergence of frozen meat . Frozen meat is the meat is placed in -18 below ambient freeze and save the meat, the meat tissue was frozen state , inhibiting the growth of microorganisms . But the ice thaw frozen meat in the process, the muscle cell matrix formation ( when water freezes larger size ) will pierce the muscle cells, causing loss of juice , nutrients and flavor deterioration occursChilled meat refers to strictly enforce the quarantine system of animal carcasses after slaughter rapid cooling treatment, the carcass temperature ( inside leg measurement point in the future ) dropped to 0 ~ 4 within 24 hours , and in the subsequent processing, distribution and retailing process is always kept in the range of fresh meat of 0 ~ 4 . Compared clear plastic packaging with hot meat , meat is always in the cool environment , the majority of the growth of microorganisms is inhibited, and Clostridium botulinum bacteria , such as Staphylococcus aureus has not secrete toxins that can ensure the health and safety of the meat. And chilled meat has gone through more adequate solution of stiff maturation process , soft and flexible, delicious taste . Compared with frozen clear plastic box meat, chilled plastics products meat has less juice loss , the advantages of high nutritional value .In plastic packageplastic case summary , meat with safety and health, taste delicious, delicate taste , nutritional value advantages. Chilled meat consumption will become a trend, and this is an important symbol of national food culture progress. In today's global economy , learning advanced technologies developed rapidly popularizing meat, meat science and technology workers is a priority for us .Changes in the muscle tissue of the carcass after slaughter 22.1 mature meatJust finished pig carcasses slaughtered due to muscle tissue inside the oxygen supply is stopped, the muscle anaerobic glycolysis instead of aerobic respiration metabolism. Glycolysis produces lactic acid , ATP to ADP degradation and release energy, so that myosin and actin binding to actin- myosin contraction . However, due to the absence of oxygen to produce a molecule of glycogen only 3 molecule ATP ( under aerobic conditions for 39 molecules ATP), ATP dramatically reduce the number of muscle contraction can not be discharged, a phenomenon known as death stiff. And because the accumulation of lactic acid , pH value of the meat is decreased , under normal conditions , 24 hours post-mortem meat pH value to 5.8 . In 2 ~ 4 condition , 1 to 2 days after the death of stiff phase ends , actomyosin dissociation of myosin and actin, the texture of the meat gradually softened tissue under autolysis inherent vac tray enzymes , meat become better flavor , tenderness increased, this process is called meat maturation.2.2 Effect of microorganisms on meatMicrobial contamination is inevitable, it 's not only the growth and reproduction of sensory properties of meat , color, smell and texture packaging company , such as the occurrence of such a serious deterioration and destruction of the nutritional content of the meat. The reason for the cooling of the carcass after slaughter process is to be completed in the protection of stiff muscle tissue autolysis and maturation process in the meat tissue to prevent microbial proliferation and excessive health hazards to consumers .

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