Winning in Technological Innovation - hypobaric Refrigeration and Preservation of Meat Products

The volume increase caused by water turning into ice is 9%, while the volume increase of frozen meat caused by the formation of ice crystals is about 6%. The higher the moisture content of meat, the higher the freezing rate, and the more the volume increases. Even if rapid freezing is used and stored at -18 ℃, minimizing the number and amplitude of fluctuations can only slow down the growth of ice crystals.

During the freezing process, the extracellular solution first produces ice crystals, and under the action of steam pressure, the water flow inside the cell flows towards the extracellular ice crystals, forming larger ice crystals with uneven distribution. Due to protein denaturation, the cell membrane is more prone to dehydration, further increasing the volume of ice crystals. Large ice crystals can damage the cell wall, causing cytoplasmic efflux, which in turn leads to a decrease in food quality. In addition, when beef and mutton are frozen, the freezing speed decreases from the surface to the center, and the uneven distribution of the freezing speed is easy to cause the decline of food quality. Long term freezing not only damages the tissue structure of large ice crystals, but also prevents cells from returning to their original state after thawing, resulting in a large loss of cell fluid, affecting the flavor and quality of food, and even making it inedible.

The vacuum refrigeration preservation technology has a unique preservation effect on the non freezing preservation of fresh beef and mutton. When preserving beef and mutton, the pressure in the vacuum storage is controlled at around 500Pa, about five thousandths of an atmospheric pressure, in a vacuum state. This allows some of the bacteria that cause meat spoilage to be killed due to low pressure, while the activity of some bacteria is greatly suppressed. At the same time, our company's unique technology is used to maintain the appropriate low temperature and high humidity in the vacuum storage, Control the water loss rate of meat under vacuum, effectively maintain the freshness of fresh meat (with good luster and color, intact meat cell tissue, and good protein and fat status), and automatically complete the acid removal of beef and lamb meat through low pressure, low temperature, high humidity, and ventilation during the process of vacuum refrigeration, eliminating additional acid removal steps.

According to the application cases of hypobaric refrigeration preservation at home and abroad, fresh lamb can achieve hypobaric refrigeration without freezing preservation for more than 55 days, and its freshness is maintained very well. It has been able to achieve non frozen storage, transportation, and sales of meat products, creating technical conditions for creating quality and regional brands of non frozen meat. The shelf life of reduced pressure refrigerated beef and lamb meat after leaving the reduced pressure refrigerated environment is also significantly longer than that of ordinary cold fresh meat. Shanrushui Company is committed to collaborating with domestic and foreign animal husbandry industry chain enterprises, governments, and research institutions to develop a vacuum refrigeration and non freezing preservation industry chain for meat products in the next 3-5 years, jointly creating a large-scale market for vacuum refrigeration fresh meat, forming a quality and brand of non frozen meat with a certain market share, and achieving differentiated competition in the preservation quality of the meat production, storage, transportation, sales, and processing industry chain, Provide solutions with better meat preservation quality.

Let hypobaric and refrigeration technology benefit society, gradually bring hypobaric and cold fresh meat to our tables, and give consumers around the world more opportunities to taste the delicious non frozen meat! This is the mission of Shanru Water Company and the source of strength for our development!