Factors Determining Meat Quality and Cold Preservation Methods to Extend Shelf Life

Reinaldo Letelier Contreras
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Abstract

Meat refers to animal tissues that can be used as food, its main component being skeletal muscle with some degree of fat and connective tissue. Since the early 1980s, the production, consumption and world trade of meat has increased considerably and these changes are related to world population growth, urbanization and rising domestic incomes in developing countries, as well as changes in consumption patterns, which trigger a global increase in demand for food of animal origin. In general terms, “quality” can be defined as the extent to which a product or service meets consumer expectations over time. When referred to meat quality, it focuses on hygienic aspects during its production, to its nutritional value or to the organoleptic or technological characteristics. The conservation of food implies the action to keep it with the properties or desired nature for as long as possible. The application of cold in meat, as the most used method for its conservation, is mainly due to two purposes: to preserve the initial food quality, with a view to its consumption, and to keep it at an adequate temperature for its maturation and the chemical and biochemical reactions that determine its quality and shelf life. The shelf life of food can be defined as the maximum time in which food maintains its nutritional, sensory, microbiological and safety qualities at levels accepted by consumers. Refrigeration and freezing are the most used traditional methods to preserve meat, based on the application of cold to the carcasses. The main objective is to avoid decomposition due to bacterial alteration.
决定肉类品质的因素和延长保质期的冷藏方法
肉是指可以用作食物的动物组织,其主要成分是骨骼肌,并含有一定程度的脂肪和结缔组织。自1980年代初以来,肉类的生产、消费和世界贸易大大增加,这些变化与世界人口增长、城市化和发展中国家国内收入的增加以及消费模式的变化有关,这些变化导致全球对动物源性食品的需求增加。一般来说,“质量”可以定义为产品或服务随着时间的推移满足消费者期望的程度。当提到肉类品质时,它侧重于生产过程中的卫生方面,其营养价值或感官或技术特性。食物的保存意味着尽可能长时间地保持食物的特性或期望的性质。冷藏作为肉类保存最常用的方法,主要有两个目的:一是为了保存最初的食品质量,以便食用;二是为了使肉类在适当的温度下成熟,并使化学和生化反应决定其质量和保质期。食品的保质期可以定义为食品在消费者可接受的水平上保持其营养、感官、微生物和安全质量的最长时间。冷藏和冷冻是最常用的传统方法来保存肉类,基于应用冷的尸体。主要目的是避免因细菌改变而分解。
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