How gelatine preserves meat.
Release time:
May 08,2024
Gelatin is a commonly used food additive in meat preservation, working by forming a protective film that reduces the meat's exposure to the outside environment. This helps to minimize the risk of oxidation and microbial contamination.
When choosing gelatin for use in the food industry, it's important to select a food-grade product that meets local food safety standards. The gelatin should be dissolved in hot water at the recommended dosage, typically heated to about 50-60°C for proper dissolution. It's crucial to mix well to prevent clumping.
To enhance the performance of the gelatin film, other ingredients can be added to improve its mechanical, barrier, or antibacterial properties. The prepared gelatin solution is then evenly coated on the surface of the meat using methods such as brushing, dipping, or spraying. After coating, the meat is left to dry naturally in a clean and ventilated environment or dried using equipment like an oven until a uniform protective film forms. Once dried and cured, vacuum packaging or air-conditioned packaging technology can further reduce oxygen exposure and extend the freshness life of the meat.
The packaged meat should be stored at an appropriate temperature—either refrigerated or frozen—based on specific preservation needs and conditions. Throughout this process, regular checks for sensory indicators such as color, smell, and texture are essential to ensure that the meat remains fresh. Proper labeling of gelatin-preserved meat with information on preservation method and edible period allows consumers to understand and trace its origin while ensuring compliance with food safety regulations—all additives and coating materials used must be certified for food safety."
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