With the development of meat processing technology, some developed countries have completed the transformation from traditional curing technology to modern curing technology. The research and application of modern curing technology and new technology has the advantages of fast curing speed, short production cycle, improving meat quality and safety, including electric technology, ultrasonic technology, rolling technology, transformer technology, etc. There are experts at the Shanghai Food Expo to introduce these development techniques in detail.

Static pressure pickling

Static variable pressure pickling refers to a method of pickling by placing the material in a static pickling solution under the alternating state of atmospheric pressure, vacuum and pressure.

The principle of static transformer applied in the curing process of meat products is that the air in the tissue gap of the material is discharged and the curing solution is infiltrated in the vacuum state. Under pressure, the curing solution is fully dispersed in the intercellular space of the material. During a pressure change cycle, the alternating movement of inhalation and extrusion of curing solution is constantly carried out to promote the diffusion of salt.

Static pressure curing will not soften and deform the meat, and can better maintain the appearance and organizational structure of raw meat. The results show that compared with atmospheric salting, vacuum salting and pressure salting, static varying-pressure salting can significantly improve the salting effect and improve meat quality, and has a broader application prospect. Other studies showed that the absorption rate of static salting was significantly higher than that of injection salting.

Vacuum rolling salting technology

In the roller kneading machine under vacuum conditions, meat is subjected to a certain form of mechanical force due to the rotation of the roller, which can improve the texture of cured meat products, improve the tenderness of cured meat products, and speed up the curing speed. This curing technology is called vacuum rolling kneading technology.

Advantages of vacuum rolling curing technology:

a.Shorten curing time and improve curing efficiency.

b. Improve the quality of cured meat products.

Ultrasonic curing technology

Ultrasonic detection is a non-destructive technology, used for food ingredients and products in the processing and storage process of the composition and physical and chemical properties monitoring, to control food performance and improve food quality is crucial; Power ultrasound can be used to modify cell structure, affect protein functional properties (such as emulsification, foaming, gel), inhibit or activate enzyme activity, enhance crystallization, etc.

The advantages of ultrasonic technology in the application of meat pickling are:

a. Shorten curing time and improve curing efficiency. In a certain intensity range, the diffusion coefficient increases with the increase of ultrasonic intensity.

b. Improve the quality of pickled products within a certain range of ultrasonic intensity.

However, higher intensity ultrasound may denature muscle proteins and reduce the quality of meat. Therefore, the appropriate ultrasonic intensity and ultrasonic treatment time should be selected when pickling.

Ultra-high pressure curing technology

Ultra-high pressure technology (UHPP), that is, high static pressure technology (HHP), is a non-heat treatment technology, with water or other fluids as the conducting medium, the food is sealed in the high-pressure treatment chamber, the high static pressure (100 ~ 1000 MPa) is applied, and after a period of pressure, the macromolecular material is deactivated, gelatinized and denatured, to achieve the effect of cold sterilization and protein denaturing. The curing time can be shortened and the curing efficiency can be improved by using ultra-high pressure technology to treat cured meat products.

The role of ultra-high pressure technology in the curing of meat products is mainly:

a. Shorten curing time and improve curing efficiency under moderate pressure treatment.

b. Improve the quality of cured products under moderate pressure treatment.

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Source: Food Development and production.

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