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夏季和秋季所有有关的腐败在非常时期的食品生产商肉类，食品容易腐败，夏，秋寿命都不长，一直困扰肉类企业，特别是中小型企业的一个突出问题。因为不仅是食物腐败消费者的健康构成了威胁，而且也对企业造成巨大经济损失。食品保鲜是一个系统工程，因此，从设计改造的企业外，建设工厂，在正常的安全生产改善为目标，打好一个基础，生产过程和防腐剂的选择也是焦点产品安全保证。

肉类产品由于其独特的成分和营养特点，在加工，储藏，运输和销售过程中很容易受环境的影响微生物发生恶化，营养价值和食用价值的损失。防腐剂，以防止因变质肉的微生物造成的总的环境有一定的保质期。使用防腐剂，广泛，是减少和避免人类的食品中毒，狭义的，它可以防止微生物的作用是制止腐败的食物，有效的措施之一。目前，主要防腐剂使用的肉类产品有：醋酸，乳酸钠，山梨酸及其盐类，双乙酸钠，磷酸盐，硝酸盐和亚硝酸盐，乳酸链球菌素，茶多酚，但反单一物种的腐蚀，有自己的缺点，如：对厌氧微生物和山梨酸钾嗜酸乳杆菌几乎无效，硝酸盐和亚硝酸盐与人体血液的危害人类健康的作用，对真菌和革兰乳酸链球菌素阴性菌无用。不过，肉类产品是极为丰富的营养食品类，所以单一防腐剂在肉制品中的使用将不会达到预期的效果。因此，在实际生产防腐剂的选择显得尤为重要，因为我们都知道，在目前中国的肉类企业，也主要是中小型企业，这些企业，并在实际生产技术力量薄弱，往往是缺乏精心挑选的防腐剂和合理，很可能导致过多或缩短保质期等。最近，从上海英食品科学和技术发展肉类保存剂研究所建不仅可以解决上述问题，而且是颜色的功能，经过几次肉业务近3年的实践，其效果比传统大大提高防腐剂效果的！

Anti-corrosion products analysis and recommendations

Summer and autumn are all meat for food manufacturers concerned about corruption in the very period, the food easy to corruption, summer and autumn short shelf-life, has been troubled meat enterprises, particularly small and medium enterprises are a prominent problem. Because not only the consumers of food corruption constitutes a threat to health, but also to the enterprise caused considerable economic losses. Food preservation is a systems engineering, therefore, apart from enterprises in the transformation of the design, construction plant, aiming at improvement of the normal safety in production and lay a good foundation, the production process and the choice of preservative is also the focus of product safety assurance.

meat products because of its unique composition and nutritional characteristics, in the processing, storage, transportation and selling process very susceptible to the environment and the impact of micro-organisms happen deterioration, loss of nutritional value and food value. Preservatives to prevent the meat due to spoilage caused by micro-organisms to the environment in general has a certain shelf life. The use of preservatives, broadly, is to reduce and avoid food poisoning of humanity; narrowly that it can prevent microbial role is to stop the food of corruption, one of effective measures. At present, the main preservatives used in meat products are: acetic acid, sodium lactate, sorbic acid and its salts, sodium diacetate, phosphate, nitrate and nitrite, Nisin, tea polyphenol, but Anti-corrosion for a single species, have their own drawbacks, such as: potassium sorbate on the anaerobic micro-organisms and Lactobacillus acidophilus is almost null and void, nitrate and nitrite in human blood with the role of harm to human health, Nisin on fungi and gram-negative bacteria useless. However, the meat products are a class of extremely rich nutritional food, so a single preservatives are used in meat products will not achieve the desired results. Therefore, in actual production on the choice of preservatives it is particularly important, as we all know, at present, in China’s meat businesses again mainly small and medium enterprises, such enterprises, and weak technical force in its actual production is often the lack of preservatives with carefully chosen and reasonably, is likely to result in excessive or shorten the shelf life and so on. Recently, Ying Jian from Shanghai Institute of Food Science and Technology Development of meat preservation agent, not only can solve the above problem, but also the function of color, after several meat business nearly three years of practice, its effect than the traditional greatly enhance the effectiveness of preservatives! (08-9-18)