Meat Processing Special Nisin,Compound Use

The usage of nisin in meat processing varies depending on the specific type of meat product, processing conditions, and the desired preservative effect. Generally, the amount of nisin added to meat products fluctuates within the following ranges:

1. Low-Temperature Meat Products

·Dosage Range: For low-temperature meat products, adding 5g/100kg to 15g/100kg of nisin, along with a small amount of other preservatives, can help achieve a shelf life of over three months at room temperature.

·Effect: This dosage significantly inhibits Gram-positive bacteria that cause food spoilage, such as Listeria and Staphylococcus aureus, thereby extending the shelf life of the product.

2. Specific Meat Product Examples

·Sausage: Adding nisin to sausages not only inhibits most Gram-positive bacteria but also does not affect the color, aroma, and taste of the product. It can also reduce the amount of nitrate or nitrite used, enhancing the product's safety.

·Shredded Pork: In the production of shredded pork, nisin can replace potassium sorbate as a preservative, improving product quality and shelf life.

3. Combined Use

·Nisin is often used in combination with other preservatives to achieve better preservative effects. For instance, adding nisin along with sodium lactate and an appropriate amount of nitrite to shredded pork products can effectively extend the shelf life and reduce the amount of nitrite used.

4. Precautions

·The dosage of nisin should be adjusted according to the specific conditions and processing requirements of the meat product.

·Ensure the purity and quality of nisin during use to avoid adverse effects on the meat products.

·The conditions during processing, such as temperature and humidity, can also affect the preservative effectiveness of nisin, so it is important to strictly control the processing conditions.

The usage of nisin in meat processing is relatively flexible, and the specific dosage should be determined based on the type of meat product, processing conditions, and the desired preservative effect. In practical applications, it is recommended to refer to relevant standards and industry regulations and make appropriate adjustments according to the specific situation.