Discussion on the improvement of meat cold chain transportation strategy and new technology

Due to the continuous improvement of living standards, the diversification of food, freshness, nutrition and safety and other requirements are increasingly high, cold chain logistics came into being, the food has become represent the general trend of logistics development, the majority of consumers often eat meat as food, but also an important protein food, people demand for cold meat the amount will continue to expand, the domestic chilled meat market is gradually mature, therefore, to accelerate the development and improvement of meat products, cold chain logistics, for the protection of consumer safety is of great importance.
Food cold chain refers to the perishable food from the origin of the purchase or fishing, by product processing, storage and transportation, distribution and retail, until the hands of consumers, the each link is always in the low temperature environment necessary products, to ensure food quality and safety, reduce loss, pollution prevention special supply chain systems, four aspects of food cold chain by frozen processing, frozen storage, refrigerated transport and distribution, sales of frozen.
The process of meat cold chain transportation at the end of the day is the traditional low temperature preservation, but now the meat preservation method of single species has not enough to meet the meat market growing, more and more long road transport requirements, therefore, the use of meat preservation technology with the advantages of the new cold chain transportation can play the traditional refrigeration and new technology in addition, to achieve the effect, and can meet the flow in meat food in the region. But there are many problems in the transportation of cold chain.
1 problems in cold chain transportation and preservation of meat
1.1 cold chain system behind, control is not in place resulting in cold chain interrupt
At present, China's refrigeration technology is still in the stage of development, in which the quality control of refrigeration, the temperature of the workshop, health management and packaging technology, and other international advanced technology is still a big gap. The informatization construction of food cold chain logistics in China is relatively backward, with the information equipment level is uneven, the construction of information network is not mature, causing blindness in the food cold chain in the process of circulation, which would greatly affect the food quality and safety, and the circulation of the timeliness and accuracy, research and development of many developed countries advanced food cold storage technology, the United States in early twentieth Century 40s and 50s began to study the relationship between temperature and quality of refrigerated storage, summed up many items of cold precooling temperature and storage temperature, the more advanced the world cooling preservation technology with vacuum cooling technology, freezing technology and ice temperature technology.
Now, in the domestic cold chain equipment obsolete, slow, and even many refrigerator car consignment of products is not cold and cohesion, many meat products, fruits and vegetables and even use ordinary cars for transport, causing great danger to the freshness and safety of meat products. Another cause of temperature fluctuation causes affecting the quality of meat is interrupted during the transportation of cold chain, currently in the enterprise of meat slaughtering, processing, transport process in order to ensure the smooth delivery, product yield and quality, will draw up the processing temperature of the corresponding standards, ensure product production at low temperatures, but due to the equipment and cost, handling and food retail terminal often due to the cooling effect of refrigerated trucks refrigeration temperature standards, the lack of monitoring, and the operator to control the temperature and low awareness of the cold chain interrupt phenomenon. In addition, in the handling process, but also can not guarantee the most low temperature operation, and even some products need to be refrigerated stacked long time until after cold storage in the next step, and the supplier for the transit temperature are not very strict requirements, therefore, the delivery process may not be the whole cold chain.
1.2 lack of traceability for temperature control
Now most of the enterprises in the meat production process and meat production in the storage period will have a real-time temperature control system, to ensure that meat in the ideal temperature range for storage and processing. But now many of the suppliers in the transport process of meat, a real-time temperature detection device is not provided with the transport of refrigerated trucks, food can not achieve the real-time detection of the temperature in the transport process, and even if there is a corresponding temperature detection device, can only see the temperature value of the instant, of a certain period of time unable to query the temperature temperature, lack of traceability, but also the lack of corresponding values of temperature detection and temperature control measures qualified standard, personnel quality control consciousness is not high.
1.3 meat preservation technology behind
Today's meat cold chain preservation, in the packaging of meat packaging before refrigeration, there is no corresponding preservation technology to reduce the requirements of cold storage conditions, and to extend the quality of meat preservation period. Fresh meat of its high water activity, nutrient rich, is the most microbial growth environment of love, this kind of food for the cold storage requirements are very strict, because of the need to keep the cold fresh effect, reduce the microbial activity, need to control temperature fluctuation is small, temperature as low as possible storage conditions, the conditions in the factory is not difficult to achieve, but in the process of transportation, is to achieve such a strict storage conditions is difficult.
So, for from another point of view, namely reducing meat during transportation strict temperature control requirements, to achieve the meat products preservation technology, however, most of the meat preservation technology today still rely on low temperature control microbial reproduction and achieve the purpose of fresh preservation, which has entered a cycle of death, the development of meat the imminent new preservation technology.

2 cold chain transportation improvement strategy
2.1 improved cold chain equipment
The refrigerator is too old, out of date should be immediately replaced, for advanced meat preservation function and energy efficient model of the cold (freezing) are vigorously the introduction of refrigeration equipment, training to use and has a new function of the equipment maintenance personnel, improve staff quality consciousness, actively carry out research on the new technology of meat cold chain transportation, key problems and difficulty for the cold chain in the centralized capture, when necessary and relevant university or research institute cooperative research, focus on the construction of cold chain system, strengthen communication and cooperation with the upstream and downstream enterprises, and provide cold chain enterprises to strengthen cooperation on the temperature demands of cold chain transportation the data in the form of feedback of cold chain equipment manufacturers, equipment manufacturers in order to request improvement and upgrade of cold chain equipment, meet the cold chain in the process of temperature control Needs, and in order to strengthen the cohesion and the link of the cold chain, to ensure the quality of manufactured meat processing enterprises from coarse temperature control to the equipment manufacturers of advanced cold chain equipment to ensure the temperature control, operation and standardization of distribution company norms, eventually forming a virtuous cycle of cold chain transport system with ring.
2.2 to promote the whole process of food cold chain visual tracking
Visualization of logistics information system is based on modern IT technology, making the rapid development in the logistics industry, product flow skyrocketed can still be intuitive, transparent access to logistics information visualization, promotion of meat food cold chain tracking is the main purpose of the frozen meat distribution operation visualization, and can view the video call history, the historical temperature, and controls to monitor the temperature of refrigerated vehicles, refrigerated vehicles, temperature, operation time of unqualified alarm and record. In the meat of the cold chain of the whole visual tracking, the problem will be the time point, the problem points to record the summary, to ensure that the same problem will not occur again.
2.3 set up the standard of transportation refrigeration temperature and time
In the process of cold chain transportation, the temperature control and operation time should be strictly controlled by the standard, only to ensure that the temperature fluctuations, operating time in an acceptable range in order to ensure the integrity of the quality of transport meat. Compared with western countries, China's industry safety standards, in accordance with international practice, the corresponding standards are considered to be required to limit the temperature and time limits. The temperature limits are mainly from the transportation temperature and its fluctuation, the storage temperature and the fluctuation of the cold storage and so on.
3 new technology of meat preservation with cold chain transportation
3.1 preservative treatment and cold chain with the preservation
Preservatives are mainly chemical preservatives and natural chemical preservatives, mainly organic acid and its salts, such as sorbic acid and potassium, benzoic acid and its sodium salt, acetic acid, citric acid, formic acid, lactic acid, many experiments have proved that the acid and its salts has certain effect for the preservation of meat, its main principle is the preservative for strongly inhibited the growth of microorganisms, and as long as the use of reasonable concentration for meat, has almost no effect on the senses. The results showed that the 0.6% acetic acid mixed with the solution of in the flesh of 10s could greatly reduce the number of bacteria in the meat, and had little effect on the flavor of the meat. Natural preservatives are mainly concentrated in the extracts of tea and spices, which have the function of sterilization, bacteriostasis and antioxidation. The preservation of tea polyphenols and tea of allicin in garlic and garlic and clove oil and nisin peptide and has been more mature. In the process of meat products after the rough processing, if the use of preservatives for impregnation, can greatly reduce the number of initial colonies, in the subsequent cold chain transport to maintain better quality performance.
Fresh keeping of 

3.2 air conditioning fresh meat and cold chain
Modified atmosphere preservation technology is to change the composition of the gas in the meat packaging, to slow down the oxidation of meat, as well as inhibition of microbial respiration so as to achieve the purpose of reducing microbial reproduction to ensure product quality. The gas used to gas storage of meat has three kinds: (1) to maintain a high oxygen, the oxygen partial pressure in the meat packing, can help to generate oxymyoglobin, keep the meat fresh color, and inhibit anaerobic microbial breeding; (2) nitrogen, nitrogen is a kind of filling gas stable. Nitrogen can inhibit oxidative rancidity and fungal growth; (3) carbon dioxide, carbon dioxide can inhibit the growth of microorganisms, reduce meat oxidation, CO2 packaging as long as the ratio of more than 30%, can show significant inhibitory effect. According to the needs of the packaging into the appropriate proportion of gas, cold storage with the cold chain, the quality of time and ability to maintain the multiplier.
3.3 fresh keeping of fresh meat and cold chain
Irradiation is a cold sterilization technology using atomic energy of X-ray radiation, radiation damage, do not change color flavor of meat, but can effectively prevent food spoilage and prolong the preservation period, without any additives, convenient operation, without any additives residues, safety and high efficiency, is a new technique of fresh meat ideal the. The utility model can be used for uniform irradiation sterilization after the meat processing and packaging, which can greatly reduce the temperature control requirement of the refrigerated vehicle and prolong the operation time.
4 Conclusion
As for meat products research deepened, more people can understand without an insurance method can solve the difficult problem of fresh meat, has a collection of several preservation methods must, in order to effectively carry out fresh meat. From the fence factor can know must be from different sides can effectively inhibit the breeding of meat preservation of microorganisms, regardless of the cold chain logistics or other new preservation technology can only inhibit the breeding of microorganisms from one to two, only combine the cold chain logistics and new preservation technology, can be relatively perfect to keep meat fresh. Therefore, it is necessary to improve and improve the existing problems in the cold chain logistics of meat, and to explore the new technology which can be used in cold chain logistics.