CN109673958A - A kind of optimization method improving beef product pre-cooking process - Google Patents
A kind of optimization method improving beef product pre-cooking process Download PDFInfo
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- CN109673958A CN109673958A CN201811524326.9A CN201811524326A CN109673958A CN 109673958 A CN109673958 A CN 109673958A CN 201811524326 A CN201811524326 A CN 201811524326A CN 109673958 A CN109673958 A CN 109673958A
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- 238000005457 optimization Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 238000004925 denaturation Methods 0.000 claims abstract description 18
- 230000036425 denaturation Effects 0.000 claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 230000003750 conditioning effect Effects 0.000 claims abstract description 15
- 238000010008 shearing Methods 0.000 claims abstract description 12
- 238000000113 differential scanning calorimetry Methods 0.000 claims abstract description 10
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- 238000009826 distribution Methods 0.000 claims abstract description 7
- 238000005259 measurement Methods 0.000 claims abstract description 7
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- 238000004458 analytical method Methods 0.000 claims description 8
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- 238000001514 detection method Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 238000001931 thermography Methods 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 210000002808 connective tissue Anatomy 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000035515 penetration Effects 0.000 claims description 4
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- 108010043137 Actomyosin Proteins 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
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- 239000004411 aluminium Substances 0.000 claims description 2
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 230000005311 nuclear magnetism Effects 0.000 claims description 2
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- 210000004003 subcutaneous fat Anatomy 0.000 claims description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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Abstract
The invention discloses a kind of optimization methods for improving beef product pre-cooking process, will thaw in 25 DEG C of water-baths of beef clod, when central temperature is to 10 DEG C with blotting paper adsorption surface moisture, weighing；The beef that central temperature is about 10 DEG C is put into 90 DEG C of water-baths, temperature change is recorded, when central temperature respectively to 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C, 50 DEG C when take out cooling immediately；Blotting paper adsorption surface moisture, weighing are used againM 2 ；The shearing force and moisture distribution state of meat sample after measurement is precooked；The protein denaturation degree of meat sample different depth after being precooked using the measurement of differential scanning calorimetry.What the present invention obtained precook optimum process method is by raw beef by distinct program Temperature Treatment, obtain the prefabricated beef product of conditioning that is suitble to secondary operation and can sell separately, the technology barrier that raw beef is precooked not only is broken, and a possibility that increasing international trade contact, reduce the risk of raw beef import.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of optimization side for improving prefabricated beef product pre-cooking process
Method.
Background technique
The features such as beef is because of its high protein, low fat and low cholesterol is liked by consumer.With economic quickly hair
The raising of exhibition and the level of consumption, demand of the China to beef increasingly increase severely.As the third-largest consumption beef state in the whole world, China is
There is beef the phenomenon that supply falls short of demand.Beef is chilled beef after freezing processing mostly on international market at present, because of raw beef
(fresh or freezing) is limited (disease or microbial safety etc. limit) by international trade, many raw beefs cannot be introduced into market into
Row trade contacts.And shortening or conditioning beef have convenience in international trade, many countries are to such product without excessive
Limitation, but the beef product of shortening completely is not suitable for the requirement of domestic market or Chinese to beef product mostly.And it is suitble to
The conditioning beef product of secondary operation had not only been able to satisfy the requirement of international trade, but also can carry out in conjunction with Chinese market and consumer demand
Secondary operation, therefore, the invention discloses a kind of suitable secondary operation and the prefabricated beef product of conditioning that can sell separately
Preparation method, the more precisely optimization method of pre-cooking process.
Summary of the invention
The present invention is to develop the prefabricated beef product of conditioning that is suitble to secondary operation and can sell separately, at present international market
Upper beef is the chilled beef after freezing processing mostly, because raw beef (fresh or freezing) is limited, most ox by international trade
The raw material of meat producing country can not participate in international trade, and shortening or conditioning beef have convenience in international trade,
Many countries limit such product without excessive, but the beef product of shortening completely is not suitable for domestic market or Chinese mostly
Requirement to beef product.And it is suitble to the conditioning beef product of secondary operation to be not only able to satisfy the requirement of international trade, but also can combine
Chinese market and consumer demand carry out secondary operation, and therefore, the invention discloses a kind of suitable secondary operation and can be independent
The optimization method of the pre-cooking process of the prefabricated beef product of conditioning of sale.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of optimization method improving prefabricated beef product pre-cooking process, steps are as follows:
S1. the cold fresh beef of 200g is taken, is split, modifies, remove the subcutaneous fat of beef, tendon and connective tissue, cut
For regular 6cm × 6cm × 6cm block, blotting paper blots surface moisture, measuring center temperature T0, weigh M1；
S2. the beef that central temperature is about 10 DEG C is put into 90 DEG C of water-baths and is precooked, test constantly simultaneously records its center
Temperature change, using the prefabricated degree of high/low temperature program research beef, when central temperature respectively reaches 25 DEG C, 30 DEG C, 35 DEG C, 40
DEG C, 45 DEG C, 50 DEG C when take out immediately, be put into ice water and cool down；
S3. pass through the processing of step S2, beef sample blotting paper adsorption surface moisture, weigh M2, calculate loss of precooking
Rate Q1(%) and draw its heat penetration curve；
S4. the meat sample after step S3 being weighed is put into valve bag, stands 12 hours under the conditions of being placed in 4 DEG C, and measurement is different
The water content of the sample W of central temperature；
S5. 48h under the conditions of the sample being loaded in valve bag in S4 being placed in -40 DEG C, then 25 DEG C of water-baths are thawed, and taking-up is beaten
It opens valve bag and draws meat sample surface moisture with blotting paper, weigh M3, calculate storage loss rate Q2；
S6. the sample in S4 is cut into 2.5cm × 2.5cm × 2.5cm square, utilizes the ultrasound guided probe of Texture instrument
T372-33 is vertically penetrated along beef muscle fibre direction, is pushing sample deformations amount 95%, and speed is 1mm/s, test speed before surveying
Degree is 0.5mm/s, and speed measures the shearing force Y of different central temperature beef samples after survey under the conditions of being 10mm/s；
S7. the sample in S4 is cut into 1cm × 1cm × 2.5cm strip, be put into nuclear-magnetism test tube, using nuclear magnetic resonance
(LF-NMR) moisture point in Carr-Purcell-Meiboom-Gill (CPMG) the pulse train measurement sample in software is analyzed
Cloth state, design parameter setting are as follows:
S8. the sample in S4 is divided into two from centre, weighs about 20.0mg's from the surface of heat denatured every 5mm
Meat sample, every piece of meat sample detect 6 different depths, i.e., take respectively at 1mm, 6mm, 11mm, 16mm, 21mm, 26mm as detection pair
As being placed in heat analysis aluminium crucible and sealing, using empty crucible as reference, with 3 DEG C/min liter after balance 2min at 30 DEG C
Temperature is to 90 DEG C, sample room nitrogen flow 20mLmin-1, protection air-flow amount 20mLmin-1, meat sample is obtained in difference with this
It precooks and handles the DSC thermography of lower different depth.
S9. the index according to the pre- Boiled beef processing performance of reflection measured in step S2-S8, analysis difference are precooked center temperature
The influence to beef sample processing performance is spent, and obtains the central temperature value T that most preferably precooksz；
S10. the beef sample in S1 is taken, the best central temperature T obtained in setting procedure S9z, beef sample is distinguished
It is put into 60,70,80,90,100 DEG C of water-baths and heats simultaneously its center temperature change of test constantly, when central temperature reaches TzWhen
Stop heating, takes out sample, be put into ice water and cool down；
S11. step S3-S8 is repeated, according to the important indicator variation for influencing pre- Boiled beef processing characteristics, obtains pre- Boiled beef
Most preferably precook temperature T；
S12. variance point is carried out to each testing index using the One-Way one-way analysis of variance program in SPSS 16.0
Analysis and test of difference, data are finally obtained pre- Boiled beef and are most preferably precooked work using mean+SD expression, comprehensive analysis
Skill condition.
Further, the loss late of precooking in S3With the raising for central temperature of precooking, ox
The moisture loss of meat increases, and water retention property gradually decreases；
Further, the storage loss rate in S5Its value is higher, illustrates pre- Boiled beef
Water holding capacity is lower, conversely, higher.
Further, the shearing force Y in S6 is the influence that verifying is precooked to different central temperatures to muscle fibre external force resistance ability,
Shear force value is bigger, illustrates that the ability of the outer shear force of muscle fibre resistance of meat in this case is higher, the shearing force of this and cooked meat product
Testing goal has certain difference, and influence of the heating temperature to shearing force is in wave trend, this may be with muscle connective tissue, myogen
Fibrin is related with the functional characteristic of actomyosin.
Further, the detection of the moisture distribution state in S7 passes through locating for H proton in detection food according to LF-NMR
Environment obtains its moisture distribution information, in the sample, is primarily present in conjunction with water, is not easy circulating water and Free water, in acquisition
It can be indicated respectively by the different relaxation times on spectral line, i.e., < 10ms T2b, T between 10ms-100ms21With > 100ms
T22, with the increase in relaxation time, show that moisture becomes freer, the position for composing superiors is also more kept right.
Further, the protein denaturation in S8 is that the thermography characterization difference of differential scanning calorimetry (DSC) is precooked center
At a temperature of beef protein denaturation degree, one peak of every appearance shows to have protein that thermal denaturation occurs, i.e. raw meat is corresponding
Thermal denaturation does not occur for protein, and the area at peak is enthalpy change, refers to the degree of protein denaturation, if peak disappears, shows protein
It is denaturalized completely；
Further, the condition of precooking in S9 is to need to be strict controlled in 20-60 DEG C for raw beef central temperature, program temperature
The best center temperature of pre- Boiled beef is obtained according to the variation of the important indicator measured in S2-S8 for high temperature-low temperature-high temperature circulation
Degree and temperature of most preferably precooking, then quickly air-cooled in 3-7h, freezing vacuum packaging, low temperature logistics.
Beneficial effects of the present invention: what the present invention obtained precook optimum process method is by raw beef by distinct program temperature
Processing obtains the prefabricated beef product of conditioning that is suitble to secondary operation and can sell separately, has not only broken what raw beef was precooked
Technology barrier, and a possibility that international trade is come and gone is increased, reduce the risk of raw beef import.
Detailed description of the invention
Fig. 1 is the heat penetration curve figure under pre- Boiled beef difference central temperature；
Fig. 2 is the heat penetration curve figure at a temperature of pre- Boiled beef different heating；
Fig. 3 is the low-field nuclear magnetic resonance T of pre- Boiled beef under different central temperatures2Inverting spectrum；
Fig. 4 is the low-field nuclear magnetic resonance T of pre- Boiled beef at a temperature of different heating2Inverting spectrum；
Fig. 5 is that (a, b, c, d, e, f respectively indicate center for the DSC thermography of different depth under different central temperatures (a-b)
Temperature is 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C, 50 DEG C)；
Fig. 6 be different heating temperature (I-II) under different depth DSC thermography (I, II, III, IV, V respectively indicate plus
Hot temperature is 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C).
Specific embodiment
Combined with specific embodiments below, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this
The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention
A little nonessential modifications and adaptations.
Embodiment 1
Raw beef can be obtained in order to further verify method of the present invention to precook optimum process condition, the present invention with
Niu Linwei object studies the optimum process condition precooked, and specific embodiment is as follows:
(1) selecting freezing ox continuous heavy rain meat be object, Xinjiang day Lay perfume (or spice) ox food limited liability company is purchased from, by beef with deep
Machine is divided into about 6cm × 6cm × 6cm size meat piece (about 200g)；
Ice crystal in chilled beef to meat piece is solved in (2) 25 DEG C of water-baths to disappear, and is inserted into thermometer at meat piece geometric center later,
When central temperature is to 10 DEG C with blotting paper adsorption surface moisture, weigh M1(being accurate to 0.01g, similarly hereinafter)；
(3) beef that central temperature is about 10 DEG C is put into 90 DEG C of water-baths, its central temperature of test constantly, record temperature
Degree variation, when central temperature respectively to 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C, 50 DEG C when take out immediately, be put into ice water and drop
Temperature；Blotting paper adsorption surface moisture is used again, and weigh M2；
(4) meat sample after precooking is put into valve bag, stands 12 hours under the conditions of being placed in 4 DEG C, to be measured；
(5) shearing force and moisture distribution state of meat sample after measurement is precooked；
(6) the protein denaturation degree of meat sample different depth after being precooked using the measurement of differential scanning calorimetry；
(7) carry out data processing using SPASS and Matlab software, each meat sample have 3 it is parallel.
The influence of different central temperatures and heating temperature to pre- Boiled beef processing performance is analyzed according to attached drawing 1-4, is adopted first
With the prefabricated degree of high/low temperature program research beef and processing performance, it is determined that water-retaining property, DSC (differential scanning calorimetric) and LF-NMR
The situation of change of (low-field nuclear magnetic resonance)；
According to the raising known to attached drawing 1-4 with central temperature of precooking, the moisture loss of beef is increased, and water retention property is gradually
It reduces, shearing force presentation first increases the trend reduced afterwards.According to LF-NMR the results show that being not easy the peak area A of circulating water21Obviously
It reduces, but relaxation time T21Change unobvious, illustrates the main losses for influencing beef and being not easy circulating water of the difference of central temperature, it is right
Its freedom degree is migrated without influence.DSC shows that beef surface protein has been denaturalized completely under 90 DEG C of heating water baths, and with center
The denaturation range of the raising of temperature, meat is bigger, wherein 50 DEG C of central temperature denaturation degrees most serious.Central temperature degree is boiled to get over
Deep, the moisture loss of raw beef is more serious, and the denaturation degrees of protein from outside to inside are also deeper, but to 45 DEG C of shearing forces below
Value influence is not significant, and temperature is too low, and meat piece does not form, and influences pre-cooked product storage and transport；Temperature is excessively high, and energy loss is big,
Economic cost is high, and meat piece moisture loss is serious；
With the raising for heating temperature of precooking, the trend of reduction is substantially presented in the water retention property of beef, and shearing force is presented first
The variation reduced after raising.According to LF-NMR the results show that being not easy the peak area A of circulating water under 80 DEG C of heating temperatures21It is closer
In raw meat, and with the raising of heating temperature, relaxation time T21It moves right, i.e. moisture freedom degree is higher, illustrates higher heating
Temperature causes beef to be not easy circulating water to the right to free water state.
DSC shows that 60 DEG C of heating temperatures do not cause beef surface to be denaturalized completely, and 70 DEG C of beef surfaces are most of
Denaturation, 80 DEG C or more of heating temperature, meat sample surface have been denaturalized completely, and with the raising of heating temperature, the denaturation of meat
Range is bigger.At 60 DEG C precook loss and centrifugation loss it is minimum, be conducive to economic cost and stablize, but stock loss highest, egg
White matter there is no being denaturalized completely, meat piece indefinite form.100 DEG C of precook loss and centrifugation loss highest, but stock loss is most
Low, the most serious of protein denaturation, meat piece sizing degree is big, and disadvantage is also in energy consumption.
Can get the optimised process that different beef products are precooked according to step S1-S12, embodiment 1 experiments have shown that, freezing
Ox continuous heavy rain meat is precooked, and central temperature is more suitable lower than 35 DEG C, and heating temperature of precooking more is suitable at 80-90 DEG C.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (7)
1. a kind of optimization method for improving beef product pre-cooking process, it is characterised in that steps are as follows:
S1. the cold fresh beef of 200g is taken, is split, modifies, remove the subcutaneous fat of beef, tendon and connective tissue, be cut to rule
Whole 6cm × 6cm × 6cm block, blotting paper blot surface moisture, measuring center temperature T0, weigh M1；
S2. the beef that central temperature is 10 DEG C is put into 90 DEG C of water-baths and is precooked, test constantly simultaneously records the change of its central temperature
Change, using the prefabricated degree of high/low temperature program research beef, when central temperature respectively reach 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C,
It is taken out immediately at 50 DEG C, is put into ice water and cools down；
S3. pass through the processing of step S2, beef sample blotting paper adsorption surface moisture, weigh M2, calculate the loss late Q that precooks1
(%) and draw its heat penetration curve；
S4. the meat sample after step S3 being weighed is put into valve bag, is stood 12 hours under the conditions of being placed in 4 DEG C, is measured different centers
The water content of the sample W of temperature；
S5. 48h under the conditions of the sample being loaded in valve bag in S4 being placed in -40 DEG C, then 25 DEG C of water-baths are thawed, and are taken out and are opened certainly
Envelope simultaneously draws meat sample surface moisture with blotting paper, and weigh M3, calculate storage loss rate Q2；
S6. the sample in S4 is cut into 2.5cm × 2.5cm × 2.5cm square, utilizes the ultrasound guided probe T372-33 of Texture instrument
It is vertically penetrated along beef muscle fibre direction, is pushing sample deformations amount 95%, speed is 1mm/s before surveying, and test speed is
0.5mm/s, speed measures the shearing force Y of different central temperature beef samples after survey under the conditions of being 10mm/s；
S7. the sample in S4 is cut into 1cm × 1cm × 2.5cm strip, be put into nuclear-magnetism test tube, using nuclear magnetic resonance spectroscopy
The moisture distribution state in Carr-Purcell-Meiboom-Gill pulse train measurement sample in software, design parameter are set
It is set to:
S8. the sample in S4 is divided into two from centre, weighs the meat sample of about 20.0mg every 5mm from the surface of heat denatured,
Every piece of meat sample detects 6 different depths, i.e., takes at 1mm, 6mm, 11mm, 16mm, 21mm, 26mm as test object, set respectively
It in heat analysis aluminium crucible and seals, using empty crucible as reference, is warming up to 90 after balance 2min at 30 DEG C with 3 DEG C/min
DEG C, sample room nitrogen flow 20mLmin-1, protection air-flow amount 20mLmin-1, precooked place with this to obtain meat sample in difference
Manage the DSC thermography of lower different depth；
S9. the index according to the pre- Boiled beef processing performance of reflection measured in step S2-S8, analysis difference are precooked central temperature pair
The influence of beef sample processing performance, and obtain the central temperature value T that most preferably precooksz；
S10. the beef sample in S1 is taken, the best central temperature T obtained in setting procedure S9z, beef sample is respectively put into
60, simultaneously its center temperature change of test constantly is heated in 70,80,90,100 DEG C of water-baths, when central temperature reaches TzWhen stop
Heating takes out sample, is put into ice water and cools down；
S11. step S3-S8 is repeated, according to the important indicator variation for influencing pre- Boiled beef processing characteristics, obtains pre- Boiled beef most
The good temperature T that precooks；
S12. variance analysis and difference are carried out to each testing index using the One-Way one-way analysis of variance program in SPSS16.0
The opposite sex is examined, and data are indicated using mean+SD, and comprehensive analysis finally obtains the best pre-cooking process condition of pre- Boiled beef.
2. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S3
It precooks loss lateWith the raising for central temperature of precooking, the moisture loss of beef is increased, and is protected
It is aqueous to gradually decrease.
3. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S5
Storage loss rateIts value is higher, illustrates that the water holding capacity of pre- Boiled beef is lower, conversely, more
It is high.
4. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S6
Shearing force Y is the influence that verifying is precooked to different central temperatures to muscle fibre external force resistance ability, and shear force value is bigger, illustrates the feelings
Under condition the muscle fibre of meat resist outer shear force ability it is higher, the shear force detection purpose of this and cooked meat product has certain difference, adds
Influence of the hot temperature to shearing force is in wave trend, this may be with muscle connective tissue, fribrillin and actomyosin
Functional characteristic it is related.
5. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S7
The detection of moisture distribution state is to obtain its moisture distribution letter by environment locating for H proton in detection food according to LF-NMR
Breath, in the sample, is primarily present in conjunction with water, is not easy circulating water and Free water, can pass through different relaxations respectively on the spectral line of acquisition
The expression of Henan time, i.e., < 10ms T2b, T between 10ms-100ms21With the T of > 100ms22, with the increase in relaxation time, table
Bright moisture becomes freer, and the position for composing superiors is also more kept right.
6. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S8
Protein denaturation is the protein denaturation degree that the thermography of differential scanning calorimetry characterizes beef under different central temperatures of precooking,
One peak of every appearance shows have protein that thermal denaturation occurs, i.e. thermal denaturation, the area at peak do not occur for the corresponding protein of raw meat
For enthalpy change, the degree of protein denaturation is referred to, if peak disappears, show that protein is denaturalized completely.
7. the optimization method of conditioning beef product pre-cooking process according to claim 1, it is characterised in that: in the S9
The condition of precooking is that raw beef central temperature is needed to be strict controlled in 20-60 DEG C, and program temperature is high temperature-low temperature-high temperature circulation,
According to the variation of the important indicator measured in S2-S8, the best central temperature of pre- Boiled beef and temperature of most preferably precooking are obtained, then
It is quickly air-cooled in 3-7h, freezing vacuum packaging, low temperature logistics.
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