WO2021000822A1 - 适用常温物流的鲜猪肉保鲜方法 - Google Patents

适用常温物流的鲜猪肉保鲜方法 Download PDF

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Publication number
WO2021000822A1
WO2021000822A1 PCT/CN2020/098765 CN2020098765W WO2021000822A1 WO 2021000822 A1 WO2021000822 A1 WO 2021000822A1 CN 2020098765 W CN2020098765 W CN 2020098765W WO 2021000822 A1 WO2021000822 A1 WO 2021000822A1
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WO
WIPO (PCT)
Prior art keywords
meat
packaging
box
fresh
thermal insulation
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PCT/CN2020/098765
Other languages
English (en)
French (fr)
Inventor
任大喜
张嫣然
刘晨星
陈有亮
胡东雯
胡子毅
陈卫
刘建新
Original Assignee
浙江大学
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Application filed by 浙江大学 filed Critical 浙江大学
Priority to US17/158,649 priority Critical patent/US20220219848A1/en
Publication of WO2021000822A1 publication Critical patent/WO2021000822A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B65B5/06—Packaging groups of articles, the groups being treated as single articles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
    • B65B61/20—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for adding cards, coupons or other inserts to package contents
    • B65B61/22—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for adding cards, coupons or other inserts to package contents for placing protecting sheets, plugs, or wads over contents, e.g. cotton-wool in bottles of pills
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/16—Packaging contents into primary and secondary packaging
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum

Definitions

  • the invention relates to the field of normal temperature logistics of fresh pork, in particular to a method for fresh pork preservation under normal temperature logistics of e-commerce.
  • chilled meat also known as chilled meat
  • the temperature requirements during the transportation of cold fresh meat are relatively high.
  • the requirements for low temperature meat products and normal temperature meat products in commercial logistics The technology of the link is regulated, and the transportation and temporary storage temperature of normal temperature meat products shall not be higher than 25°C.
  • the cold chain logistics transportation rate is lower than 20%, far lower than 90% in developed countries.
  • the transportation of fresh meat in e-commerce relies more on room temperature logistics, and most of them are packaged and transported in foam insulation boxes with built-in ice bags.
  • the method of processing and distribution of fresh meat in e-commerce and specialty stores is: the whole pork body after slaughter is cooled And mature (the pork body is cooled overnight and mature in the cold zone), the mature pork is divided and packaged at 0 ⁇ 4°C, and the fresh meat sample in vacuum or modified atmosphere packaging is placed in the foam box together with the ice bag, sealed and packaged Distribution; so that the temperature of cold fresh meat can be maintained below 25°C during logistics transportation, and the transportation time cannot exceed 3 days (not more than 1.5 days in summer).
  • the purpose of the present invention is to provide a fresh pork preservation method suitable for normal temperature logistics.
  • the method provided by the invention has good heat preservation effect, and can effectively extend the shelf life of fresh meat under normal temperature logistics and the shelf life of fresh meat.
  • a fresh pork preservation method suitable for room temperature logistics includes the following steps:
  • slaughtered pork is segmented while it is hot, and the temperature of the segmented meat is lowered to the center temperature of the meat at 0 to 4°C within 2 to 3 hours; the weight of the meat is 0.5 to 1 kg/piece;
  • a layer of absorbent pad is placed at the bottom of the packaging box, and then a piece of chilled/micro-frozen meat obtained in step S2 is placed, wrapped with plastic wrap and vacuum or modified atmosphere packaging is used to obtain fresh meat chunks with a packaging box;
  • the weight ratio of the ice pack to the meat blocks in the sub-packaging box is (2 ⁇ 1):1, the thickness of the thermal insulation foam box It is 2 to 3 cm, and a thermal insulation layer is provided on the inner surface of the thermal insulation foam box; the sum of the volume of the ice bag and the fresh meat block with the divided box is 90-100% of the volume of the thermal insulation foam box;
  • the weight ratio of the ice pack and the meat in the sub-packaging box is (0.5 ⁇ 1):1.
  • the thickness is 1.5-2cm, and the total volume of the ice pack and the fresh meat block with the sub-packed box is 90-100% of the volume of the thermal insulation foam box;
  • the transportation and delivery time is ⁇ 72h.
  • the absorbent pad comprises wood pulp-wrapped polyethylene-super absorbent resin mixture (PE-SAP mixture) or non-woven fabric wrapped polyethylene; the thickness of the absorbent pad is 0.1-0.3 cm .
  • PE-SAP mixture wood pulp-wrapped polyethylene-super absorbent resin mixture
  • non-woven fabric wrapped polyethylene the thickness of the absorbent pad is 0.1-0.3 cm .
  • the packaging gas in the modified atmosphere package is the following components by volume percentage: 80% O 2 , 15% CO 2 and 5% N 2 ; replacement of the package gas in the modified atmosphere package Rate ⁇ 99.5%.
  • the thickness of the thermal insulation layer is 0.5-1 cm; the thermal insulation layer is aluminum silicate ceramic fiber cotton.
  • the temperature reduction process includes: opening the foam packaging box, and re-cooling the fresh meat block with the divided box to the center temperature of the meat block ⁇ 4°C, repack the foam packing box after replacing the ice bag with a new one.
  • the present invention uses aluminum silicate ceramic fiber cotton as the thermal insulation material, which has the best thermal insulation effect and can effectively extend the shelf life of fresh meat under normal temperature flow.
  • the temperature is lowered after the heat segmentation technology is adopted, which can effectively extend the shelf life of fresh meat.
  • the present invention improves the cooling temperature: usually the temperature when fresh meat is packaged is 0-4°C, and the improved method adopts chilled/slightly frozen -4 ⁇ -2°C to effectively extend the flow of fresh meat at room temperature.
  • the shelf life usually the temperature when fresh meat is packaged is 0-4°C, and the improved method adopts chilled/slightly frozen -4 ⁇ -2°C to effectively extend the flow of fresh meat at room temperature. The shelf life.
  • the method of the present invention can improve the heat preservation effect of fresh meat under normal temperature logistics, reduce the logistics loss of fresh meat, and extend the shelf life and shelf life of fresh meat. That is, the present invention combines the improvement of multiple technical means to improve the pork under normal temperature logistics.
  • the anti-corrosion and preservation of freshness is conducive to online sales and distribution of pork by e-commerce and other companies.
  • the freezing point of fresh pork is around -2°C, the meat will not be completely frozen at -4 to -2°C. Therefore, the taste and quality of fresh meat obtained by using the present invention are basically the same as ordinary cold fresh meat.
  • the invention provides a fresh pork preservation method suitable for normal temperature logistics, including the following steps:
  • slaughtered pork is segmented while it is hot, and the meat pieces obtained from the segmentation are cooled to 0-4°C of the center temperature of the meat pieces within 2 to 3 hours; the weight of the meat pieces is 0.5-1 kg/piece.
  • the core temperature is more preferably 1 to 3°C, and more preferably 2°C.
  • the amount of the meat pieces is more preferably 0.6 to 0.9 kg/piece, and more preferably 0.7 to 0.8 kg/piece.
  • the meat block obtained in step S1 is cooled to a temperature of -4 to -2°C at the center of the meat block, thereby achieving a chilled/slightly frozen state.
  • the divided meat pieces are preferably placed in a freezer for cooling; the temperature of the freezer is preferably -20°C; the cooling time is preferably 2 to 4 hours, more preferably 2.5 to 3.5 hours, most preferably For 3h.
  • the core temperature of the meat piece is more preferably -3.5 to -2.5°C, more preferably -3°C.
  • a layer of absorbent pad is placed at the bottom of the packaging box, and then a piece of chilled/micro-frozen meat obtained in step S2 is placed, and then wrapped with plastic wrap and vacuum or modified atmosphere packaging is used to obtain fresh meat chunks with a packaging box.
  • the sub-packaging box is preferably a plastic box; in the present invention, there is no special limitation on the size of the sub-packaging box, as long as the absorbent pad and chilled/slightly frozen meat can be placed.
  • the thickness of the water-absorbing pad is preferably 0.1 to 0.3 cm, more preferably 0.15 to 0.2 cm.
  • the absorbent pad is preferably in the present invention, the absorbent pad preferably includes food grade PE film/non-woven fabric and PE/SAP/wood pulp (purchased from Shenzhen Miyuan New Material Technology Co., Ltd.), PE/absorbent resin/non-woven fabric and PE/non-woven fabric (purchased from Shenzhen Xianmeihui New Material Technology Co., Ltd.), PE/SAP/wood pulp (purchased from Beijing Shengshi Yongjin Trading Co., Ltd.).
  • food grade PE film/non-woven fabric and PE/SAP/wood pulp purchasedd from Shenzhen Miyuan New Material Technology Co., Ltd.
  • PE/absorbent resin/non-woven fabric and PE/non-woven fabric purchasedd from Shenzhen Xianmeihui New Material Technology Co., Ltd.
  • PE/SAP/wood pulp purchased from Beijing Shengshi Yongjin Trading Co., Ltd.
  • the scale of the vacuum gauge of the vacuum packaging is preferably -0.1.
  • the packaging gas in the modified atmosphere packaging preferably includes the following components in volume percentage: 80% O 2 , 15% CO 2 and 5% N 2 ; the replacement rate of the packaging gas in the modified atmosphere packaging Preferably ⁇ 99.5%.
  • the present invention has no special restrictions on the operation of using vacuum or modified atmosphere packaging, and the operation of using vacuum or modified atmosphere packaging that is well known to those skilled in the art may be used.
  • the fresh meat cubes with the divided box and the ice bag are put into the thermal insulation foam box together, and the weight ratio of the ice bag and the meat in the divided box is (2 ⁇ 1): 1.
  • the thickness of the thermal insulation foam box is 2 to 3 cm, and the thermal insulation layer is arranged on the inner surface of the thermal insulation foam box; the sum of the volume of the ice bag and the fresh meat block with the packaging box is 90% of the volume of the thermal insulation foam box ⁇ 100%.
  • the weight ratio of the ice pack to the meat pieces in the divided box is more preferably (1.8-1.2):1, and more preferably (1.5-1.4):1.
  • the thickness of the thermal insulation foam box is further preferably 2.2 to 2.8 cm, and more preferably 2.5 to 2.6 cm.
  • the inner surface preferably includes four sides, a top surface and a bottom surface.
  • the thermal insulation layer is preferably aluminum silicate ceramic fiber cotton; the thickness of the thermal insulation layer is preferably 0.5 to 1 cm, more preferably 0.6 to 0.9 cm, and most preferably 0.7 to 0.8 cm.
  • the sum of the volume of the ice pack and the fresh meat block with the divided box is further preferably 92-98% of the volume of the thermal insulation foam box, more preferably 94-96%, most preferably 95%.
  • the fresh meat cubes with the divided box into the thermal insulation foam box together with the ice bag; the ice bag and the meat cubes in the divided box
  • the weight ratio of the heat preservation foam box is (0.5-1):1, the thickness of the thermal insulation foam box is 1.5-2cm, and the total volume of the ice bag and the fresh meat block with the divided box is 90-100% of the volume of the thermal insulation foam box.
  • the weight ratio of the ice pack to the meat pieces in the divided box is more preferably (0.6-0.9):1, and more preferably (0.7-0.8):1.
  • the thickness of the thermal insulation foam box is further preferably 1.6 to 1.9 cm, more preferably 1.7 to 1.8 cm.
  • the sum of the volume of the ice pack and the fresh meat block with the divided box is further preferably 92-98% of the volume of the thermal insulation foam box, more preferably 94-96%, most preferably 95%.
  • the present invention packs the foam packaging box.
  • the present invention does not specifically limit the packaging method, and the packaging method of the foam packaging box well known to those skilled in the art may be used.
  • the space in the foam packaging box is preferably filled as much as possible, so as to reduce air circulation and ensure the heat preservation effect.
  • the volume occupied by the filled space in the foam packaging box is preferably 70-95% of the volume of the foam packaging box, more preferably 85-95%.
  • the transportation and delivery time is ⁇ 72h.
  • the temperature of the room temperature logistics vehicle is preferably 5-40°C, more preferably 10-35°C, and most preferably 15-30°C.
  • the transportation and delivery time is more preferably 1 to 30 hours, more preferably 5 to 25 hours, and most preferably 10 to 20 hours.
  • the transportation and delivery time is further preferably 10 to 70 hours, more preferably 30 to 60 hours, and most preferably 40 to 50 hours.
  • the cooling treatment preferably includes the following steps: opening the foam packaging box, re-cooling the fresh meat block with the divided box to the center temperature of the meat block, replacing a new ice bag and repacking the foam packaging box.
  • the core temperature is preferably ⁇ 4°C, more preferably 0 to 3°C, and more preferably 1 to 2°C.
  • the cooling is preferably performed in a freezer, and the temperature of the freezer is preferably -20°C.
  • the cooling treatment is preferably performed at the delivery point.
  • the technical scheme of the present invention relates to pork hot segmentation technology, chilling/micro-freezing technology, vacuum/modified atmosphere packaging, water absorption pad, foam insulation box, ice bag, aluminum silicate ceramic fiber cotton and the like.
  • Absorbent pad used to absorb the moisture from pork during distribution and transportation.
  • the taste and quality of fresh meat obtained by using the present invention are basically the same as ordinary cold fresh meat.
  • the present invention uses aluminum silicate ceramic fiber cotton as the thermal insulation material, which has the best thermal insulation effect and can effectively extend the shelf life of fresh meat under normal temperature flow.
  • the temperature is lowered after the heat segmentation technology is adopted, which can effectively extend the shelf life of fresh meat.
  • the present invention improves the cooling temperature: usually the temperature when fresh meat is packaged is 0-4°C, and the improved method adopts chilled/slightly frozen -4 ⁇ -2°C to effectively extend the flow of fresh meat at room temperature.
  • the shelf life usually the temperature when fresh meat is packaged is 0-4°C, and the improved method adopts chilled/slightly frozen -4 ⁇ -2°C to effectively extend the flow of fresh meat at room temperature. The shelf life.
  • the method of the present invention can improve the heat preservation effect of fresh meat under normal temperature logistics, reduce the logistics loss of fresh meat, and extend the shelf life and shelf life of fresh meat. That is, the present invention combines the improvement of multiple technical means. Improving the preservation and preservation of pork under normal temperature logistics is conducive to online sales and distribution of pork by e-commerce and other companies.
  • slaughtered pork is immediately divided while it is hot, and the different parts of the pork are divided into 0.5 ⁇ 1kg/piece; the divided meat will drop to 0 ⁇ 4°C (the center temperature of the meat piece) within 2 ⁇ 3h;
  • the foam packaging boxes are packed in the conventional foam packaging box packaging method
  • a sample of conventional vacuum packaging operation (the meat pieces are wrapped in plastic wrap and then vacuum packaged, and the vacuum gauge scale reaches -0.1Mpa) as a control.
  • the conventional operation After the pork carcass (same as Example 1) is cooled and matured for 24 hours, it is divided at 0-4°C, and then vacuum-packed to add an absorbent pad, and then placed in a thermal insulation foam box together with an ice pack, and then transported and distributed by a logistics vehicle.
  • the detection method can be specifically as follows:
  • the detection of volatile basic nitrogen adopts a semi-microtitration method: take 20g of sample in 2% trichloroacetic acid and centrifuge at 5000 rpm for 1 min, then filter the mixture with filter paper to obtain the clear liquid, and then use the filtrate with 1 %MgO 2 is titrated.
  • the volatilized TVB-N was absorbed with 2% boric acid, and then titrated with 0.01N HCl solution.
  • the unit of the result of TVB-N is mg/100g.
  • the mixture of bromocresol green ethanol solution and methylene blue ethanol solution was used as the indicator of the titration end point.
  • Detection of the total number of colonies Use sterilized scissors to cut 25g of pork into a sterile bag, pour it into 225mL of normal saline that has been sterilized at 121°C for 15 minutes, and then beat it with a homogenizer for two minutes to make 1:10 The samples are homogeneous.
  • the gradient adopts the 10-gradient dilution method. 1 mL of bacterial liquid is added to a test tube containing 9 mL of sterile physiological saline, and shaken uniformly.
  • Example 1 The specific detection results of Example 1 and Comparative Example 1 at different time points are shown in Table 1 below:
  • Example 1 Keep fresh according to the method of Example 1.
  • the difference from Example 1 is that the vacuum packaging in step S3 of Example 1 is changed to modified atmosphere packaging (the volume percentage composition of the packaging gas of the modified atmosphere packaging: 80% O 2 , 15% CO 2 and 5% N 2 ), gas replacement rate ⁇ 99.5%.
  • S1 to S3 are the same as in Example 1.
  • Packaging Use foam packaging boxes for packaging
  • the foam packaging boxes are packed in the conventional foam packaging box packaging method
  • a sample of conventional vacuum packaging operation (the meat pieces are wrapped in plastic wrap and then vacuum packaged, the scale of the vacuum gauge reaches -0.1) as a control.
  • Example 3 Keep fresh according to the method of Example 3.
  • the difference from Example 3 is that the vacuum packaging in step S3 of Example 3 is changed to modified atmosphere packaging (the volume percentage composition of the packaging gas of the modified atmosphere packaging: 80% O 2 , 15% CO 2 and 5% N 2 ), gas replacement rate ⁇ 99.5%.
  • Example 1 The step S1 in Example 1 is changed to the cooling and segmentation as in the prior art, that is, the pig carcass is slaughtered for 24 hours and then cooled and matured and then segmented at 0-4°C; the rest is the same as in Example 1.
  • Step S2 is canceled, and the meat pieces of 0-4°C obtained in step S1 are directly divided into pieces; the rest are the same as in Example 1.
  • Example 1 During the shelf life, at the same time point, the color, taste and flavor of the fresh meat obtained in Example 1 are better than those of Comparative Examples 5-7.

Abstract

一种适用常温物流的鲜猪肉保鲜法，包括以下步骤：屠宰后的猪肉趁热进行分割后降温至0～4℃，再降温至-4～-2℃，从而达到冰鲜/微冻状态；冰鲜/微冻肉块进行分装，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内打包；采用常温物流车进行运输配送，当为夏季时，运输配送时间≤36h；当为其余三季时，运输配送时间≤72h。

Description

适用常温物流的鲜猪肉保鲜方法
本申请要求于2019年06月29日提交中国专利局、申请号为CN201910580895.3、发明名称为“适用常温物流的鲜猪肉保鲜方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及鲜猪肉的常温物流领域，具体涉及一种适用于电商常温物流下鲜猪肉保鲜的方法。
背景技术
我国生肉消费主要有三种形式——热鲜肉、冷冻肉、冷鲜肉。其中冷鲜肉，又称冷却肉，因其具有安全系数高、营养价值高、感官舒适度高等优点，具有较好的市场前景。冷鲜肉运输过程中对温度的要求较高，在2008年5月7日国家标准GB/T 21735-2008《肉与肉制品物流规范》中，分别对低温肉制品和常温肉制品在商业物流环节的技术进行规范，其中常温肉制品的运输和暂存温度要求不得高于25℃。然而，由于我国冷链物流系统不够完善，冷链物流运输率低于20％，远低于发达国家的90％。电商鲜肉的运输更多地依赖于常温物流，大多采用泡沫保温盒内置冰袋包装运输，目前，电商及专卖店对鲜肉的处理和配送的方法为：屠宰后的整个猪肉体进行冷却和成熟(猪肉体在冷区间过夜降温并成熟)，成熟后的猪肉在0～4℃下进行分割包装，真空或气调包装的鲜肉样品和冰袋一起放置于泡沫盒中，密封打包后进行配送；从而使冷鲜肉在物流运输时温度能持续维持在25℃以下，运输时间不可超过3天(夏季不可超过1天半)。由于配送过程温度高，鲜猪肉在运输过程中保温效果较差，导致配送过程中猪肉的变质，损耗较大。因此需要一种适用于不同季节的鲜猪肉常温配送保鲜技术，为电商猪肉发展提供技术支持。
发明内容
本发明的目的在于提供一种适用于常温物流的鲜猪肉保鲜方法。本发明提供的方法保温效果佳，可有效延长鲜肉常温物流下的保质期以及鲜肉的货架期。
为了解决上述技术问题，本发明采用的技术方案是：
一种适用常温物流的鲜猪肉保鲜法，包括以下步骤：
S1、猪肉的冷却和分割：
屠宰后的猪肉趁热进行分割，将分割所得的肉块于2～3h内降温至肉块的中心温度0～4℃；所述肉块的重量为0.5～1kg/块；
S2、降温至冰鲜/微冻：
将步骤S1所得的肉块降温至肉块的中心温度-4～-2℃，从而达到冰鲜/微冻状态；
S3、分装：
在分装盒底部放置一层吸水垫，然后放置一块步骤S2所得的冰鲜/微冻肉块，再包上保鲜膜后采用真空或者气调包装，得到带分装盒的鲜肉块；
S4、包装：
采用泡沫包装盒进行包装；
当为夏季时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内，冰袋和分装盒内的肉块的重量比为(2～1)：1，保温泡沫盒的厚度为2～3cm，在所述保温泡沫盒的内表面设置保温层；冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积的90～100％；
当为其余三季时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内；冰袋和分装盒内的肉块的重量比例为(0.5～1)：1，保温泡沫盒的厚度为1.5～2cm，冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积90～100％；
当带分装盒的鲜肉块与冰袋装入完毕后，对泡沫包装盒进行打包；
S5、物流：采用常温物流车进行运输配送，
当为夏季时，运输配送时间≤36h；
当为其余三季时，运输配送时间≤72h。
优选的，步骤S3中，所述吸水垫包括木浆包裹的聚乙烯-高吸水性树脂混合物(PE-SAP混合物)或无纺布包裹的聚乙烯；所述吸水垫的厚度为0.1～0.3cm。
优选的，步骤S3中，所述气调包装中的包装气体为以下体积百分数 的组分：80％O 2，15％CO 2和5％N 2；所述气调包装中的包装气体的置换率≥99.5％。
优选的，步骤S4中，所述保温层的厚度为0.5～1cm；所述保温层为硅酸铝陶瓷纤维棉。
优选的，步骤S5中，当所述运输配送时间超过16h时，进行降温处理；所述降温处理为：打开泡沫包装盒，将带分装盒的鲜肉块重新降温至肉块的中心温度≤4℃，更换新的冰袋后重新打包泡沫包装盒。
本发明提供的方法具有以下优势：
(1)本发明选用硅酸铝陶瓷纤维棉作为保温材料，保温效果最佳，可有效延长鲜肉常温物流下的保质期。
(2)本发明采用热分割技术后降温，能有效延长鲜肉的货架期。
(3)本发明对于冷却温度进行改进：通常鲜肉包装时候的温度为0～4℃，本发明改进后采用冰鲜/微冻的-4～-2℃，从而有效延长鲜肉常温物流下的保质期。
采用本发明的方法能提高鲜肉在常温物流下的保温效果，减少鲜肉的物流损失，延长鲜肉的保质期和货架期，即，本发明结合多个技术手段的改进来提高常温物流下猪肉的防腐保鲜，有利于电商等企业在线销售和配送猪肉。而且，由于鲜猪肉的冰点为-2℃左右，-4～-2℃下并不会使肉完全冻结。因此采用本发明所得鲜肉的口感和品质和普通的冷鲜肉基本一致。
具体实施方式
下面结合实施例对本发明进一步说明。
本发明提供了一种适用常温物流的鲜猪肉保鲜法，包括以下步骤：
S1、猪肉的冷却和分割：
屠宰后的猪肉趁热进行分割，将分割所得的肉块于2～3h内降温至肉块的中心温度0～4℃；所述肉块的重量为0.5～1kg/块。
在本发明中，所述中心温度进一步优选为1～3℃，更优选为2℃。在本发明中，所述肉块的种量进一步优选为0.6～0.9kg/块，更优选为0.7～0.8kg/块。
S2、降温至冰鲜/微冻：
将步骤S1所得的肉块降温至肉块的中心温度为-4～-2℃，从而达到冰鲜/微冻状态。
在本发明中，所述分割后的肉块优选放入冷柜中实现降温；所述冷柜的温度优选为-20℃；降温的时间优选为2～4h，更优选为2.5～3.5h，最优选为3h。在本发明中，所述肉块的中心温度进一步优选为-3.5～-2.5℃，更优选为-3℃。
S3、分装：
在分装盒底部放置一层吸水垫，然后放置一块步骤S2所得的冰鲜/微冻肉块，再包上保鲜膜后采用真空或者气调包装，得带分装盒的鲜肉块。
在本发明中，所述分装盒优选为塑料盒；本发明对于所述分装盒的尺寸没有特殊限定，能够放置吸水垫和冰鲜/微冻肉块即可。在本发明中，所述吸水垫的厚度优选为0.1～0.3cm，更优选为0.15～0.2cm。在本发明中，所述吸水垫优选在本发明中，所述吸水垫优选包括食品级PE膜/无纺布和PE/SAP/木浆(购买于深圳市米源新材料科技有限公司)、PE/吸水树脂/无纺布和PE/无纺布(购买于深圳市鲜美辉新材料科技有限公司)、PE/SAP/木浆(购买于北京盛世涌金商贸有限公司)。
在本发明中，所述真空包装的真空表的刻度优选为-0.1。在本发明中，所述气调包装中的包装气体优选包括以下体积百分数的组分：80％O 2，15％CO 2和5％N 2；所述气调包装中的包装气体的置换率优选≥99.5％。
本发明对于所述采用真空或者气调包装的操作没有特殊限定，采用本领域技术人员熟知的采用真空或者气调包装的操作即可。
S4、包装：
采用泡沫包装盒进行包装；
在本发明中，当为夏季(6～8月)时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内，冰袋和分装盒内的肉块的重量比为(2～1)：1，保温泡沫盒的厚度为2～3cm，在所述保温泡沫盒的内表面设置保温层；冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积的90～100％。
在本发明中，所述冰袋和分装盒内的肉块的重量比进一步优选为(1.8～1.2)：1，更优选为(1.5～1.4)：1。
在本发明中，所述保温泡沫盒的厚度进一步优选为2.2～2.8cm，更优 选为2.5～2.6cm。在本发明中，所述内表面优选包括4侧面、顶面和底面。在本发明中，所述保温层优选为硅酸铝陶瓷纤维棉；所述保温层的厚度优选为0.5～1cm，更优选为0.6～0.9cm，最优选为0.7～0.8cm。
在本发明中，所述冰袋和带分装盒的鲜肉块的体积之和进一步优选为保温泡沫盒容积的92～98％，更优选为94～96％，最优选为95％。
在本发明中，当为其余三季(1～5月、9～12月)时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内；冰袋和分装盒内的肉块的重量比例为(0.5～1)：1，保温泡沫盒的厚度为1.5～2cm，冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积90～100％。
在本发明中，所述冰袋和分装盒内的肉块的重量比进一步优选为(0.6～0.9)：1，更优选为(0.7～0.8)：1。
在本发明中，所述保温泡沫盒的厚度进一步优选为1.6～1.9cm，更优选为1.7～1.8cm。
在本发明中，所述冰袋和带分装盒的鲜肉块的体积之和进一步优选为保温泡沫盒容积的92～98％，更优选为94～96％，最优选为95％。
当带分装盒的鲜肉块与冰袋装入完毕后，本发明对泡沫包装盒进行打包。本发明对于所述打包的方式没有特殊限定，采用本领域技术人员熟知的泡沫包装盒的包装方式即可。在本发明中，所述泡沫包装盒里的空间优选被尽量填满，从而能减少空气流通，保障保温效果。在本发明中，所述泡沫包装盒内被填满的空间占的体积优选为泡沫包装盒体积的70～95％，更优选为85～95％。
S5、物流：采用常温物流车进行运输配送，
当为夏季时，运输配送时间≤36h；
当为其余三季时，运输配送时间≤72h。
在本发明中，所述常温物流车的温度优选为5～40℃，更优选为10～35℃，最优选为15～30℃。
在本发明中，当为夏季时，所述运输配送时间进一步优选为1～30h，更优选为5～25h，最优选为10～20h。
在本发明中，当为冬时，所述运输配送时间进一步优选为10～70h，更优选为30～60h，最优选为40～50h。
在本发明中，当所述运输配送时间为超过16h时，优选对所述泡沫包装盒内的带分装盒的鲜肉块进行降温处理。在本发明中，所述降温处理优选包括以下步骤：打开泡沫包装盒，将带分装盒的鲜肉块重新降温至肉块的中心温度，更换新的冰袋后重新打包泡沫包装盒。在本发明中，所述中心温度优选≤4℃，更优选为0～3℃，更优选为1～2℃。在本发明中，所述降温优选在冷柜中进行，所述冷柜的温度优选为-20℃。在本发明中，所述降温处理优选在配送点进行。
本发明的技术方案涉及猪肉的热分割技术、冰鲜/微冻技术、真空/气调包装、吸水垫、泡沫保温盒、冰袋、硅酸铝陶瓷纤维棉等。吸水垫，用于吸附配送运输过程中猪肉流出的水分。
由于鲜猪肉的冰点为-2℃左右，-4～-2℃下并不会使肉完全冻结。因此采用本发明所得鲜肉的口感和品质和普通的冷鲜肉基本一致。
本发明提供的方法具有以下优势：
(1)本发明选用硅酸铝陶瓷纤维棉作为保温材料，保温效果最佳，可有效延长鲜肉常温物流下的保质期。
(2)本发明采用热分割技术后降温，能有效延长鲜肉的货架期。
(3)本发明对于冷却温度进行改进：通常鲜肉包装时候的温度为0～4℃，本发明改进后采用冰鲜/微冻的-4～-2℃，从而有效延长鲜肉常温物流下的保质期。
综上所述，采用本发明的方法能提高鲜肉在常温物流下的保温效果，减少鲜肉的物流损失，延长鲜肉的保质期和货架期，即，本发明结合多个技术手段的改进来提高常温物流下猪肉的防腐保鲜，有利于电商等企业在线销售和配送猪肉。
实施例1
S1、猪肉的冷却和分割：
屠宰后的猪肉趁热马上进行分割，将不同部位的猪肉分割成0.5～1kg/块；分割后的肉在2～3h内下降到0～4℃(肉块的中心温度)；
S2、降温至冰鲜/微冻：
将S1分割所得的肉块放入冷柜(-20℃)中降温至肉块的中心温度为-4～-2℃，从而达到微冻/冰鲜状态；
S3、分装：
在分装盒(小型塑料盒)底部放置一层吸水垫，包上保鲜膜后进行真空包装，真空表刻度达到-0.1Mpa，得带分装盒的鲜肉块；
S4、包装：
采用泡沫包装盒进行包装；
保温泡沫盒的厚度3cm，在保温泡沫盒的内表面(包括4侧面、顶面、底面)设置保温层；该保温层为硅酸铝陶瓷纤维棉，厚度为1cm；按照冰袋：肉＝1：1的重量比关系，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内，冰袋和带分装盒的肉块的体积之和为保温泡沫盒容积的90～100％；
当带分装盒的鲜肉块与冰袋装入完毕后，采用常规的泡沫包装盒的包装方式对泡沫包装盒进行打包；
S5、物流：采用常温物流车进行运输和配送，在35℃条件下进行配送；在不同的配送时间下进行鲜肉的挥发性盐基氮和细菌总数的检测。
对比例1
以常规的真空包装操作样品(肉块包上保鲜膜后进行真空包装，真空表刻度达到-0.1Mpa)为对照。
所述常规操作：猪肉胴体(同实施例1)冷却成熟24h后，0～4℃下分割，然后真空包装添加吸收垫，再和冰袋一起放入保温泡沫盒密封后采用物流车运输和配送。
在不同的配送时间下测试实施例1和对比例1运输的鲜肉块的挥发性盐基氮和细菌总数的检测配送的挥发性盐基氮的检测法，参照GB 5009.228-2016《食品安全国家标准食品中挥发性盐基氮的测定》；细菌总数的检测法，参照GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》。
检测法可具体如下：
挥发性盐基氮的检测采用的是半微量滴定法：取20g的样品在2％三氯乙酸中以5000转/分钟的转速离心1min，然后混合物用滤纸过滤取清液，再将滤液用1％MgO 2进行滴定。将挥发的TVB-N用2％硼酸进行吸收，然 后用0.01N的HCl溶液进行滴定。TVB-N的结果的单位是mg/100g。溴甲酚绿乙醇溶液和亚甲基蓝乙醇溶液的混合物作为滴定终点的指示剂。
菌落总数检测：用灭菌的剪刀剪取25g猪肉放入无菌袋，倒入121℃下灭菌15分钟后冷却的225mL生理盐水，然后用均质拍打机拍打两分钟，制成1:10的样品均液。梯度采用10梯度稀释法，吸取1mL菌液加入到装有9mL无菌生理盐水的试管中，振荡均匀。用无菌枪头吸取1mL合适稀释度的均液，加入到装有15-20mL的46℃无菌的PCA平板计数琼脂培养基(北京路桥)，然后转动，让平皿混合均匀，待琼脂凝固后放入36℃恒温箱培养48h。每次实验设置两个空白对照，每个实验样品选取3个稀释梯度，每个稀释梯度做三个平行。菌落计数单位以Log CFU/g记录。
实施例1和对比例1在不同时间点的具体检测结果如下表1所示：
表1 35℃配送下真空包装鲜猪肉保鲜效果
Figure PCTCN2020098765-appb-000001
注：依据GB 5009.228-2016和GB 4789.2-2016，当TVB-N>15mg/100g或细菌总数APC>6Log CFU/g时，为不新鲜肉。
由表1可知，采用普通保鲜法(对比例1)的鲜猪肉在30h挥发性盐基氮已经超过15mg/100g，细菌总数超过6Log CFU/g，高于国标的要求；采用本发明的方案进行鲜肉的配送货架期可以达到约48小时，大大减少了配送的损失率。
实施例2
按照实施例1的方法进行保鲜，与实施例1的区别在于，将实施例1步骤S3中的真空包装改成气调包装(气调包装的包装气体的体积百分含量组成：80％O 2，15％CO 2和5％N 2)，气体置换率≥99.5％。
对比例2
以常规的气调包装操作样品(气调包装的包装气体的体积百分含量组成：80％O 2，15％CO 2和5％N 2，气体置换率≥99.5％)为对照。
按照上述方法检测鲜肉块的挥发性盐基氮和细菌总数，检测结果如表2所示：
表2 35℃配送下气调包装鲜猪肉保鲜效果
Figure PCTCN2020098765-appb-000002
由表2可知，采用普通方案(对比例2)的鲜猪肉在24h挥发性盐基氮已经超过15mg/100g，细菌总数超过6Log CFU/g，高于国标的要求；采用本发明的方案进行鲜肉的货架期可以超过36h，大大减少了配送的损失率。
实施例3
S1～S3同实施例1。
S4、包装：采用泡沫包装盒进行包装；
采用泡沫包装盒进行包装；
保温泡沫盒的厚度2cm，按照冰袋：肉＝1：1的重量比关系，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内，冰袋和带分装盒的肉块的体积之和为保温泡沫盒容积的90～100％。
当带分装盒的鲜肉块与冰袋装入完毕后，采用常规的泡沫包装盒的包装方式对泡沫包装盒进行打包；
S5、物流：采用常温物流车进行运输和配送，在20℃条件下进行配送，检测不同的配送时间下鲜肉块的挥发性盐基氮和细菌总数。
对比例3
以常规的真空包装操作样品(肉块包上保鲜膜后进行真空包装，真空表刻度达到-0.1)为对照。
按照上述方法检测鲜肉块的挥发性盐基氮和细菌总数，检测结果如表3所示：
表3 20℃配送下气调包装鲜猪肉保鲜效果
Figure PCTCN2020098765-appb-000003
由表3可知，采用普通方案(对比例3)的鲜猪肉在56h挥发性盐基氮已经超过15mg/100g，细菌总数超过6Log CFU/g，高于国标的要求；采用本发明的方案进行鲜肉的货架期可以延长到约84h。
实施例4
按照实施例3的方法进行保鲜，与实施例3的区别在于，将实施例3步骤S3中的真空包装改成气调包装(气调包装的包装气体的体积百分含量组成：80％O 2，15％CO 2和5％N 2)，气体置换率≥99.5％。
对比例4
以常规的气调包装操作样品(气调包装的包装气体的体积百分含量组成：80％O 2，15％CO 2和5％N 2，气体置换率≥99.5％)为对照。
按照上述方法检测鲜肉块的挥发性盐基氮和细菌总数，检测结果如表4所示：
表4 20℃配送下气调包装鲜猪肉保鲜效果
Figure PCTCN2020098765-appb-000004
Figure PCTCN2020098765-appb-000005
由表4可知，采用普通方案(对比例4)的鲜猪肉在48h挥发性盐基氮已经超过15mg/100g，细菌总数超过6Log CFU/g，高于国标的要求；采用本发明的方案进行鲜肉的货架期可以延长到80h。
对比例5
将实施例1中的步骤S1改成为如同现有技术的冷却和分割，即具体为：猪胴体屠宰后经过24h的冷却和成熟后于0～4℃进行分割；其余等同于实施例1。
对比例6
取消步骤S2，将步骤S1所得的0～4℃的肉块直接进行分装；其余等同于实施例1。
对比例7
取消保温层的使用，且将冰袋：肉的重量比改成1:1；其余等同于实施例1。
按照上述方法检测实施例1、对比例5～7的鲜肉块在35℃下常温配送到达变质临界点(挥发性盐基氮≥15mg/100g和细菌总数≥6Log CFU/g)的时间，其中，检测结果如表5所示：
表3 35℃下常温配送到达变质临界点的时间
指标 实施例1 对比例5 对比例6 对比例7
TVB-N≥15mg/100g 45小时 36小时 30小时 24小时
APC≥6LogCFU/g 52小时 40小时 28小时 24小时
由表5可知，本发明提供的保鲜法通过趁热分割、在2～3h内下降到0～4℃，降温至冰鲜/微冻以及硅酸铝陶瓷纤维棉保温层的使用，大大延长了变质临界点的时间，有效延长鲜肉常温物流下的保质期和货架期。
在货架有效期内，在相同时间点下，实施例1所得鲜肉的颜色、口感和风味均优于对比例5～7。
以上实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前 提下，还可以对本发明进行若干改进和修饰，这些改进和修饰也落入本发明权利要求的保护范围内。对这些实施例的多种修改对本领域的专业技术人员来说是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。

Claims (5)

  1. 适用常温物流的鲜猪肉保鲜法，其特征在于，包括以下步骤：
    S1、猪肉的冷却和分割：
    屠宰后的猪肉趁热进行分割，将分割所得的肉块于2～3h内降温至肉块的中心温度0～4℃；所述肉块的重量为0.5～1kg/块；
    S2、降温至冰鲜/微冻：
    将步骤S1所得的肉块降温至肉块的中心温度-4～-2℃，从而达到冰鲜/微冻状态；
    S3、分装：
    在分装盒底部放置一层吸水垫，然后放置一块步骤S2所得的冰鲜/微冻肉块，再包上保鲜膜后采用真空或者气调包装，得到带分装盒的鲜肉块；
    S4、包装：
    采用泡沫包装盒进行包装；
    当为夏季时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内，冰袋和分装盒内的肉块的重量比为(2～1)：1，保温泡沫盒的厚度为2～3cm，在所述保温泡沫盒的内表面设置保温层；冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积的90～100％；
    当为其余三季时，将带分装盒的鲜肉块与冰袋一起放入保温泡沫盒内；冰袋和分装盒内的肉块的重量比例为(0.5～1)：1，保温泡沫盒的厚度为1.5～2cm，冰袋和带分装盒的鲜肉块的体积之和为保温泡沫盒容积90～100％；
    当带分装盒的鲜肉块与冰袋装入完毕后，对泡沫包装盒进行打包；
    S5、物流：采用常温物流车进行运输配送，
    当为夏季时，运输配送时间≤36h；
    当为其余三季时，运输配送时间≤72h。
  2. 根据权利要求1所述的适用常温物流的鲜猪肉保鲜法，其特征在于，步骤S3中，所述吸水垫包括木浆包裹的聚乙烯-高吸水性树脂混合物或无纺布包裹的聚乙烯；所述吸水垫的厚度为0.1～0.3cm。
  3. 根据权利要求1适用常温物流的鲜猪肉保鲜法，其特征在于，步骤S3中，所述气调包装中的包装气体为以下体积百分数的组分：80％O 2，15％CO 2和5％N 2；所述气调包装中的包装气体的置换率≥99.5％。
  4. 根据权利要求1所述的适用常温物流的鲜猪肉保鲜法，其特征在于，步骤S4中，所述保温层的厚度为0.5～1cm；所述保温层为硅酸铝陶瓷纤维棉。
  5. 根据权利要求1或4所述的适用常温物流的鲜猪肉保鲜法，其特征在于，步骤S5中，当所述运输配送时间超过16h时，进行降温处理；所述降温处理为：打开泡沫包装盒，将带分装盒的鲜肉块重新降温至肉块的中心温度≤4℃，更换新的冰袋后重新打包泡沫包装盒。
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