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Food Additives Enhance The Preservation Of Food, Extend The Shelf Life Of Food
Jul 05, 2017

Application of Food Additives in Meat Processing

Abstract: With the development of modern food industry, Food Additives in the meat industry has been more and more widely used. Food Additives for meat processing, not only to improve its color, smell, taste, improve food quality and nutritional value, but also reduce the cost of food processing. This paper will introduce the functional classification of Food Additives on the basis of several major Food Additives in the processing of meat applications to explore.

Food Additives The name of the earliest from Western society, on the application of Food Additives, the earliest can be traced back to ancient China, when the main food is added in the natural pigment as a food additive. With the progress of social science and technology, Food Additives in the food industry occupies an increasingly important position, commonly used Food Additives to more than 4000 species [1]. In the meat industry, Food Additives have become an indispensable process of its processing, to promote the growth of China's meat industry.

The use of preservatives can inhibit the growth and reproduction of microorganisms in food, enhance the preservation of food, extend the shelf life of food, can prevent the deterioration of food consumption and nutritional value caused by food spoilage, but also because of microbial To prevent the spread of food-borne infectious diseases and bacterial food poisoning.

Let's take a brief look at Food Additives. Food Additives are natural or synthetic substances that are added to food in order to improve food quality and color, aroma, taste, and for the purpose of preserving and satisfying the processing technology. This product can not be eaten as food alone. Food storage of common raw materials, to improve food color, smell, taste, adjust the nutritional composition of food, improve food quality and so has an important role. It can be said that the development of modern food processing industry is the development of food technology and Food Additives.

China currently allows the use of Food Additives have 22 categories of 1513 species. Different Food Additives have different roles, in the food production play their respective roles, are:

The use of preservatives can inhibit the growth and reproduction of microorganisms in food, enhance the preservation of food, extend the shelf life of food, can prevent the deterioration of food consumption and nutritional value caused by food spoilage, but also because of microbial To prevent the spread of food-borne infectious diseases and bacterial food poisoning. Food in the oil prone to oxidative rancidity, fatty acid decomposition, and produce small molecules aldehydes, ketones, alcohols and other substances. These substances have an unpleasant odor, not only affect the sensory properties of food, reduce the nutritional value of oil, and these small molecules harmful to humans, can cause food poisoning. The use of antioxidants, effectively prevent the occurrence of oil oxidation rancidity.

Such as sugar-free sweeteners to meet the special requirements of patients with diabetes.

Food Additives are the product of the development of modern science and technology, but also the necessity of food development. The use of Food Additives, not only the food varieties and patterns greatly increased, the prosperity of the food market to meet people's pursuit of food, and it is because of the use of Food Additives, so that in recent years, food pollution of microorganisms greatly reduced, food Infectious diseases and bacterial food poisoning are significantly reduced, and significantly extend the life of mankind, but also reduce the corruption caused by food waste, so that our food resources are no longer as short as in the past.

Although there are many benefits of Food Additives, but Food Additives, after all, foreign substances, excessive use will cause harm to the human body. Whether natural or synthetic Food Additives, before being approved for use, must undergo a rigorous food safety toxicology evaluation, to prove that it is safe in a certain amount of use.


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