Normal decomposition of food ingredients

From 1.5% acetic acid had significant inhibitory effect beginning in the range of 3% or less, acetic acid does not affect the color of the meat . Because in this concentration , the acid inhibitory effect , slowing the growth of microorganisms , avoiding the black mildew caused by green flesh , when the concentration exceeds 3% , have an adverse effect on the flesh , which is the acid itself caused by foreign research shows that with 0.6 % buffered lactic acid plus 0.046% formic acid mixture impregnated meat 10S, not only greatly reduced the number of bacteria , and can keep its flavor , almost no effect on the color , such as a separate treatment with 3 % acetic acid , can be antibacterial, but have an adverse effect on the color , the use of 3% ascorbic acid +3 treatment . Because ascorbic acid protect the color , flesh can be maintained very well. ANDERSON (1983) on the carcass first with 40 ℃ hot water spray , then 3 % acetic acid treatment, can reduce the bacterial content of 96.8% . Calcium lactate in 2% acetic acid 1% Lactic acid 0.25% ascorbic acid 0.1% aqueous solution of citric acid spray carcass radiation can significantly extend the shelf life of product formation is only simply the normal decomposition of food components, such as proteolytic into amino acids, fats into glycerol and oxygen Hugh fat distribution , as a special radiation product (URPS), is poorly understood.