Effect of Apple Polyphenols and Chitosan on Preservation of Pork

Effect of apple polyphenols and chitosan on preservation of pork

Traditional meat preservation techniques include low temperature, low moisture, Heat and fermentation processes, modern anti-corrosion preservation technology including high pressure,  Vacuum packaging technology, preservation and preservative, etc.  All of these methods have their defects. Any other safe method to preserve the pork?

It is the Natural preservatives, apple polyphenols which is extracted from greenbaby apple, we also called it applephenon manufactured by Xi’an Tianxingjian Pharmchem Enterprises Co., ltd.

• Apple polyphenols (Appjfnol) and and chitosan extracted from natural ingredients have been widely used in the field of food preservation.  Apple polyphenols have been found to have a good antibacterial effect on decomposable bacteria, commonly found in chilled pork, especially E. coli, and also to protect the meet color.  It was found that chitosan had a good fresh-keeping effect on mutton when the concentration was 2%.  

• Apple polyphenols and chitosan, as natural preservatives, have the advantages of being edible, cheap.  Chitosan and apple polyphenols solution were used as preservatives to improve the effect of freshness by their antioxidant and antibacterial properties.  It was found that the effect of applephenon and chitosan 1:1 composited coating on pork was better than use Apple extract polyphenols or chitosan separately.

• Finally, the storage time of chilled pork was extended up to 14 days at 4℃, and keep the port on fine quality.  Because its raw material is cheap and easy to get, it has certain value in practical application. Why don’t you try the apple extract polyphenols from Xi’an Tianxingjian Pharmchem Enterprises Co., ltd ?