Because the animal lost its life and movement after being slaughtered, the cells in the animal lost their oxygen supply to the blood. At this time, meat products will produce harmful lactic acid
In order to eliminate this phenomenon, the meat products after slaughtering are usually placed in a low temperature environment (exhaust acid storage), where lactic acid is decomposed into carbon dioxide, water, alcohol and other substances and evaporated.
The acid-discharging cold storage generally uses refrigeration equipment to slowly cool down (the indoor temperature will be reduced to 0-4 ° C within 24 hours, and the evaporator uses an air cooler).
In order to ensure the deacidification effect and meat quality, the relative humidity should be mainly controlled during the design process. If the relative humidity is too low, the skin after deacidification will be too dry, which will affect the quality of the meat.