CAN OZONE BE USED IN MEAT PRODUCTS?
Ozone can be used to disinfect, preserve, and bleach meat products, as well as degrade hormones, antibiotics, and additives in them Ozone is a strong oxidant that can destroy the cell wall and membrane of bacteria and fungi, as well as oxidize and decompose the enzymes, proteins, and nucleic acids inside them2. Ozone can also react with the lipid double bonds and aromatic compounds in meat products, changing their color, flavor, and texture.
Ozone can be applied to meat products in different ways, such as spraying, washing, soaking, and fumigating2. The optimal conditions for ozone disinfection depend on several factors, such as the ozone concentration, contact time, temperature, pH, organic matter, and relative humidity2. Generally, the higher the ozone concentration and the longer the contact time, the better the disinfection effect. However, ozone is unstable and decomposes quickly, so it needs to be used immediately after generation .
Ozone has some advantages over other disinfectants, such as chlorine and hydrogen peroxide, for meat products. Ozone is more effective in killing bacteria, viruses, fungi, and protozoa, and has a broader spectrum of action. Ozone does not leave any harmful residues, as it decomposes into water and oxygen, and does not pollute the environment or the product2. Ozone can also improve the sensory quality and shelf life of meat products, as it can remove odors, reduce lipid oxidation, and inhibit browning.
