Method for preserving fresh meat products and products

Description: TECHNICAL FIELD [Detailed description of the invention]

Field of invention The present invention relates to a method for preserving foods, particularly meat and meat by-products, and foods produced by the above methods. More specifically, the present invention presents a step of removing animal hair, a step of peeling animal skin, a step of contacting a carcass of an animal with a weak organic acid, and a step of bringing euhygienic bacteria to meat. It relates to a method of antagonizing and / or eliminating the growth of unwanted pathogenic bacteria and spoilage bacteria by the step of inoculation and preparing a meat product having a shelf life of up to 150 days. Background of the invention In the meat industry, especially in the beef and pork processing industry, butchers first faint, exsanguinate and slaughter animals. Next, the skin of the animal is peeled off, the internal organs are removed, and then the meat is processed. The processed meat is shipped to grocery stores and restaurants. Animals are transported to slaughterhouses with foreign substances such as blood, soil, feces, mud, and nutrients attached to their hair. Animal hair is contaminated by many microorganisms, some of which are pathogenic to humans. Many of the bacteria present in slaughter and meat processing facilities are carried by adhering to the skin of the slaughtered animals. The contact of these microorganisms with meat and meat by-products during the process of slaughter contaminates the meat and meat by-products. This microbial contamination causes problems in the handling of meat and meat by-products, resulting in shorter shelf life and reduced safety of meat and meat by-products. Controlling microbial contamination is a problem in the meat industry. In the processing of foods, especially raw meats and meat products shipped to retail stores, suppressing contact between foods and bacteria in order to extend the shelf life has become a major problem. The increased shelf life of food allows meat processors, carriers and wholesalers to reserve more time before food spoilage, devoting this time to the transportation and sale of food. Is possible. Traditionally, efforts to extend the shelf life of foods such as meat have focused on reducing the amount of bacteria present on the surface of the food. Freezing food, especially meat, has been found to be an effective means of slowing the growth of bacteria present on the surface of food. However, freezing meat has many problems, and long-term storage of meat is especially problematic. Freezing of meat products causes water contained in the meat to crystallize, causing damage to the meat at the cellular level, such as protein denaturation. In addition, thawed meat is less meaty, tender and tastier than raw meat. Due to the relatively short shelf life of raw meat, only frozen meat is exported to foreign markets. Many meat consumers in other countries such as the Pacific Rim countries and Europe tend to prefer raw meat to frozen meat. This tendency of consumers to prefer raw meat has severely hampered the sale of US meat products overseas. However, if the meat products are not frozen, bacteria attached to the meat will grow during processing, causing spoilage and pathogenicity problems. Opportunities for raw meat to come into contact with bacteria exist from the time the animal is first processed until the meat product is consumed. The first opportunity for raw meat to come into contact with bacteria occurs when the processing animal is brought into the meat processing facility. This is due to the contamination of the animals themselves when they are brought into the processing facility. In addition, frequent meat handling by workers during slaughter, processing, and transport of meat products, as well as frequent contact between processing tools and meat, results in bacterial attachment to the meat. In addition, there is an opportunity for bacterial contamination when the consumer removes the packaging of the meat product for cooking. The time from the onset of bacterial contamination of meat products to the consumption of meat products allows the growth of many types of bacteria, including the growth of unwanted spoilage and pathogens. The presence of unwanted bacteria on the surface of the meat creates aesthetic problems that affect the marketability of the meat product. For example, certain esters, hydrogen sulfide, nitrogen compounds, futuric produced by the growth of spoilage bacteria. acid), propionic acid, formic acid, and other unwanted gases and acids give off a foul odor. In addition, the growth of other spoilage bacteria causes discoloration of the meat surface. In addition, when meat wrapped in a permeable plastic packaging material rots, the packaging material may expand due to the gas generated by the putrefactive bacteria. Pathogens, or toxins produced by them, cause diseases in humans and animals that eat them, so contamination of meat by pathogens is a major problem. The shelf life of meat products has a direct causal relationship with the number of spoilage and pathogens present on the meat products. Meat products with many spoilage and pathogens on the surface of the meat have a relatively short shelf life. In addition, when the number of spoilage bacteria and pathogens present on the surface of meat is small, the shelf life of meat products becomes long. The meat industry has long been advocating the need to control the growth of unwanted bacteria in order to avoid spoilage of meat products and extend their shelf life. US government standards require meat processing facilities to keep the amount of potentially harmful bacteria in meat within certain tolerances. Therefore, there is a need for a method of suppressing the growth of unwanted bacteria on meat. In order to produce pieces of meat for sale to consumers, meat processing facilities slaughter and process animals using a continuous process of dismantling the animals. There are numerous types of bacteria on the surface of animal skins brought into processing facilities. Many of the bacteria attached to animals are caused by foreign substances such as blood, soil, feces, mud and nutrients that do not adhere to the animal's skin. The handling of meat products in the processing process increases the chances of the meat coming into contact with bacteria. In conventional meat processing facilities, it is economically impossible to remove all sources of bacterial contamination in contact with meat and to maintain perfect environmental conditions that slow the growth of bacteria. Conventional techniques have used several methods of extending the retailable period of meat products. For example, a vacuum pack that wraps meat in a gas permeable packaging material is common. Ultraviolet irradiation is performed to reduce the number of microorganisms present on the surface of meat. In addition, salted meat has long been used for the preservation of meat products. Refrigeration techniques are also widely used to slow the rapid growth of spoilage and pathogens on meat products. Spoilage bacteria such as Pseudomonas are known to grow most rapidly near room temperature. Such bacteria are present on the surface of meat even at low temperatures, but their growth is significantly suppressed in cold environments. However, refrigeration alone is not sufficient to prevent or control the growth of spoilage or pathogens over a period of time worth evaluating. The shelf life of meat is slightly extended due to the use of chemicals. As a method of sterilizing bacteria existing on the surface of meat with a chemical substance, a method of treating meat with a weak acid and / or chlorine solution has been conventionally used. However, these prior art storage methods can result in unpleasant color and odor generation of the meat and may not be effective enough to keep the meat in a sellable state for a period of time worthy of evaluation. There are many. Suppression of the growth of spoilage and pathogenic bacteria has been a problem in the meat industry, but shortening the shelf life of meat due to bacterial growth remains a serious problem. Numerous techniques have been used to destroy the bacterial flora present on the surface of meat. For example, Clayton's US Pat. No. 4,852,216 discloses disinfection by acetic acid spraying to reduce bacterial counts and extend the shelf life of meat products. Similarly, in US Pat. No. 3,924,044 by Bush, psychotropic spoilage present on the surface of meat. A method of applying a hot dilute acid solution to the surface of meat to sterilize bacteria) is disclosed. U.S. Pat. No. 3,991,218 discloses a method of encapsulating meat products in a film with alginate to slow the growth of anaerobic bacteria on the surface of the meat. Other inventors use antibacterial agents to store products that are subject to microbial spoilage. For example, Jude's US Pat. No. 3,915,889 discloses antibacterial agents for preserving many things, including meat. Yet another inventor recognizes the benefits of animal depilation for facilitating the slaughter process. In US Pat. No. 4,674,152 by George, after slaughtering an animal, static electricity is used to charge the animal's hair, and then a flammable solution is sprayed onto the animal's hair and ignited to burn the hair. Discloses equipment and methods for slaughter. U.S. Pat. No. 4,309,795 by Simonsen discloses a device and method for removing pig hair by exsanguination of the pig, disinfecting the pig skin with boiling water, and then polishing the skin. Also, unlike the present invention, another researcher inoculates meat products with lactic acid bacteria and then vacuum-packs the meat products with impermeable plastic to suppress the growth of spoilage and pathogens present on the surface of the meat. Concludes that it is ineffective. For example, the January 1980 issue of the Journal of Food Protection, Vol. 43, pp. 837-841, a guide by Hannah et al., "Lactobacillus on beef steaks before vacuum packaging. Inoculation, 1. Inoculation of Beef Steaks with Lactobacillus before Vacuum Packaging, I. Microbiological Considerations, and Smith et al. Inoculation of Beef Steaks with Lactobacillus before Vacuum Packaging, II.Effect on Meat Quality Characteristics) states that if beef is inoculated with lactic acid bacilli before vacuum packaging, the problems posed by this inoculation outweigh the benefits. In addition, it was published in 1982. "Significance of Lactobacilli" by Eagan et al., Vol. 47, pp. 119-126 of the Journal of Food Science. And Film Permeability in the Spoilage of Vacuum-Packaged beef) has a limited shelf life, even if the amount of microorganisms on the food that contaminates the food is not very high, and for vacuum-packed meat with lactic acid bacilli. Inoculation is said to accelerate the rate of decay. As is clear from the above description, the prior art has an effective means of blocking the growth of unwanted bacteria and significantly extending the shelf life of raw meat products. Not disclosed. Many types of bacteria that cause food poisoning are known in the meat industry. Among them are E. coli, Salmonella, F. coliforms, Listeria, Staphylococcus, F. streptococcus, Bacillus anthraces, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis , Taenia saginata, Taenia solium, Toxoplasma gondil, Trichinella Includes spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia, Leptospira, and Clostridium. Each of these pathogens grows under different conditions. Some or all of these bacteria are present in meat processing facilities. Listeria, for example, generally lives in cold, humid environments such as refrigerators and meat processing plants. Staphylococcus is present in cow hair, excrement, purulent wounds, abscesses in the body, and is sometimes associated with unsanitary food handling by food handlers. Putrefactive bacteria, including psychoactive bacteria such as Pseudomonas, Lactobacillus and Coliform, cause discoloration and foul odor of meat and affect the shelf life of meat products. These bacteria are commonly found in soil, ingestion, and excrement that adhere well to the surface of animal skins. Bacteria present on the surface of animal skin can be roughly classified into three types: pathogens, lactic acid bacteria, and putrefactive bacteria. In the environment of a meat processing facility, spoilage bacteria grow significantly faster than pathogens or lactic acid bacteria. Numerous disinfection techniques, including acetic acid spraying, antibacterial application, and irradiation, can reduce the total number of bacteria present on the carcass surface. However, while it is possible to reduce the total number of bacteria, it is difficult to selectively kill only pathogens and putrefactive bacteria, and eliminate pathogens and putrefactive bacteria without killing all the bacteria existing on the surface of the carcass. It's difficult to do. There is another problem with the control of certain bacteria, such as Salmonella and Listeria, which adhere to the surface of the meat and contaminate the meat. Immediately after adhering to the surface of the meat, these bacteria secrete a waxy substance to protect the bacteria themselves from the external environment. Elimination of these bacteria from meat becomes extremely difficult unless they are sterilized with chemicals such as acetic acid before they proliferate significantly and secrete waxy substances. The meat industry needs to keep the total number of bacteria present on meat products low. For example, if the total number of bacteria per gram of meat exceeds about 10 million, the meat is naturally discarded. However, when counting the total number of bacteria, the amount of spoilage bacteria and pathogens is not counted, and bacteria other than these are also included in the number. From the above points, it is necessary to establish a method for preserving foods, especially raw meats and meat by-products, by selectively reducing spoilage and pathogens present on foods. Outline of the invention The present invention includes a method of preserving foods such as meat by inoculating foods with an effective amount of genuine hygiene bacteria. Authentic hygiene bacteria refer to non-septic and / or non-pathogenic bacteria capable of competitively inhibiting and / or eliminating the growth of spoilage and pathogens. The genuine hygiene bacteria used in the present invention do not substantially cause malodor or discoloration of foods such as meat. Therefore, the use of genuine sanitary bacteria makes it possible to extend the shelf life of food. The present invention can be applied not only to the preservation of meat such as poultry, beef, pig, lamb, fish and seafood, but also to the preservation of dairy products, vegetables, fruits and grains. In one embodiment of the invention, the authentic hygiene bacteria are facultative, preferably sacrophilic and gram-positive, with particular preference for bacteria of the genus Lactobacillus. The authentic hygiene bacterium is preferably an absolutely homofermentative lactobacilli, but may also be a conditional heterofermentative lactobacilli. In another embodiment of the invention, the authentic hygiene bacterium is Lactobacillus. delbrueckii), Lactobacillus Reichmannii, L.jensenii, L.lactis, Lactobacillus bulgarix, L.helveticus, or Lactobacillus acidophilus (L.helveticus) L. acidophilus) is included. The authentic hygiene bacteria used in one embodiment of the present invention are mostly Lactobacillus delbrück or Hafnia alvei, or both Lactobacillus delbrück and Hafnia alvi are used in combination. In one embodiment of the present invention, food is inoculated with genuine hygiene bacteria capable of growing in the range of about 1 to 35 degrees Celsius. Another embodiment involves reducing the number of bacteria present on the surface of a food to less than 5,000, preferably less than 5,000 per gram of food, prior to inoculating the food with genuine hygiene bacteria. It is desirable to inoculate foods with genuine hygiene bacteria before implementing food packaging using packaging materials, preferably impermeable plastics. In one embodiment of the invention, lyophilized authentic hygiene bacteria are placed in the food packaging before the packaging is sealed. A number of methods to reduce the number of bacteria present on the surface of food, such as irradiating the food, treating the food at high temperatures, injecting the food with antibiotics, or contacting the food with lactic acid or acetic acid. Is used. In yet another embodiment of the invention, the surface of the food is inoculated with Hafnia alvi. Hafnia alvi colonizes the surface of the flesh in the early stages and then forms an environment that encourages the growth of Lactobacillus delbrück. By inoculating meat with Lactobacillus delbruc after or at the same time as Hafnia alvi, competitive inhibition and / or elimination of unwanted spoilage and pathogen growth. The present invention includes adjusting the pH on the surface of the meat to create an environment that promotes the growth of authentic hygiene bacteria. In one embodiment of the invention, Lactobacillus outweighs the growth of spoilage and pathogens by contacting the meat with acetic acid or lactic acid to bring the meat surface pH to about 4-7, preferably about 4-5. Allows selective growth of authentic hygiene bacteria such as Delbruck or Hafnia alvi. In another embodiment based on the present invention, genuine sanitary bacterium is slaughtered or slaughtered between the time when the meat is coated with an organic acid such as acetic acid or lactic acid and the time before the meat is vacuum-packed with an oxygen-impermeable packaging material. Inoculate the meat obtained from the body. In yet another example of a food preservation method based on the present invention, slaughtered meat or meat obtained from slaughtered meat is inoculated with genuine hygiene bacteria and then these meats are subjected to a temperature range of about -1 to 7 degrees Celsius. Including saving. In another example, after reducing the total number of bacteria present on the surface of the carcass, an effective amount of authentic hygiene bacteria capable of producing antibiotics toxic to spoilage and pathogens was applied to the carcasses. Inoculate. The present invention includes foods prepared based on the above method. In particular, in one embodiment of the present invention, the meat product has a storage shelf life of about 40 days or more and up to about 150 days, and the surface of the meat product is covered with genuine sanitary bacteria. In another embodiment of the invention, inoculating a food containing meat products with an effective amount of authentic hygiene bacteria reduces the malodor and / or discoloration of the food and inhibits the growth of unwanted bacteria on the surface of the food. The purpose is to soften meat products. Another embodiment of the present invention enables the growth of spoilage and pathogens in a food processing facility by inoculating an effective amount of genuine hygiene bacteria into the food processing facility and / or the tools used therein. Including suppressing to. Detailed description of the invention The biggest problem in the preparation of foods consumed by animals or humans, especially meat products, is related to reducing the amount of bacteria present on the surface of the food. Certain types of bacteria, such as spoilage and pathogens, propagate on the surface of foods and produce substances or toxins that cause food odors or discoloration. Therefore, the shelf life of food is shortened. As a result, controlling the amount of bacteria on the surface of food is considered to be a serious problem. The food mentioned here refers to a food that is vulnerable to spoilage caused by the growth and proliferation of bacteria on the surface of the food. Such foods include, but are not limited to, meat, vegetables, fruits and grains. In addition, the meat described here refers to raw meat products or meat by-products using animals of the animal kingdom consumed by humans or animals. This animal includes, but is not limited to, cattle, sheep, pigs, poultry, fish and crustacean seafood. Therefore, the present invention mainly targets the meat of mammals slaughtered in meat processing facilities, but also includes applications to the processing of other meats including fish, poultry and seafood. Furthermore, the food preservation method of the present invention is also used in connection with the preservation of non-animal foods such as fruits, vegetables and grains that are subject to bacterial spoilage. The storage validity period described here refers to a period during which food can be sold to general consumers. In conventional meat processing, the shelf life of raw meat or meat by-products is about 30-40 days after the animal is slaughtered. Refrigeration of meat during this period significantly inhibits and / or slows the growth of pathogens. However, the efficacy of refrigeration against spoilage bacteria is inferior to that against pathogenic bacteria. Preservation of meat by refrigeration becomes difficult to effectively control the growth of spoilage bacteria within an acceptable range after about 30 to 40 days after slaughter. After this period, the spoilage bacteria present on the surface of the meat product can digest and absorb the proteins and sugars of the meat and start the production of unfavorable by-products. Putrefactive bacteria cause discoloration of meat, making it unattractive and unpleasant to humans. The spoilage bacteria mentioned here refer to all kinds of bacteria that spoil food. Spoilage bacteria can grow or multiply to the extent that food is unsuitable or unpleasant for humans or animals. Bacteria are capable of digesting, absorbing and growing proteins and sugars on the surface of foods such as meat. By metabolizing proteins and sugars, spoilage bacteria produce by-products containing carbon dioxide, methane, nitrogen compounds, butyric acid, propionic acid, lactic acid, formic acid, sulfur compounds, or other unwanted gases and acids. These by-products change the color of the surface of the meat from red to brown, gray or green. The gaseous by-products produced by spoilage bacteria give a foul odor to spoiled meat. The odor and color change of meat caused by the growth of spoilage bacteria on the surface of meat products makes it impossible to sell meat to consumers. In the meat industry, in addition to the problem of controlling spoilage bacteria, there is a big problem of suppressing the growth of pathogenic bacteria. The pathogens described here are organisms that cause food poisoning to humans or animals and cause diseases. Pathogens include bacteria that contaminate meat and cause disease, and bacteria that produce disease-causing toxins. As evidenced by the number of deaths from Clostridium botulinum poisoning, the growth of pathogens on food can sometimes cause fatal and serious illness. The unfavorable bacteria mentioned here refer to spoilage bacteria and pathogenic bacteria. Unfavorable bacteria include, but are not limited to, absolutely heterofermentative lactic acid bacilli. Such bacteria are known to ferment hexose to produce lactic acid, acetic acid, ethanol and carbon dioxide. These bacteria are also known to ferment pentose to produce lactic acid and acetic acid. Pathogens and spoilage bacteria can be aerobic, anaerobic, or conditional. Therefore, it is not possible to remove all unwanted bacteria by simply removing oxygen from the food packaging or food storage environment. In addition, some spoilage and pathogens can live at different temperatures, so simply controlling the temperature of the food storage room can effectively prevent the growth of these bacteria. Is difficult. Most bacteria can be sterilized by exposing them to high temperatures. However, exposing the food to high temperatures effectively cooks the food, resulting in damage to at least part of the food. In addition, the high temperature also denatures the enzymes required for meat aging. In addition, certain pathogens produce heat-resistant toxins that are not destroyed when exposed to high temperatures. As a result, raising the temperature of food is not an effective way to eliminate the problems caused by contamination of food by pathogens. Generally, in the meat industry, the smaller the amount of bacteria present on a meat product, the safer the meat product is for humans. Efforts have been made to sterilize the surface of the meat in order to suppress the growth of bacteria on the surface of the meat. Sterilization described here means reducing a large amount of bacteria on the surface of food. More specifically, sterilization is the effective reduction of the number of bacteria present on the surface of food. In the examples based on the present invention, the amount of unfavorable bacteria is suppressed to about 5,000 or less per gram of food. Traditional sterilization methods for foods such as meat include contacting the meat with weak organic acids, applying antibiotics to the meat, exposing the meat to high temperatures, and irradiating the meat with high-frequency radiation or X-rays. Including. These methods, or other methods, can be used in combination with the sterilization method of the present invention to reduce the amount of bacteria on meat products. The other method described above includes a method of removing microorganisms adhering to the hair of an animal by performing a hair removal treatment before slaughtering the animal. A desirable method of depilation for significantly reducing the amount of bacteria present in the skin of an animal is to bring the immobilized animal into contact with a depilatory and remove the hair before slaughtering the animal. This method is effective in reducing the number and type of bacteria present on the surface of foods such as meat. However, this method cannot continuously suppress the growth of spoilage bacteria and pathogens. For example, even after slaughtering animal carcasses, the potential for contamination by native bacteria, including spoilage and pathogens, still exists. Moreover, even if all bacteria are removed from the meat product, there remains an opportunity for spoilage and pathogens in the environment surrounding the slaughter to infect the slaughter. As a result, after sterilization of animal slaughter, it is of utmost importance to maintain a sterile environment surrounding the slaughter to prevent contamination of the slaughter with unwanted bacteria. However, maintaining an aseptic environment within a butcher shop is not possible with today's technology. Therefore, after effective sterilization of carcasses, there is a need for methods to prevent spoilage and pathogens and growth. The present invention depilates animal hair and then peels animal skin. Then, the animals are sterilized. Immediately after sterilization, this requirement is met by inoculating the meat of the animal with preferred non-pathogenic and non-septic authentic hygiene bacteria. In this method, authentic hygiene bacteria can colonize the surface of the carcass and competitively inhibit and / or eliminate the growth of unwanted pathogens and spoilage bacteria. Authentic hygienic bacteria as described herein generally refer to hygienic bacteria that do not produce large amounts or more than acceptable by-products during growth and growth. Therefore, genuine hygiene bacteria are understood to include non-pathogenic bacteria and non-septic bacteria. In addition, authentic hygiene bacteria include those that have been genetically engineered to remove unfavorable qualities that affect food sales and / or foodability, or all bacteria that have improved these unfavorable qualities. The bacteria include genetically engineered bacteria that reduce the production of carbon dioxide, methane, nitrogen compounds, sulfur compounds, propionic acid, butyric acid, formic acid and other unwanted substances. However, the unfavorable substances produced by bacteria are not limited to the above-mentioned substances. It is desirable that the genuine hygiene bacterium is an absolutely homozygous fermentable lactic acid bacillus that ferments hexose by the Embden-Meierhof route and converts it to lactic acid almost exclusively. In a preferred embodiment, the authentic hygiene bacterium does not ferment gluconate or pentose. Another type of authentic hygiene bacterium is a conditional heterofermentative lactic acid bacillus. This class of authentic hygiene bacteria ferments hexoses by the Embden-Meierhof pathway and converts them to lactic acid almost exclusively. In addition, some types of authentic hygiene bacteria ferment hexoses under glucose restrictions to produce lactic acid, acetic acid, ethanol and formic acid. In addition, some of these authentic hygiene bacteria are known to ferment pentose sugar by inducible phosphoketolase and convert it into lactic acid and acetic acid. In one embodiment of the invention, authentic hygiene bacteria are conditioned, while being sacrophyllic and Gram-positive, producing minimal amounts of unwanted by-products during growth and proliferation. The inoculation described here refers to all methods of effectively contacting the surface of an object with the bacteria in order to allow the growth of the bacteria on the surface of the object. Bacterial inoculation is performed on the surface of foods such as meat and the surface of food processing tools. Bacterial inoculation methods include spraying a sufficient amount of a solution containing the authentic sanitary bacterium onto a surface such as a carcass, or immersing the carcass in a solution containing the predetermined authentic sanitary bacterium. It is not limited to these. Meat is inoculated with genuine hygiene bacteria by placing an effective amount of lyophilized genuine sanitary bacteria together with the meat product in a plastic bag. Then the air in the bag is removed. Then, the lyophilized bacteria are rehydrated by the water evaporated from the meat. This allows bacterial colonization on the meat surface. A goal common to all inoculation methods is to inoculate the surface of the object with a sufficient amount of authentic hygiene bacteria to form colonies and inhibit and / or eliminate the growth of unwanted bacteria present on the surface of the object. It is to be. Inoculation of ground foods, such as minced beef, with genuine hygiene bacteria is carried out before, during, or after the work of crushing the food. The preparation of the solution containing genuine hygiene bacteria should be prepared in an acceptable amount under an appropriate environment. Preparation of genuine hygiene bacteria involves a number of conditions, including the type of genuine hygiene bacteria used, the type of food to be inoculated, and the type of unwanted bacteria to be inhibited and / or eliminated. For example, as an effective solution of Lactobacillus delbrück, which is a kind of genuine sanitary bacterium to be inoculated into meat, a solution cultivated in a flask at an appropriate temperature of, for example, about 35 degrees Celsius for about 24 hours is used. The solution can then be diluted with a suitable solvent and inoculated into the meat. Further, the dilution of the solution containing the genuine sanitary bacterium prior to the inoculation of the genuine sanitary bacterium is also limited by the above conditions. As a result, the meat is inoculated with the genuine sanitary bacterium for the purpose of effectively inoculating the food with the genuine sanitary bacterium capable of competitively inhibiting the growth of unfavorable bacteria. For example, in one embodiment of the present invention, the authentic hygienic bacteria are diluted by adding a solvent at a ratio of about 10 to about 1 bacterial fluid culture medium cultured based on the above method. It is preferable to inoculate the food with the genuine sanitary bacterium during the logarithmic growth phase of the genuine sanitary bacterium. As a result, it is necessary to prepare a solution of Authentic Hygiene Bacteria that contains sufficient nutrient sources to support the continued growth and growth of Authentic Hygiene Bacteria. The preferred source of nutrients or fluid culture groups for eubacteria is preferably a mixture of monosaccharides and complex polysaccharides, which includes glycerol, ribose, galactose, di-glucose ( D-glucose, D-fructose, D-mannose, N-acetyl-glucosamine, amygdalin, esculin, salicin ), Cellobiose, maltose, trehalose and beta gentiobiose Gentiobiose) is included, but is not limited to these sugars. In a preferred embodiment of the invention, the fluid culture medium of the authentic sanitary bacterium is maintained in a temperature range of 5 to 35 degrees Celsius. The pH of the obtained fluid culture medium of the genuine sanitary bacterium is preferably about 4.1 to 4.6. Competitive inhibition described here can effectively eliminate the growth of unfavorable bacteria by competitively digesting and absorbing sugars and proteins existing on the surface of meat and proliferating. It is to form an environment and inhibit the growth of unwanted bacteria. Further, the inhibition described here is to kill microorganisms such as unfavorable bacteria or to suppress the growth of microorganisms. And the exclusion mentioned here is that one microorganism pushes away another. Here, the terms inhibition and elimination are collectively used to refer to the function of suppressing the growth of unwanted bacteria and allowing the growth and growth of authentic hygiene bacteria. According to one theory of competitive inhibition, one form of bacteria grows effectively enough to keep other forms of bacteria away from nutrient sources, so that one form of bacteria grows into another. It is possible to competitively inhibit the growth of bacteria. Bacterial growth requires the bacteria to come into contact with the surface of the food in order to digest and absorb the sugars and proteins present on the surface of the food. Therefore, bacteria that can grow on the surface of food and cover the surface of food can effectively block the growth of other forms of bacteria. As a result, in order for the authentic hygiene bacteria to function effectively in the present invention, it is necessary to form colonies of the authentic hygiene bacteria on the surface of the food before the unfavorable bacteria proliferate on the surface of the food. Therefore, authentic hygiene bacteria need to grow and proliferate at a sufficient rate for colony formation. According to the method of the present invention, it is possible to proliferate authentic hygiene bacteria, dispel other forms of bacteria, and eliminate unwanted bacterial growth. This makes it possible to prevent food spoilage or food contamination by pathogens. Based on one embodiment of the present invention, meat is inoculated with an effective amount of authentic hygiene bacteria capable of competitively inhibiting and / or eliminating the growth of spoilage and pathogens. The authentic hygiene bacteria used in this example are conditional, while sacrophyllic, mesophilic and Gram-positive. More specifically, the present invention comprises the use of authentic hygiene bacteria which are non-septic and non-pathogenic, are eosinophilic and can grow in a region of about 4-5 pH. While a number of types of authentic hygiene bacteria can be selected, preferred authentic hygiene bacteria include homofermentative bacteria capable of producing lactic acid or acetic acid as a by-product during the glycolytic process. While these genuine sanitary bacteria form an environment favorable for the growth of the genuine sanitary bacteria themselves, they can form an environment unsuitable for the growth of unfavorable bacteria such as spoilage bacteria and pathogens. Authentic hygiene bacteria are preferably selected from bacteria belonging to the genus Lactobacillus. More preferably, one or more bacteria are selected from Lactobacillus del Bruc, Lactobacillus Reichmann, Lactobacillus Jensen, Lactobacillus lactis, L. bulgaricus, Lactobacillus hervetics, and Lactobacillus acidophilus. Use. In the most preferred embodiment of the invention, Lactobacillus delbrück is the most preferred bacterium. Lactobacillus delbrück is divided into several variants, and the present invention includes all variants, mutants, and genetically engineered Lactobacillus delbrück of Lactobacillus delbrück. It is preferable that the genuine hygiene bacteria are inoculated after the hair removal treatment of the animal, after the acetic acid spray cleaning treatment, after the application of the antibacterial agent, after the irradiation treatment, and after the implementation of other control measures against other bacteria. Authentic hygiene bacteria grow under favorable environmental conditions and form colonies on the surface of food. It then creates an environment with a favorable pH for the continuous and antagonistic growth of authentic hygiene bacteria. Although not bound by theory, certain authentic hygiene bacteria are said to work to extend the shelf life of meat by lowering the pH on the surface of the meat and creating a slightly acidic environment. By lowering the pH of the meat surface, it is advantageous for the growth of genuine hygiene bacteria, but it creates an environment unsuitable for the growth of unfavorable bacteria. As a result, once colonies of authentic hygiene bacteria such as Lactobacillus delbruck are formed on the surface of meat products, other forms of bacteria are blocked from growing or due to the acidic environment formed by the authentic hygiene bacteria. Be sterilized. In another embodiment of the invention, the surface of the meat is inoculated with an antibiotic or Streptococcus. It is given with inoculation of antibiotic-producing bacteria such as Lactose or Pediococcus. These antibiotic-producing bacteria are known to produce antibiotics that are toxic to spoilage and pathogens. While these antibiotic-producing bacteria are harmful to unwanted spoilage and pathogens, they produce antibiotics that are harmless to authentic hygiene bacteria. Genetic engineering of genuine hygiene bacteria to obtain specific antibiotic-producing properties is also included in the scope of the present invention. By inoculating the surface of food with these genetically engineered bacteria, it is possible to effectively inhibit and / or eliminate the growth of unwanted bacteria present on the surface of the food, while certain unwanted bacteria. Actively sterilize. In another embodiment of the invention, the authentic hygiene bacteria used are Gram-negative, while sacrophyllic, mesophilic, and trermophilic, effectively competitively inhibiting the growth of spoilage and pathogens. .. In a particular embodiment of the present invention, the authentic hygiene bacterium is preferably a genuine hygiene bacterium of the genus Hafnia, particularly Hafnia alvi. Authentic hygiene bacteria can be used alone or in combination with Lactobacillus delbrück. Although not bound by recent theories, Lactobacillus delbrück is often already present on the surface of meat and is symbiotic with other symbiotic authentic hygiene bacteria. For example, Lactobacillus delbrück maintains a symbiotic relationship with Hafnia alvi and is capable of multiplying on the surface of meat. Hafnia alvi is a common bacterium, and one of the Hafnia alvi variants is known to be able to grow rapidly at about 5 degrees Celsius. According to one theory, Hafnia Alvi colonizes the surface of food to create an environment that promotes the growth of Lactobacillus delbrück. As a result, the present invention involves inoculating meat with either Hafnia alvi or Lactobacillus delbrück, or both, in order to competitively inhibit and eliminate the growth of unwanted spoilage and pathogens. In the embodiments of the present invention, the carcass is initially subjected to one or more control measures to reduce the number of bacteria present on the surface of the meat. The carcasses are then inoculated with genuine hygiene bacteria such as Lactobacillus delbrück. For example, animals are depilated, spray-washed with acetic acid, and then inoculated with an effective amount of genuine hygiene bacteria such as Lactobacillus delbruc. According to this method, inoculation of Lactobacillus delbrück reduces the amount of other bacteria present on the surface of the meat, so that it is possible to more effectively inhibit the growth of unwanted bacteria. Certain eosinophilic bacteria, such as Lactobacillus, are known to grow well in an acidic environment with a pH of 3-7. Raw meat pH is known to be about 5.3-7. In an environment with a pH of about 4.5, most spoilage and pathogens are killed or growth is inhibited and / or suppressed. By contacting the meat with an effective amount of a weak organic acid such as acetic acid or lactic acid, the pH of the meat is reduced to about 3-5, preferably about 4. As a result, the amount of most non-eosinophilic bacteria is reduced, creating an environment that promotes the growth of eosinophilic authentic hygiene bacteria. In addition, acidification of the surface of lean meat has another advantage. Organic acids keep the meat in a reduced state. By keeping the meat in a reduced state, it is possible to keep the meat in a preferable red color. Therefore, the present invention includes a method of forming an acidic environment on the surface of a meat product, which is effective for the growth of eosinophilic authentic hygiene bacteria. When inoculating ground food with genuine hygiene bacteria, it may be necessary to inoculate parts other than the surface of the food. Authentic hygiene bacteria are said to promote competitive inhibition and / or elimination of unwanted bacterial growth even inside ground foods such as minced meat. Furthermore, the use of genuine hygiene bacteria is particularly effective for minced meat products to which nutrients such as swallow flour have been added. The present invention includes a method of aging meat for a long period of time without rotting to soften the meat. Aging of the meat allows the enzymes contained in the meat to break down the fiber of the meat, making the meat even softer. Freezing meat slows or stops the action of these enzymes. Similarly, the treatment of irradiating the surface of meat also destroys or delays these enzymatic reactions. The present invention allows meat to be stored in a refrigerated environment for extended periods of time without spoilage of the meat. Therefore, natural aging of meat products by enzymes is allowed, and it is possible to produce softer meat. In one embodiment of the invention, to inhibit and / or eliminate unwanted bacterial growth for a period sufficient to allow the natural ripening of the meat by the enzyme, without any concomitant meat spoilage. Inoculate the meat with a sufficient amount of genuine hygiene bacteria. Another embodiment of the present invention comprises exposing a meat processing facility, or equipment used within the meat processing facility, to genuine hygiene bacteria after effective sterilization. Effectively expose, or inoculate, authentic hygiene bacteria to the environment of the entire meat processing facility in order to competitively inhibit and / or eliminate the growth of unwanted spoilage and pathogens. This makes it possible, for example, to minimize the risk of inadvertent contact of meat products with unwanted bacteria. And it is possible to significantly reduce the chance that the meat will be contaminated with unwanted bacteria. As a method of exposing, or inoculating, genuine sanitary bacteria to a meat processing facility, all methods that effectively reduce the risk of inadvertent food contamination by unwanted bacteria can be used. For example, to implement used in first meat processing facility, or meat facility, or applying an organic acid solution effective amounts and concentrations, or effective amounts and concentrations of chlorine, quaternary en pneumoniae or iodo It is possible to apply a disinfectant such as a mixture. Further, it is also possible to apply the organic acid solution and the disinfectant in combination. By applying these solutions, it is possible to effectively sterilize the meat processing facility or the tools used in the meat processing facility. The disinfectant used is not limited to the above. Following sterilization, meat processing facilities and equipment are inoculated with sufficient amounts of genuine hygiene bacteria to inhibit and / or eliminate unwanted bacterial growth. It will be apparent to those skilled in the art that the present invention can be used in combination with other bacterial control means. It is possible to reduce the number of bacteria present in the meat processing facility at an early stage, especially by applying a depilatory treatment or spraying an organic acid solution on the animal's body prior to slaughter of the animal. In addition, sanitary measures, including sterilization of knives used in the slaughter process, regular replacement of workers' gloves during the slaughter operation, sterilization of slaughter lines, and compliance with worker hygiene standards, result in unwanted bacterial growth. Assists in suppressing. By using the present invention in combination with these sanitary means, vacuum-packing the meat in a plastic bag and then keeping the meat in an environment of about -1 to 7 degrees Celsius, the growth beyond the permissible range of spoilage and pathogens. It is possible to extend the shelf life of meat up to 150 days without the need for. Thus, the overall object of the present invention is to create an environment that selectively benefits the growth and growth of authentic hygiene bacteria that outweighs the growth of unfavorable bacteria. In one embodiment of the invention, a second inoculation of genuine sanitary bacterium is performed prior to the final packaging of the meat product in an oxygen impermeable material such as a plastic bag. In this embodiment, the meat is placed in a plastic bag, and genuine hygiene bacteria are inoculated into the meat in the bag. The air surrounding the meat is then evacuated from the bag and the bag is sealed. This causes the authentic hygiene bacteria to colonize the surface of the meat in a virtually oxygen-free vacuum package. Foods such as meat that have been treated and packaged as described above can be stored in a refrigerated environment to further extend the shelf life of the food. In another embodiment of the invention, the food inoculated with genuine hygiene bacteria is cooled to a temperature range of about -1 to 7 degrees Celsius, more preferably about 1 to 6 degrees Celsius, and most preferably about 2 to 5 degrees Celsius. Save in the environment. A temperature of about -2.5 to -3 degrees Celsius or higher, which is the freezing temperature of meat to avoid damage due to freezing of meat and to avoid large delay and / or arrest of growth and growth of authentic hygiene bacteria, or sterilization of authentic hygiene bacteria It is desirable to preserve the meat in the area. It is self-evident to those skilled in the art that various temperatures or exposure times can be used to store meat. However, as the temperature becomes lower and the storage time becomes longer, the temperature of the deeper part of the meat product is lowered, and the quality of the product is deteriorated. The present invention includes inoculating food with a genuine sanitary bacterium that has been genetically engineered to allow growth and proliferation in a low temperature environment. Under certain conditions, food packaging is essential for the effective implementation of the present invention, i.e., effective colonization of authentic hygiene bacteria on the food surface. For example, depending on the types of unfavorable bacteria present in the environment surrounding the food, the type of food to be stored, and other conditions surrounding the food, the food is oxygen impervious after being infused with an effective amount of genuine hygiene bacteria. It may be necessary to put it in a plastic bag. However, the need for an oxygen permeable bag is not constrained by the above conditions. It is essential to form and maintain environmental conditions for this in order to maintain the growth and natural selection of authentic hygiene bacteria that generally outperform the growth of unfavorable bacteria. Furthermore, the present invention includes foods produced according to the methods of the above examples. In particular, the present invention has a shelf life of 40 days or more, and the method of the present invention comprises inoculating meat with an effective amount of genuine hygiene bacteria in order to competitively inhibit the growth of spoilage bacteria or pathogens. Includes meat products manufactured on the basis. The authentic hygiene bacterium is preferably selected from the genus Lactobacillus, more preferably Lactobacillus delbrück, or the genus Hafnia, more preferably Hafnia alvi. In one embodiment of the invention, the meat is stored in an environment with a temperature range of about -1 to 7 degrees Celsius, more preferably about 2 to 7 degrees Celsius, and most preferably about 3 to 5 degrees Celsius. Meat products produced based on the above method can maintain the color and odor of raw meat for a long period of time, which extends from the date the animal was slaughtered to about 150 days. Many foreign raw meat markets have been closed because conventional raw meat processing methods do not achieve a shelf life of more than about 30-40 days. Before the meat rotted, it was necessary to transport it by costly airmail in order to export US meat to foreign markets such as Pacific Rim and European countries. The present invention extends the shelf life of raw meat and meat by-products to more than about 150 days without the growth of unwanted spoilage or pathogens. This extended shelf life allows US meat products to be exported to foreign markets and is allowed to be exported by sea, which is more economical than airmail. The following test results do not limit the scope of the present invention, but are for exemplifying the present invention. Example Example 1 Animals are fainted, then depilated, then exsanguinated and stripped. Animal slaughter is then spray washed with 0.5-1.5% acetic acid solution and processed. After being sprayed with the acetic acid solution, the carcasses are sprayed with a diluted solution containing Lactobacillus delbrück. This diluted solution was prepared by culturing Lactobacillus del Bruck in 750 ml of fluid culture medium at 35 degrees Celsius for 24 hours, and then diluting this fluid culture medium at a ratio of 10 to 10. The meat obtained from the slaughter is placed in a plastic bag. Then, vacuum packaging is applied to remove almost all the air in the plastic bag, and then the opening of the plastic bag is sealed by heat sealing. Meat is stored for 150 days in an environment of about 5 degrees Celsius. After 150 days, open the plastic bag and count the total viable bacteria count. Bacterial analysis on the surface of the meat revealed that the entire surface of the meat was mostly covered with colonies of Lactobacillus delbrück. The meat removed from the plastic bag was slaughtered by conventional methods and had a color similar to that stored in an environment of 5 degrees Celsius for less than 30 days. Example 2 Although a number of embodiments based on the present invention have been described in detail, it will be obvious to those skilled in the art that these embodiments can be modified and adapted. However, these modifications and conformances are carried out without departing from the gist of the present invention described in the following claims.