he fluorine-containing phenol series product is toxic and irritating, it should be avoided absorbed into the body through the skin. And not allow to store with strong oxidant, alkali, hydrochloric acid and acid anhydride , Store with flammable liquid or solid,must be away from heat and open flames,it should be stored in a cool dry place. Most of the fluorine-containing phenol products are stable at room temperature and pressure, but avoid contact with the oxide. In the air it is easily oxidized color. Containing Phenol,2-Bromo-4-Methylphenol,2-Chloro-3-Fluorophenol Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com
Manufacture and storage of fluorine-containing phenol series should be carried out in a well ventilated place. Wear appropriate protective equipment and prevent dust from spreading. Wash hands and face thoroughly after handling.
Most of the fluorine-containing phenol series of products can be sublimated. It can cause severe skin burns and eye damage.
So save the fluorine-containing phenol series in sealed containers must be stored in a cool, dark place. It must be stored locked. In the event of a fire extinguishing agent is suitable dry powder, alcohol-resistant foam, water spray, carbon dioxide.
Effect of Meat Additives on the Quality of Meat Products
The meat industry has long relied on Food additives to achieve rapid and sustainable growth, making them a crucial component in the production of meat products. These additives not only enhance the appearance and texture but also extend shelf life and improve overall quality. Commonly used additives include colorants, preservatives, antioxidants, thickeners, and emulsifiers, each playing a unique role in meat processing.
Colorants are essential for achieving an attractive red hue in meat products. Natural pigments such as Monascus pigment, derived from microorganisms, are widely used due to their safety and effectiveness. Monascus pigments are particularly beneficial in high-fat meat products, offering excellent color stability and even enhancing flavor through the production of glutamic acid. On the other hand, synthetic pigments like edible red 6, red 7, and carmine are also approved for use in China, though natural alternatives are gaining popularity due to consumer demand for cleaner labels.
Preservatives are vital for preventing microbial spoilage and extending product shelf life. Potassium sorbate, Nisin, sodium lactate, and organic acids are commonly used. Research suggests that combining different preservatives can enhance their effectiveness, such as pairing Nisin with sodium lactate for better control over both Gram-positive and Gram-negative bacteria.
Antioxidants play a key role in preventing oxidation and rancidity. Natural options like vitamin C and E, along with synthetic ones like BHA and BHT, are widely used. However, there is a growing trend toward natural antioxidants, such as tea polyphenols, rosemary extract, and licorice-based compounds. These natural alternatives are seen as safer and more environmentally friendly, driving future research and development in this area.
Thickeners, including starch, modified starch, and carrageenan, help improve the texture and moisture retention of meat products. Modified starches, for example, offer better water absorption and structural stability during cooking, while carrageenan enhances gel formation, helping maintain moisture and elasticity. This makes it ideal for products like sausages and ham, where texture and juiciness are critical.
Emulsifiers are essential in ensuring uniform mixing of ingredients, especially in products like sausages and fish cakes. They prevent fat separation, improve water retention, and enhance the appearance and tenderness of the final product. Common emulsifiers include soy protein, sodium caseinate, and various esters. Their use not only improves product quality but also enhances packaging performance by increasing stripability.
As the meat industry continues to evolve, so do the demands for safer, more effective, and environmentally friendly additives. The shift toward natural and bio-friendly options is becoming increasingly evident. Plant-based extracts, which offer both antimicrobial and antioxidant properties, are being explored as potential replacements for synthetic additives. These innovations are not just improving product quality but also supporting the long-term sustainability of the meat industry. By investing in new, efficient, and safe food additives, the industry can continue to grow while meeting the expectations of modern consumers.