不同包装方式对低温贮藏鲜牛肉品质的影响研究

Studies on effects of different packaging methods for low-temperature storage fresh beef qualities

以PET／PE复合包装膜为包装材料，研究了不同包装方式对新鲜牛肉感官品质、H2S和pH值的影响。结果表明，在相同的贮藏温度（0—4℃）条件下，真空包装牛肉的货架期可达15d，但在保持肉的颜色方面效果不太好，贮藏到第9d时，牛肉的颜色已经变为深褐色属于变质肉的范围；普通包装牛肉的货架期在9d以上，牛肉的颜色贮藏到第9d时呈浅褐色属于次鲜肉的范围；贮藏到第12d时呈深褐色属于变质肉的范围；气调包装的气体比例为50％O2，50％CO2时，既具有比较好的抑菌效果又可以保持牛肉的良好色泽，可使牛肉货架期达到12d以上，并且在货架期内，牛肉的颜色也良好。

PET/PE composite packaging film used as packaging material, effects of different packaging methods on fresh beef, sense qualities, H2S and pH were studied, and the results showed that： at the same storage temperature （0℃ -4℃ ）, the shelf life of the vacuum -packed beef was more than 15 days. However, the system was not very good on keeping the color of the meat, when storage to the 9th days, the color of the beef had become dark brown, belonging to the scope of meat deterioration. The shelf life of general packaged beef were more than nine days, when storage to the 9th day the color of the beef was light brown, belonging to the scope of time meat, when storage to the 12th day the color of the beef was dark brown, belonging to the scope of meat deterioration. When the proportion of modified atmosphere packaging was 50% O2, 50% CO2, the system both had a better bacteriostatic effect and could maintain a good color of beef, so that beef shelf life could reach more than 12 days, and meat had a good color during the period.