不同包装形式对冷却肉保鲜期的影响

Effect of different packaged forms on shelf life of chilled meat

试验通过分割一头牛的通脊两块,测试冷却肉初始菌落总数和TVB—N值,并将剩余通脊各自分割成60块大小基本一样的小块,进行改进前后不同包装袋的包装,分为PE收缩袋包装(前A)和Cryovac(r)BDF-2001高阻隔性多层复合热收缩袋包装(后B),分别测定2种包装的感官指标、pH值、菌落总数、TVB—N值。结果显示改进前PE真空热收缩袋(A)在贮存30d时符合鲜肉判定标准,按照判定标准,最长可保存30d;改进后Cryovac(r)BDF-2001高阻隔性多层复合热收缩袋(B)在贮存70d时符合鲜肉判定标准。

Through segmenting a beef ridge into two pieces, TVB--N value and the initial to tal number of colonies in chilled meat were determined. The rest beef ridges were divided into 60 equal pieces and packaged with PE shrink bags composite heat shrinkable bags （after B） during （before A） and Cryovac（r）BDF--2001 multilayer before and after the improvement. The sensory in-dex, PH value, total number showed that before improvem standards during storage 30d. was 30d. After improvement of colonies and TVB--N value of them we ent PE shrink bags package （A） accord According to the standard for judgment Cryovac （r） BDF- 2001 multilayer comp re determined. The results s with the meat judgment , the longest storage time osite heat shrinkable bags（after B） accords with the meat judgment standards storage at 70d.