真空热收缩包装在冷却猪肉保鲜中的应用

Application of Vacuum Heat Shrinkable Packaging in Chilled Pork Preservation

实验比较研究真空热缩包装冷却猪肉、普通冷却猪肉在品质、货架期、运销成本等方面的差异。结果表明:真空热缩包装不仅降低了微生物生长速度和运销成本,而且显著改善了肉色,延长了产品的货架期。因此,真空热缩包装在冷却肉加工和运销中具有明显的应用优势。

In this study, vacuum heat shrinkable packaging for chilled pork was evaluated in comparison to ordinary packaging with regard to quality characteristics, shelf life and transportation cost. The results revealed that vacuum heat shrinkable packaging could slow down microbial growth, reduce the transportation cost, improve the color of pork meat and extend the shelf life of the product. To conclude, vacuum heat shrinkable packaging has many advantages in meat processing and transportation.