Effect of Properties of Ice Temperature Fresh Beef on Heat Shrinkable Vacuum Packaging
In this paper,freshness is studied on heat shrinkable packaged beef in ice temperature.The results show that pH value,drip loss rate,TVB-N value and the total number of bacteria using NT1 packaged beef saved in the same time of the storage conditions are slightly higher than that of using BB4 packaging materials,when two materials BB4 and NT1 shrinkable vacuum packaging beef save in the condition of-2 ℃.At 80 days,the beef pH value are separately 5.85 and 5.83,drip loss rate are 3.28％ and 2.91％,TVB-N are 9.20 mg/100 g and 9.04 mg/100 g,total number of bacteria are 9.70× 103 CFU/g and 9.20 × 103 CFU/g.Two kinds of packaging of beef in ice temperature preservation are fit and can meet the standard of fresh meat.
NETL
NSTL
万方数据
维普
