Effects of Different Packaging Methods on the Quality of Beef and Lamb Chops
In order to investigate the effect of different packaging methods on the quality of steak pre-prod-ucts,the quality of steak pre-products was comprehensively analyzed by analyzing the pH,color difference,cook-ing loss rate,shear force,texture characterization,and sensory evaluation indexes of the three packaging methods:vacuum packaging,heat-shrinkable packaging,and sticker packaging.The results showed that:with the exten-sion of storage time,the cooking loss rate of heat-shrinkable packaging and sticker packaging were significantly smaller than that of vacuum packaging,and the pH of vacuum packaging showed a significant decreasing trend;the pH of heat-shrinkable packaging had a slight ups and downs after the 15th day,and the pH of the sticker packa-ging group had a slight decrease,and the shear force of the sticker packaging was significantly larger than that of the other two groups,which is unsuitable for the packaging of steak pre-products.In summary,the overall fresh-ness preservation effect:vacuum packaging＞heat shrink packaging＞sticker packaging.
Beef and lamb chopPrefabricated productsPacking methodQuality change
万方数据
维普
