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KMID : 1024620010210030235
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Food Science of Animal Resources
2001 Volume.21 No. 3 p.235 ~ p.245
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Storage and Quality Characteristics of Vacuum-Packaged Fresh Meat with Oxygen Barrier Second-Heat-Seal Film or Shrink Film
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Lee Keun-Taik
Yoon C. S.
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Abstract
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This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2 for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2 than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.
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KEYWORD
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fresh meat, gas barrier film, vacuum-packaging, quality
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FullTexts / Linksout information
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