Study On Chilled Meat Packaging Characteristics Of High Barrier EVOH Composite Film

In order to extend the storage time of chilled meat, high barrier property EVOH composite films were prepared by co-extrusion composite technology and its mechanical, thermal, transmission of light, barrier properties and chilled meat packaging performance were studied respectively. Experimental results showed that the young’s modulus and yield strength of PE/EVOH/PE and PE/PA/EVOH/PA composite films were decreased, but the ductility was greatly improved after compositing. When dry condition, EVOH composite films remain high oxygen and water vapor barrier properties, with the increase of relative humidity its oxygen barrier behavior increase gradually, but water vapor property has decrease trends.The application in chilled meat packaging performance contrasted the vacuum packaging of PA/PE film, PE/EVOH/PE composite film and PE/PA/EVOH/PA composite film. The results showed that, microbe quantity, pH value and drip loss of the chilled meat constant change with the extension of storage time. The shelf life of chilled meat was packaged by PE/EVOH/PE and PE/PA/EVOH/PA composite films can achieve 25 days, total bacterial count greater than 6.0(lg(CFU/g)), pH value for the secondary freshness and drip loss rise more slowly. However, the total bacterial count of the chilled meat was packaged by PA/PE composite film was greater than 6.0(lg(CFU/g)) in 22 days, over standard, pH value for the secondary freshness and the drip loss was relatively high, has lost the use value. Therefore, PE/EVOH/PE and PE/PA/EVOH/PA composite films can completely replace the PA/PE film to extend the shelf life of chilled meat.