The Influence Of Different Packaging Materials On Chilled Pork Qualities

With the accelerated pace of people's life and consumption habits change, safe and convenient cold fresh meat in the proportion of meat consumption increased year by year. Study on preservation technology of chilled meat is a hotspot of research. At home to prolong the shelf life of chilled meat research mainly concentrated in improved slaughtering, cutting and packaging process to reduce cooling meat the initial number of bacteria, and chemical preservatives combined with modified atmosphere packaging methods to suppress the reproduction of spoilage bacteria of chilled meat. But the influence of packaging materials on chilled meat preservation and packaging materials of the microorganism, study not. Therefore, this study analysis the effect of different packaging materials of vacuum packaged fresh meat, and has carried on the analysis to the main microorganisms.The sensory quality, volatile basic nitrogen (TVB-N), pH value as an index, the analysis of the effects of 5 kinds of different packaging materials (9 wire extrusion bags, 12 silk co extrusion bags, wire 9 composite bag, 12 silk composite bag and ordinary packaging bag) of vacuum packed chilled pork preservation effect.Through the main parameters of dynamic analysis and comprehensive evaluation, it is found that: overall co extruded packaging bags and composite packaging bag preservation effect is better than that of ordinary packaging, which 9 wire extrusion bags best, followed by 12 silk co-extrusion bags, wire 9 composite bag,12 composite yarn bags, fresh-keeping effect of the worst is ordinary packing bags.Analysis of five different packing bag, the dynamic change of the microbial count, yeast and the total number of lactic acid bacteria total number, and the colony index with the extension of storage time showed rising trend, co-extruded packaging bags and composite packaging bags were superior to ordinary packaging,prolong the shelf life of 3-6 days, which wires 9 co-extrusion bag in chilled meat preservation in the process of the total number of colonies was significantly lower than that in the other groups. The lactic acid bacteria in different bags were identified by 16S rDNA sequence, and Lactobacillus sakei was found to be the main lactic acid bacteria.From above data, it was suggested to use 9 wire extrusion bags as raw materials for chilled meat preservation.