Effect of different packaging on the eating quality of beef during storage

The aim was to investigate the influence of different packages on the quality of yanbian yellow cattle beef during storage. In this experiment Yanbian yellow cattle leg meat was packaged with pallet package,vacuum package,heat shrink package and stored at(4±1)℃. The cooking loss,pH,share force,surface color were analyzed. The results showed that:storage time and package method had significant effect on the quality of yanbian yellow cattle beef(p<0.05). Vacuum package samples pH increased slower and the surface color was stability,shelf life could be up to 21 d. The storage effectiveness of vacuum package was the best. Heat shrink package was followed by,its shelf life was 18 d. But the shelf life of the samples with pallet package was only 12 d.