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LI Shuang, AI Qi-jun. Effects of pallet and vacuum packaging on quality of chilled mutton[J]. Science and Technology of Food Industry, 2016, (04): 326-329. doi: 10.13386/j.issn1002-0306.2016.04.057
Citation: LI Shuang, AI Qi-jun. Effects of pallet and vacuum packaging on quality of chilled mutton[J]. Science and Technology of Food Industry, 2016, (04): 326-329. doi: 10.13386/j.issn1002-0306.2016.04.057

Effects of pallet and vacuum packaging on quality of chilled mutton

doi: 10.13386/j.issn1002-0306.2016.04.057
  • Received Date: 2015-06-12
  • The aim of this study was to investigate the effects of pallet and vacuum packaging on chilled meat's quality. In this study, chilled mutton was packaged in Nylon / chlorinated- polypropylene( PA / CPP), Nylon /polyethylene(PA/PE) vacuum packaging materials and general-purpose pallet,respectively. Samples was stored for 20 days at 4 ℃,vacuum degree of 0.08 MPa. Drip loss rate,p H,total volatile basic nitrogen(TVB-N),color,total viable counts were determined during the storage period. The results showed that compared with pallet packaging,the vacuum-packed samples had the significant higher drip loss during the storage period.Total microbial counts and TVB-N values of ordinary pallet packaging were higher than vacuum packaging significantly(p>0.05). Among two vacuum-packed groups,PA/CPP group had the lower drip loss,but the difference between PA/PE group was not significant. Therefore,vacuum packaging could effectively extended the shelf-life,and the influences of the two packaging materials PA/CPP and PA/PE on chilled mutton quality were not significant(p>0.05).
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