Comparison of Quality of Fresh Pork Packaged by Different Method during the Cold Chain Transportation
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to maintain the quality of fresh pork during the cold chain transportation, the effects of three different packaging methods on the quality of fresh pork were investigate. In this work, fresh pork was selected as the research object. The content of TVB-N, pH, bacterial flora and lipid oxidation (TAB) of fresh pork with different packaging methods were determined. Through the analysis of these parameters, the certain data of fresh pork quality during the cold chain transportation with different packaging methods were obtained. According to the experimental analysis, the content of TVB-N of fresh pork with modified atmosphere packaging method was below 15 mg/100 g, and the pH value of fresh pork with three different packaging methods ranged 5 to 7, all within a reasonable range. Modified atmosphere packaging method can effectively inhibit the bacterial flora during cold chain transportation of fresh pork. The number of bacterial flora of fresh pork can be controlled between 103 CFU/g and 104 CFU/g during the cold chain transportation. The highest TBA value was 0.45 mg/kg under vacuum packaging method, which could effectively inhibit lipid oxidation of meat.
