包装对延长鲜肉货架寿命的研究

采用真空、充气、保鲜膜、普通包装４种不同的包装形式，在常温下同不包装的鲜猪肉进行对比试验，观测包装肉的外观性和理化指标，研究不同包装方法对鲜猪肉货架寿命的影响。通过时感观、ｐＨ值、总挥发性盐基氮、硫化氢、氨、过氧化酶等项指标的测定，经综合评定，在常温下，充气包装在９６～１２０小时对鲜猪肉有良好的保鲜效果；真空包装次之，普通包装和保鲜膜包装优于不包装组。

Influence of Packaging Method in the Shelf Life of Fresh Pork

Under normal atmospheric temperature, the shelf life of fresh pork was deter-mined using packaging methods(vacuum,inflation, fresh film and conventional packagings).Thenon-packaging fresh pork was taken as control. The results obtained showed that during 96～120h,the inflation paging gave the best result and the vacuum method took the second place; the re-maining two methods were better than the non-packaging method.