Using high-barrier packaging materials combined with vacuum or modified atmosphere to package fresh meat and cooked meat products, combined with sterilization technology can extend the shelf life of products and ensure the quality of meat products. The main indicators for judging the impact of high-barrier packaging materials on meat products include microbial spoilage and oxidative deterioration of meat products.

Effectively slow down meat oxidation

Block moisture and oxygen, inhibit the growth of microorganisms

The high barrier material containing PVDC and the medium barrier material and low barrier material containing PET were used to package fresh beef, and it was found that the total number of colonies in the low barrier group was significantly greater than that in the medium barrier and high barrier groups, and the medium and high barrier materials could prolong the 14d shelf life; compared the high-barrier high-temperature retort bag made of nylon and polyethylene with ordinary polyethylene aseptic bag and film preservation of chilled chicken breast, and found that the total number of colonies of chicken breast packaged in high-temperature retort bag was significantly lower than other Packing