The effect of tray packaging and vacuum packaging on metmyoglobin reduction activity during chilled pork storage;

Industrialization processing technique of vacuum packaging chilled meat

Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks.

Prevention of the pathogenic microorganism from pickle radish in vacuum package;

By detecting the physical and chemical characteristics,and the microbiological index of dairy fan with different water content under the condition of vacuum package during the process of storage,we studied the influence of different water content on the quality under the condition of vacuum package and the relation among all of the characteristics.

Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.

Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing;

Study on preservative technology of low-temperature sterilized sauced pettitoes by vacuum packing

The paper introduces the method for preserving the fresh rare birds eggs using ozone sterilization and vacuum packing,and describes the optimum technological process and parameters after a comprehensive analysis and study of the egg's weight-reduced rate,egg white index,and yolk index and it's pH value,i.

Low-temperature tomato beef sausage coated fresh-keeping film which was made up of chitosan and Nisin and vacuum packaged were conserved tow temperature conditions of 20℃, 0～4℃.

In this paper, we radiated labadou after condensed and vacuum packaged, utilizing Co60 irradiating faculities, from zero to destruction dose and checked microb number, physicochemical and seneory qualities with different dose and in different storage.

The fresh mutton were vacuum packaged and stored at (4±1) ℃.

The resultshows that the stockpile time of roasted pip is longer than raw pip under the same pack and stockpile conditions;vacuum pack with nitrogen is longer than the vacuumize; the stockpile time of common pack is the shortest .

Study on the effects of Inhibition on putrefying microbes in vacuum-packed pickled radish

3%(w/v)calcium chloride for 3 h;sterilizing at 121℃ for 15 min after vacuum-packed.

This paper comprehensive summarize the development and application of modified atmosphere packaging and vacuum-packed for fresh meat preservation technology,put forward the future direction of research and practical significance,they are also the development trend of fresh meat.