TAO Liang;JIANG Qi-yu;MA Yuan-yuan;LIAO Ju-xing;FANG Ao-huan;HUANG Ai-xiang
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China；
2. Dehong Cai-yun Pipa Food Company Limited, Dehong 678400, China
Abstract：The effect of different packaging styles such as vacuum packaging and heat shrinkable film packaging alone or
in conjugation with preservative treatment on the storage quality of chilled buffalo meat was examined in this study. The
packaged samples stored for different periods at 0–4 ℃ were analyzed for tenderness, pH value, total volatile basic nitrogen
(TVB-N), total bacterial count, coliform bacteria and sensory attributes. The shelf-lives of control group (vacuum packaging)
and test groups 1, 2 and 3 (with blanching at 85 ℃ for 2 s or at 90 ℃ for 1 s following heat shrinkable film packaging, and
preservative treatment followed by heat shrinkable film packaging and blanching at 90 ℃ for 1 s, respectively) were 9, 15,
18 d and 27 d, respectively. Hence, the combined use of heat shrinkable film packaging and preservative treatment is the
most effective in preserving buffalo meat.
2013, Vol. 27 
