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| Application of Vacuum Heat Shrinkable Packaging in Chilled Pork Preservation |
| ZHANG Nan1,2, WANG Shuaiwu1, HUANG Wei2, CHEN Lusheng2, ZHOU Guanghong1,* |
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Jiangsu Food Group Co. Ltd., Nanjing 210031, China |
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Abstract In this study, vacuum heat shrinkable packaging for chilled pork was evaluated in comparison to ordinary packaging with regard to quality characteristics, shelf life and transportation cost. The results revealed that vacuum heat shrinkable packaging could slow down microbial growth, reduce the transportation cost, improve the color of pork meat and extend the shelf life of the product. To conclude, vacuum heat shrinkable packaging has many advantages in meat processing and transportation.
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