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| Effects of Different Packaging Methods on Quality of Chilled Deer Meat |
| QIN Feng-xian;HU Tie-jun;YAN Xiao-xia;SUN Rao;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua;ZHANG Hai-feng |
| 1. Deer Industry in Jilin Province Engineering Research Center, Changchun 130000, China; 2. Jilin Entry-exit Inspection and
quarantine bureau, Chang Chun 130000, China; 3. Jilin Agricultural University, Changchun 130000, China;
4. Changchun University of Science and Technology, Changchun 130000, China; 5. College of Quartermaster Technology,
Changchun 130000, China; 6. Jilin Provincial Armed Police Corps Training Base, Changchun 130111, China |
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Abstract Sensory evaluation, total bacterial count, total volatile basic nitrogen (TVBN) and pH were measured on fresh deer meat packaged and then stored at (0 ± 2) ℃ to evaluate the effects of three packaging methods, vacuum thermal shrinking, modified atmosphere and vacuum cling packaging, on the quality of chilled deer meat. Our experimental results showed that under the same refrigerated storage conditions, vacuum thermal shrinking packaging was the most effective to preserve the quality of chilled deer meat, giving rise to the most prolonged storage life (up to 70 d), while modified atmosphere packaged product showed the best color but the shortest storage life (only 7 d).
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2014, Vol. 28 
