Effect of different packaging on the quality of meat products during storage

GUO Yan-jing; LI Jing; ZHANG Ying; GONG Yang; SUN Xia; LU Jun-li; LIU Chao-nan; YANG Sha; YANG Yong

doi:10.13386/j.issn1002-0306.2014.13.072

GUO Yan-jing, LI Jing, ZHANG Ying, GONG Yang, SUN Xia, LU Jun-li, LIU Chao-nan, YANG Sha, YANG Yong. Effect of different packaging on the quality of meat products during storage[J]. Science and Technology of Food Industry, 2014, (13): 369-373. DOI: 10.13386/j.issn1002-0306.2014.13.072

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Effect of different packaging on the quality of meat products during storage

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The packaging material for meat product mainly included plastics, metal, glass and ceramic, while the packaging method including common packaging, vacuum packaging and modified atmosphere packaging ( MAP) . The advantages and disadvantages of packaging material and packaging method were introduced in this paper, as well as their effects on quality of meat products during storage.

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Effect of different packaging on the quality of meat products during storage

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