Effect of barrier property of packaging material on the quality of beef during chilling storage

In order to study the effect of barrier property of packaging material during chilling storage,the beef sample was packed using EVA / PE,PET/ CPP,PVDC / PE three different barrier packaging materials,and then physical and chemical indicators of chill beef,such as total bacteria number,total volatile basic nitrogen( TVB- N),color difference( L*value and a*value),water holding capacity,shear force and texture indexes were measured.The results indicated that medium and high barrier material group can significantly inhibit the growth of microorganisms and delay the increase of TVB- N values,the shelf life of high- barrier material group and medium- barrier material group were 14 days longer than the low- barrier material group.The L* values of the beef using three barrier packaging materials significantly increased( p < 0.05),and the a * values were not significant( p >0.05).Water holding capacity of high- barrier higher than the other group while the shear force of the beef using three barrier packaging materials significantly decreased( p > 0.05). In summary,high barrier packaging could effectively delay quality deterioration and extend shelf life of beef.