Effects of Different Packaging Methods on Beef Storage Quality in Braised Beef with Potatoes

In this experiment,the effects of different packaging methods on the storage quality of braised beef with potatoes were studied by comparing the effects of different packaging methods on the total number of colonies,color value,water activity,moisture content,hardness and elasticity. The results showed that the total number of colonies of the three packaging methods gradually increased with the extension of storage time. Among them,the total number of colonies increased fastest when stored for 4 to 11 days. After 21 days of storage,the total number of colonies of vacuum-packed samples reached 4.68 lg(CFU/g),the film-free packaging reaches 5.04 lg(CFU/g),the total number of colonies exceeded the standard,and the tray packaging samples were spoiled. The moisture content and water activity of the beef in the vacuum-packed braised beef with potatoes during the storage period reached 50.25% and 0.97,respectively,both higher than film-free packaging and pallet packaging.The sensory score of vacuum packaging was 8.18,significantly higher than the other two packaging. The pH of the three packaging methods were between 6.04 and 6.14,and there was no significant difference between each other(P>0.05). The vacuum packaging color value,hardness,elasticity and other edible quality indicators were better than the film-free packaging and tray packaging. It could be seen that the vacuum-packed braised beef with potatoes had the best edible quality and could be stored for a long time. The film-free packaging method was simple to operate,its packaging effect was not as good as vacuum packaging,but it was obviously better than tray packaging,which provided a reliable theoretical basis for the industrialized production of braised beef with potatoes.