Study on method of improvement of shelf-life of fresh pork

  • Nguyễn Thị Thu Hà
  • Nguyễn Thị Hiền

Abstract

This research focused the effects of packaging methods (packaging with PE, PVC and PA films) and chemicals (potassium sorbate, sodium sorbate, sodium lactate, sodium tripolyphosphat and sodium ascorbate) on shelf - life of refrigerated pork.  At 2 ± 2oC, fresh pork can be preserved about 15 day with this method.

 

 

điểm /   đánh giá
Published
2008-11-26
Issue
Vol. 11 No. 8 (2008)
Section
ARTILES
Copyright belongs to VNU-HCM “Science and Technology Development” Journal. Any copy or reprinting of any form must be permitted by the Journal.