Food Science of Animal Resources (한국축산식품학회지)
- Volume 21 Issue 3
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- Pages.235-245
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- 2001
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Storage and Quality Characteristics of Vacuum-Packaged Fresh Meat with Oxygen Barrier Second-Heat-Seal Film or Shrink Film
산소차단성 융착필름과 수축필름에 진공포장된 생육의 품질 특성과 저장성 비교
Abstract
This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2