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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.

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Issue: Vol 11 No 8 (2008)
Page No.: 114-124
Published: Aug 31, 2008
Section: Engineering and Technology - Research article
DOI: https://doi.org/10.32508/stdj.v11i8.2681

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Thi Hien, N., & Thu Ha, N. (2008). STUDY ON METHOD OF IMPROVEMENT OF SHELF-LIFE OF FRESH PORK. Science and Technology Development Journal, 11(8), 114-124. https://doi.org/https://doi.org/10.32508/stdj.v11i8.2681


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