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VNUHCM Journal of

Science and Technology Development

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 1997

ISSN: 1859-0128
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Engineering and Technology - Research article Open Access Logo

STUDY ON METHOD OF IMPROVEMENT OF SHELF-LIFE OF FRESH PORK

Nguyen Thi Hien 1
Nguyen Thi Thu Ha 1

Volume & Issue: Vol. 11 No. 8 (2008) | Page No.: 114-124 | DOI: 10.32508/stdj.v11i8.2681
Published: 2008-08-31

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Copyright © 2008 by the author(s).

Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

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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