ظروف التعبئة و تأثيرها على لون لحم الغنم المجمد و فترة صلاحيته

الملخص EN

Subject Plan: In this research, the following packaging materials (Polyethylene Low Density – Polyamide Polyethylene – Polyvinyl used Chloride ), and the packaging carried out in the air and under vacuum conditions for mutton meat which was in cubes without bone, cubes with bone and ground forms which are the famous forms used for mutton meats.

Then packaging carried out for studied meat samples in the above packaging materials under two types of studied packaging conditions.

Study Purpose: Study of the effect of same different packaging materials and conditions on the studied meat samples and study the physical, chemical, bacteriological and sensory (odor) properties at zero time and the changes in these properties during frozen storage at-18°c.

During frozen storage, the meat samples analyzed monthly for that these samples had rejected odor.

This study the shelf–life of studied mutton meat samples during frozen storage at- cassie owt to18°c.

More important results and recommendations: Using Polyamide Polyethylene was better than Poly Vinyl Chloride, using Poly Vinyl Chloride was better than Polyethylene and the under-vacuum packaging was better than air packaging and the storage of meat without bone was better than with bone and better than the ground.