With the prominent importance of shelf life, a comprehensive exploration of the factors that affect storage shelf life and the search for new ideas to extend storage shelf life is being increasingly valued by scientific researchers.
Generally speaking, storage packaging can adopt four packaging forms: vacuum, inflatable, cling film, and ordinary packaging. Through comparative experiments under different packaging methods at room temperature, the appearance shape and physicochemical indicators of storage under different packaging and non packaging conditions are determined. After comprehensive evaluation, the impact of different packaging on the shelf life of storage can be obtained. The impact of packaging on extending the shelf life of fresh meat was reported. The research results showed that at room temperature, inflatable packaging had a good preservation effect on fresh pork within 96 to 120 hours, followed by vacuum packaging, and ordinary packaging and plastic film packaging were better than the non packaging group.
At present, many scientific researchers have broken away from the old framework of emphasizing the influence of a single factor and relying on traditional methods to extend the shelf life of storage, and started to comprehensively consider the comprehensive effects of various factors besides the storage itself, such as the experiment of acetic acid spraying method to extend the shelf life of lamb, and the application of natural plant nutrients in meat preservation. The application of microwaves also reminds people that the improvement of technological level will open up many effective ways to extend the shelf life of storage.
