Effect of Co-Extruded Film on the Shelf Stability of Sliced Salted Pork Meat Product

Description

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Abstract

The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions.

Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-extruded polypropylene/low density polyethylene (PP/LDPE).

Samples were withdrawn at intervals of one month for evaluation of quality changes. Results show that the storage room temperature (25.95-27.91^oC) and relative humidity (68.25-77.42%) are suggestive of typical diurnal conditions during the beginning of rainy season in South Eastern States of Nigeria.

Relative humidity (RH) which was 69.55% at the beginning of storage reduced to 68.29% in the 2^nd month of storage and subsequently increased thereafter to 77.42% in the 5^th month of storage.

Due to increasing RH from the second month of storage, all products increased in moisture content, consequently leading to increases in water activity and reduction in crude protein, fat and salt content due to dilution effect resulting from mass action.

Introduction

Meat products have broad categories that require different types of packaging. Selection of packaging materials will depend on product factors such as colour stability, storage conditions, microbial condition, degree of processing preservative and attractiveness of the packs (Hotchkiss, 1994; Konieczny and Bilska, 2006).

The packaging film must be a barrier against environmental influence in order to protect and preserve the product. Hence, the barrier requirement depends on the type of meat.

Meats which are stored at room temperature for months (example, commercially sterile meats) must be protected from oxygen ingress and loss of water.

Packaging must also provide a barrier against biological, chemical and physical agents that would detract from quality or safety (Ramsbottom, 1971; Proffit, 1991).

Packaging materials can be classified into metal, paperboard laminates, plastic and glass. Metal and glass are ideal materials for packaging meat; both have absolute barrier against molecular diffusion and provide good protection of the packed product according to the reliable hermetic seal and firmness of the container

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