Multilayer polymer film as a factor of increasing the shelf life of poultry meat products
Abstract
The paper is aimed at studying the influence of new packaging materials with barrier properties on the quality indicators of semi-finished meat products from poultry meat in comparison with traditional packaging methods. It was found that the use of heat-shrink bags made of multilayer polymer film allows to increase the shelf life of semi-finished products by an average of 30%.
- Publication:
-
IOP Conference Series: Earth and Environmental Science
- Pub Date:
- January 2020
- DOI:
- 10.1088/1755-1315/421/2/022043
- Bibcode:
- 2020E&ES..421b2043P