Study on the Effect of Composite Antioxidant Preservation Packaging Film on the Preservation of Chilled Fresh Pork

This paper studied the effect of novel antioxidant packaging film which was made by blow molding on the preservation of pork, low density polyethylene（LDPE） was selected as membrane material. There were two types of antioxidant, mixture of butylated hydroxyanisole（BHA） and 2, 6-2 tertiary butyl-4-methyl phenol（BHT）, mixture of BHA, BHT and tartaric acid（TA）. Three types of antioxidant film that were LBB（LDPE+0.5% BHA+0.5% BHT）, LBBT（LDPE+0.5% BHA+0.5% BHT+0.5% TA） and L（LDPE）was manufactured. The results showed that LBBT film had a better performance of pork preservation on freshness indicators such as sensory evaluation, loss of water, pH value, volatile basic nitrogen（TVB-N） and texture than other films, compared with the control group, the shelf life was extended for 3 days.