Effect Of Co-Extruded Film On The Shelf Stability Of Sliced Salted Pork Meat Product

Project and Seminar Material for Agricultural Engineering AE

Effect Of Co-Extruded Film On The Shelf Stability Of Sliced Salted Pork Meat Product


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 Samples were withdrawn at intervals of one month for evaluation of quality changes.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 (25.95-27.91oC) 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 2nd month of storage and subsequently increased thereafter to 77.42% in the 5th month of storage


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