Open AccessMultilayer polymer film as a factor of increasing the shelf life of poultry meat products
Author(s) -
V. Y. Ponomarev,
Eduard Yunusov,
Е. В. Никитина,
Д В Хрундин,
Г. О. Ежкова
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/2/022043
Subject(s) - shelf life , poultry meat , polymer , food science , materials science , pulp and paper industry , composite material , chemistry , engineering
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%.