The present invention discloses a method for packaging
cut meat for freshness preservation. The packaging method for
cut meat for freshness preservation according to the present invention is a packaging method for
cut meat for freshness preservation, comprising: (a) cold A step of forming a
coating film having a thickness of 0.01 to 0.2 mm by applying a natural
polymer compound, composed of one or more of
agar,
gelatin,
cellulose,
starch, and
protein, to the surface of the cut meat; (b) the above It consists of a packaging step for packaging cut meat with a
coating film formed thereon. The packaging method for
cutting meat for freshness preservation according to the present invention, configured as described above, applies
agar to the surface of the cut meat, Form a
coating film by applying natural
polymer compounds such as
gelatin,
alginic acid,
starch, other polysaccharides,
starch, and
cellulose. It lowers the production of basic
nitrogen by blocking the
cell membranes on the surface of the meat from the outside through simple process improvements, and at the same time, microorganisms It has the
advantage of being able to suppress spoilage caused by water proliferation. In addition, natural
polymer compounds can maintain freshness and suppress
browning by blocking the
cell membranes on the surface of the meat. Since this can guarantee excellent appearance and taste for meat products that prioritize sensory elements, it enhances marketability. Useful effects are expected. In addition, since it can be distributed and displayed in a state highly preferred by consumers,
consumer satisfaction with the product can be further enhanced. It has an effect.