Abstract
The article is devoted to the development of polymer composite materials with antimicrobial properties to extend the shelf life of meat products. In the course of the work, polymer compositions and packaging materials based on them with varying shungite contents were obtained for packaging meat products. Based on the experimental results, the optimal content of shungite in the polymer composition to extend the shelf life of meat products was determined. The data of the investigations demonstrated retardation of microbial multiplication on the surface of chilled beef and poultry in the package from the composite material based on polypropylene and 20% shungite compared to the package from pure polypropylene. Furthermore, the actual increase in the shelf life by 3 days was confirmed when the developed materials were used.
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