Vacuum Packaging for Black Hog to Extend Shelf-Life Case study At Ban Tung Jamreung, Omkoi, Chiang Mai

The research study titled “Vacuum Packaging for Black Hog to Extend Shelf-Life Case study At Ban Tung Jamreung, Omkoi, Chiang Mai” aimed to develop packaging for black hog to extend its shelf life and to compares the effectiveness of PET/PE and Nylon/PE vacuum bags with different thicknesses in preserving black hog. There were two 2 types of black hog samples in this research, one was the fresh black hog samples and the frozen black hog samples. The analysis was conducted based on color changes of all the black hog samples by using a Computer Vision System (CVS), pH measurements, and bacterial contamination tests by using a coliform bacteria test kit. The two types of black hog samples were tested on their bacterial contamination for six days, with data recorded on days 0, 2, 4, and 6. The results indicated that Nylon/PE vacuum bags were more effective in extending the shelf life of both types of black hog samples than PET/PE vacuum bags. Additionally, the thickness of the vacuum bags did not affect the shelf life of all the black hog samples.