Vacuum Packaging for Black Hog to Extend Shelf-Life Case Study at Ban Tung Jamreung, Omkoi, Chiang Mai.

This study, titled “Vacuum Packaging for Black Hog to Extend Shelf-Life: A Case Study at Ban Tung Jamreung, Omkoi, Chiang Mai”, investigated the effectiveness of vacuum packaging in extending the shelf life of black hog carcasses. Two types of vacuum bags— PET/PE and NYLON/PE—at thicknesses of 160 and 190 microns were examined. Carcasses were stored under hot and chilled conditions, and their quality was assessed through color change (ΔE), pH values, and coliform contamination on days 0, 2, 4, and 6. Color changes were analyzed using a Computer Vision System (CVS), pH was measured using indicator strips, and coliform contamination was assessed using standard detection kits. The results revealed that the 190-micron NYLON/PE vacuum bag produced the lowest ΔE values (5.42 and 4.94 for hot and chilled carcasses, respectively) and the smallest decline in pH (9.28% and 2.76%), indicating superior preservation performance. For hot carcasses, the 160-micron NYLON/PE bag effectively delayed coliform growth and maintained lower microbial levels. In chilled carcasses, however, coliform bacteria were detected from day 0 in all treatments, making it difficult to determine the effectiveness of each packaging type. This early contamination was likely caused by the slaughtering or chilling environment. It is important to note that coliform detection only indicates hygiene conditions; the meat remains safe for consumption if properly cooked. In conclusion, both the type and thickness of vacuum packaging significantly influenced ΔE and pH values but did not affect coliform test results. Thinner PET/PE and NYLON/PE vacuum bags were found to be cost-effective alternatives that maintained quality comparable to the 190-micron NYLON/PE bags.