This article studies the changes of the color of the fresh pork during the preservation under direct packaging ( be directly closed after the pork ' s being packaged ) and vacuum packaging of four oxygen barrier property plastic packaging materials 摘要以生鲜猪肉为包装对象，研究了用4种不同氧气阻隔性的塑料包装材料进行直接包装（猪肉装进包装袋后直接封口）和真空包装情况下，猪肉在保存期间的颜色变化。
