目的 使用完全可降解聚碳酸亚丙酯（PPC）和聚乙烯醇（PVA）制备高阻氧 PPC/PVA/PPC 复合膜， 对冷鲜肉进行充气包装， 评估其货架期。 方法 对 PPC/PVA/PPC 复合膜的阻隔性进行测定， 并选用常用的 PA/PE 膜和 PE 保鲜膜做对照， 对冷鲜肉进行充气包装（O（ 2 50%）， CO（ 2 25%）， N（ 2 25%））。 通过对感官评定、pH 值、汁液流失率、挥发性盐基氮和菌落总数等指标的测定来确定冷鲜肉的货架期。结果 由 PPC/PVA/PPC 膜和 PA/PE膜包装的冷鲜肉货架期均可达到 23 d，且pH值为一级鲜度，与 PA/PE膜相比 PPC/PVA/PPC 膜的汁液流失率略小些。 结论 PPC/PVA/PPC 膜完全可以代替PA/PE 膜来延长冷鲜肉的货架期。

Objective In this study, the high barrier PPC/PVA/PPC 3-layer film was prepared using the completely degradable poly（propylene carbonate）（PPC） and poly（vinyl alcohol）（PVA）, and used as the modified atmosphere packaging material for the chilled meat packaging to estimate its shelf life. Methods The oxygen and water permeability of PPC/PVA/PPC film were explored. The chilled meat was packaged with PPC/PVA/PPC film MAP; O（ 2 50%）, CO（ 2 25%）, N（ 2 25%）, PA/PE film and PE wrap. Then, the total bacterial count, TVB-N, drip loss and pH of the chilled meat were tested during cold storage to determine their shelf life. Results The results showed that the shelf life of chilled meat packaged by PPC/PVA/PPC and PA/PE films could reach 23 days. During the storage time, the pH of PPC/PVA/PPC and PA/PE films were at freshness grade I. However, compared with PA/PE film, the drip loss of chilled meat packaged by PPC/PVA/PPC film was lower. Conclusion PPC/PVA/PPC film can completely replace the PA/PE film to prolong the shelf life of chilled meat.