Abstract：Abstract：This paper study the relationship between the activity of Metmyoglobin reductase and color stability based on chilled meat packaged in CO packaging and vacuum packaging stored in 1?à1℃, and discussed the characteristic of metmyoglobin reductase in different experiment condition. The results showed that Metmyoglobin reductase could maintain a high activity for two weeks after slaughtering, Metmyoglobin reductase can reduce the content of Metmyoglobin continuously and had a major effect on stabling meat colour. Metmyoglobin reductase had the highest activity at pH 6.5, its activity still good at 10℃, could regulate the activity of the enzyme to get the better meat color by creating non-O2 and pH6.5 packageing tenvironment.
2010, Vol. 24 
