Abstract：The pH and MetMb content changes of chilled pork meat with different amounts （0, 0.0625%, 0.125%, 0.25%, 0.5% and 1%） of red yeast rice addition were measured during 9 d storage at 4 ℃C. In addition, physiochemical and sensory properties were determined to evaluate the preservative effect of red yeast rice on chilled pork meat. Chilled pork meat samples with red yeast rice addition at 0.125% and 0.25% showed better sensory and physiochemical properties and were preserved better. Their shelf lives were prolonged by 3 -- 5 days compared to blank control samples.
2012, Vol. 26 
