Abstract：Chilled meat packaged in 0.5% CO/ 60% CO2/ 39.5% N2(CO packaging), vacuum packaging, 70%O2/ 30%CO2 (high-oxygen packaging) and 60%CO2/ 40%N2 (oxygen packaging), also packaged in different thickness CO-MAP, then stored in 1±1℃. The results showed that the CO packaging can advance obviously color stability of chilled meat, have a bright red colour in storage, better than other packaging. CO become steady bright red colour CO-Myoglobin when CO pervaded continually into chilled meat.
王永林；赵建生. 含CO气调包装对冷却肉护色效果的研究[J]. 肉类研究, 2010, 24(8): 45-48.
WANG Yonglin;ZHAO Jiansheng. Effect of CO-modified Atmosphere Packaging on Color Protection on Chilled Meat. Meat Research, 2010, 24(8): 45-48.
2010, Vol. 24 
