Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions
WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng
1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi’an 710119, China; 3. Shaanxi Provincial Key Laboratory of New Concept Sensors and Molecular Materials, Xi’an 710119, China
Abstract：To provide a reference for the preservation and shelf-life extension of meat, this study analyzed the effect of sustained-release chlorine dioxide on meat quality at different storage temperatures. Fresh chicken and pork were stored in a closed chamber with or without (control) chlorine dioxide at 25 or 4 ℃ for 36 and 60 h. The experiments were conducted in three separate batches on days 1, 21, and 41 after opening the agent. During storage, meat color, textural properties, and total volatile basic nitrogen (TVB-N) content were determined. After 36 h of storage at 25 ℃, the lightness value of chicken in the first batch increased by 15.07% compared with the control group. After 60 h of storage at 4 ℃, the redness value of pork in the first batch decreased relative to the control group. The hardness of both chicken and pork showed a decreasing trend with storage time. At the end of storage at 25 ℃, the hardness of chicken in the first and second batches decreased by 15.24% and 20.85%, respectively. For both chicken and pork in each batch, TVB-N contents increased with prolonged storage time at both temperatures. The TVB-N content of chicken in the first and second batches was lower than that in the third batch throughout the storage period irrespective of storage temperature. The TVB-N content in the control group of pork was higher than that in the experimental groups during the entire storage period. These findings suggest that sustained-release chlorine dioxide helps maintain meat color stability, delays deterioration in textural properties and TVB-N content accumulation, and effectively extends the shelf life of meat products.
万小辉，张朵朵，高 斌，彭军霞，王 佩，刘永峰. 二氧化氯缓释剂对不同贮藏条件下猪肉和鸡肉品质的影响[J]. 肉类研究, 2025, 39(12): 53-59.
WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng. Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions. Meat Research, 2025, 39(12): 53-59.
2025, Vol. 39 
