Abstract：Abstract: Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4?à1℃) for three weeks.The physical and chemical indicators (TVB-N and TBARS), and sensory evaluation were measured weekly. The results showed that: 1) Chilled pork with CO-MAP packaged during storage TVB-N and TBARS were not only low, but the red was stability and without any odor. 2) vacuum-packed group of chilled pork during storage ,TVB-N and TBARS were relatively low, at the end of storage had a slight smell odor. 3) The oxygen modified atmospherepackaging, TVB-N and TBARS of the chilled pork were relatively high, especially fat oxidation accelerated, bright red color became brown after 1 week quickly, and bad odors , it is only suitable for chilled pork with shelf-life in 1 week.
赵建生；柴会悦；黄现青；冯坤；赵光辉；曹翠红. 四种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化[J]. 肉类研究, 2010, 24(3): 45-48.
ZHAO Jiansheng;CHAI Huiyue;HUANG Xianqing;FENG Kun;ZHAO Guanghui;CAO Cuihong. Physical, Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage. Meat Research, 2010, 24(3): 45-48.
2010, Vol. 24 
