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| Effects of High Oxygen and Carbon Dioxide Modified Atmosphere Packaging on the Quality of Chilled Pork |
| LI Su, ZHAO Bing, ZHANG Shunliang, PAN Xiaoqian, ZHOU Huimin, CHEN Wenhua, QU Chao, LI Jiapeng* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract In order to improve the quality of chilled meat, prolong its shelf life, and also broaden the marketability of
modified atmosphere packaged meat and meat products, we studied the effects of vacuum packaging (control) and high
oxygen and carbon dioxide modified atmosphere packaging (MAP) on the quality of chilled pork. Total bacterial count,
color, pH value, water holding capacity (WHC), total volatile basic nitrogen (TVB-N) value, sensory evaluation were
measured and flavor characteristics were determined using electric nose to evaluate the quality of chilled meat during
storage. The results showed that a suitable MAP treatment could effectively inhibit the growth of microorganisms, and high
oxygen MAP could effectively maintain good color and WHC of chilled fresh pork. Chilled meat packaged in an atmosphere
of 70% O2, 20% CO2 and 10% N2 exhibited better color, higher WHC and lower TVB-N value. Moreover, the sample
maintained good flavor and gained higher overall sensory score at the late storage stage, and it had good eating quality after
11 days of storage at 4 ℃.
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