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| Effect of CO-modified Atmosphere Packaging on Color Protection on Chilled Meat |
| WANG Yonglin;ZHAO Jiansheng |
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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.
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| [1] |
LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen. Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin[J]. Meat Research, 2022, 36(2): 15-20. |
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2010, Vol. 24 
