DAI Jin, LIANG Rong-rong, LUO Xin, LIU Cheng-long, WANG Ren-huan, HOU Xu, ZHANG Yi-min, MAO Yan-wei, YANG Xiao-yin
The objective of this study was to evaluate the quality traits of chilled pork packed under different packaging conditions. The experimental packaging systems were vacuum packaging( VP),overwrap packaging,high oxygen modified atmosphere packaging( HiOx-MAP)( 70% O2+ 30% CO2),and carbon monoxide modified atmosphere packaging( CO-MAP)( 0. 4% CO + 30% CO2+ 69. 6% N2). The meat was stored at 2 ℃ for 26 days,and analyzed for the color,microbial counts,total volatile basic nitrogen( TVB-N) and drip loss of the meat every four days.Both MAPs could inhibit the total viable counts( TVC),Pseudomonas spp.,and lactic acid bacteria more effectively than other packaging systems. VP also represented a good performance for inhibition of the bacterial growth,but it had a lower score for drip loss,and was in a lower level of L*and a*value than those of two MAPs. For TVB-N,there was no significant difference among VP and two MAPs,but the value was lower than overwrap packaging. HiOxMAP could inhibit the aerobic bacteria,and kept meat look fresh in early storage period,but drove meat darker in later days. CO-MAP could not only inhibit bacteria but also keep the L*and a*value at a highest level,which indicated that CO-MAP was the best way and a ideal packaging method for chilled pork.