Study on High-Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

Abstract:

Modified atmosphere packaging (MAP) is used CO2, O2, N2and other protective gas which have different effects to extend the preservation period. 2% salt and 0.3% lactic acid preservative-treated chilled fresh pork are placed controlled group, 45%, 55%, 65%, 75%, 85% of six different concentrations of oxygen with modified atmosphere packaging to test TVB-N and pH changes during storage. The results show that their fresh-keeping are followed by 75%> 65%> 55%> 85%> 45%> CK, and 75% group has the best fresh-keeping effect, and if we continued to increase the oxygen concentration, the fresh-keeping had been worse.

• Periodical: Applied Mechanics and Materials (Volume 200)
• Pages: 474-477
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.200.474
• Online since: October 2012
• Authors: Su Fen Zhao, Xin Fang Li, Xiao Yan Liu
• Keywords: Chilled Pork, Fresh-Keeping, High Oxygen, Map

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