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Topics funded by the Kunming SME Technology Innovation Fund (CJ2006078). Cooling a 24h pig longissimus muscle (normal meat and PSE meat) post-mortem study for the material, the use of CO the CO 2 N 2 O 2 the four filling gas combination of modified atmosphere packaging, storage at 4 ± 1 ℃, respectively, in the determination of the relevant indicators in the first days 0,5,10,15,20 days 0,3,6,9, and The determination results do variance analysis, so as to study the impact of CO modified atmosphere packaging of chilled meat color and shelf life. The results show that: 1 chilled meat of the four treatment groups containing CO modified atmosphere packaging of chilled meat color during storage, a * and C * increased to varying degrees, in the first 15 days, the anaerobic group (treatment 1) a * significantly greater than the aerobic group (p lt; 0.05) between groups C * the difference was not significant (p gt; 0.05); 15 days, anaerobic group (treatment 1) L * significantly less than oxygen group (p lt; 0.05); anaerobic group (treatment 1) b * h on day 10, 15, are significantly less than the aerobic group (p lt; 0.05). Mb concentration of a downward trend in the storage process, each treatment group chilled meat Mb concentration affect the difference was not statistically significant (p gt; 0.05); processing in the first 15 days after, MbO 2 concentrations were significantly increased in the first 20 days was significantly greater than the aerobic group (process 2, 3, 4) (p-LT; 0.05); days 10,20, the processing 1 and the processing on the concentration of between 2,3 MetMb significant difference (p lt; 0.05), probably because of myoglobin conversion became the more stable mbco, reduced generation of MetMb; (processing 2,3,4) MetMb% greater than in the first 20 days, aerobic group 40%, exceeding the acceptable range; the browning coefficient (BI value) during storage, the overall downward trend may be more and more myoglobin into red part (COMb, and MbO the 2 ) due. The Institute selected four combination of modified atmosphere containing CO filled gas can significantly improve the flesh-colored, so chilled meat to remain stable during the storage period, bright red. Compared with the anaerobic group, CO, and O 2 of the co-existence can make the flesh more natural. 2 samples of four treatment groups containing CO modified atmosphere packaging on the shelf life of chilled meat in storage to the first 15 days, the smell has been difficult to accept, TVB-N value exceeds 15mg/100g, the the colony total number of more than 106 cfu / g, but TBA also 0.202 0 .664mg/kg acceptable within each treatment affect the difference was not statistically significant (p gt shelf life of chilled meat; 0.05). The preferred optimum gas composition 2 / 50% CO 2 / 25.6% N 2 (Treatment 2 0.4% CO/24% O of ) this gas ratio of modified atmosphere packaging can significantly improve the chilled meat flesh-colored, and the shelf life of chilled meat up to 10 days (4 ± 1 ° C). 3 containing CO modified atmosphere packaging PSE fleshy color PSE meat by modified atmosphere packaging after the 9-day storage period, anaerobic modified atmosphere packaging group (0.4% CO/50% CO 2 / 49.6% N 2 ) enables PSE meat in the case of larger luminance value (L * gt; 57), the color rendering red; process 1 a * on the 6th day after more than 15 , and the difference between aerobic group was significantly (p lt; 0.05), while the aerobic group of PSE meat L * and a * were not affected significantly (p gt; 0.05); anaerobic group (treatment 1) b * and h 6,9 day, significantly lower than the aerobic group (p lt; 0.05), and C * significantly higher than that of aerobic group (p lt; 0.05). Each dealing with the impact of of Mb and MetMb concentration no significant difference (p gt; 0.05), but the anaerobic group (treatment 1) MbO 2 concentrations during storage were higher than the aerobic group, and in the first 9 days was significantly higher than that of aerobic group (p LT; 0.05). Can be seen from the results, PSE meat packaging of oxygen-free group, due to the the presence of COMb, flesh-colored render bright red little the aerobic group PSE fleshy color changes, which speculated that the the PSE meat whitish reason not only with the meat surface moisture over The more the reflection of light larger, but may be associated with the state of presence of myoglobin.
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