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《Storage and Process》 2004-04
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Effect of CO-modified Atmosphere Packaging on Shelf Life and Color Stability of Chilled Meat

DAI Rui-tong,NAN Qing-xian(College of Food Science and Nutritional Engineering,CAU,Beijing 100083,China)  
Chilled meat packaged in different modified atmosphere containing CO2, N2, O2 and CO and stored in (1±1) ℃ showed,chilled meat stored in 0.5%CO/60.4%CO2/39.1%N2 for 28 days still kept bright red and TVB-N value was lower than 20 mg/100 g. Chilled meat stored in 70%O2/30%CO2 can keep bright red for one week and then would develop strong off-odor and brown color. Chilled meat packaged in 60%CO2/40%N2 or vacuum could keep TVB-N value lower than 20 mg/100 g for 28 days, but the color would be brown or dark pink and unacceptable by consumes.
【Fund】: 国家“十五”科技攻关项目(2001BA501A11)
【CateGory Index】: TS251
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