Study on High Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

The chilled fresh pork was treated by preservative composed of 2% salt and 0.3% lactic acid,the modified atmosphere packaging with five different volume fractions of oxygen was designed,and that treated by placing in air was taken as the control group,according to the change in TVB-N content and pH value during storage,the results show that their fresh-keeping effect of control group is the poorest,the fresh-effect is gradually improved with the increase in content of oxygen in MAP,and it is the best when volume fraction of oxygen is 75%,but if we continue to increase the concentration of oxygen,the fresh-keeping effect would become poorer.