The Change Patten of Beef Quality During the Storage Period in Different Modified Atmosphere Packaging

The present study is investigated the affect of different modified atmosphere packaging(MAP) to beef quality during the storage period,to explore the suitable cool-fresh beef storage packaging method in Xinjiang.The beef kept by the 5 kings of methods MAP storage under 4 ℃,and to observed storage result in fresh beef,and measured the beef on physical and chemical,aerobic plate count and colour.The results showed that the physical and chemical indexes and the total bacterial colonies were different at various MAP.The group C has better color,and its total volatile basic-nitrogen,pH,aerobic plate count are lower than others during 24 d.MAP can prolong the beef the shelf life.