Storage life and color stability of chilled pork packaged in an atmosphere with different concentration of carbon monoxide

Chilled pork packaged in a modified atmosphere with CO of different concentration and vacuum were stored at (4±1)℃ to study the effect of atmosphere composition with CO on storage life and color stability. The results show that: Compared with vacuum packaging, chilled pork stored in an atmosphere with CO can not extend the shelf life remarkably, since its TVB-N value was over 0.15mg/g and the number of total microflora counts was more than 106cfu/g for 25 days; Chilled pork stored in an atmosphere with CO can still keep bright red, but there were no significant differences in color among atmosphere packaging with CO of different concentration, while vacuum packaged chilled pork would be brown or dark pink.