SHELF-LIFE EXTENSION AND COLOUR STABILISATION OF PORK PACKAGED IN MODIFIED ATMOSPHERE PACKAGING CONTAINING CO_2, N_2 AND LOW CO

For extending the shelf life of chilled pork and making it appearing the bright red color during storage course, the experiment of preservation and keeping color were studied with various concentrations CO added into packaging tray, CO binded strongly to myoglobin to form carboxymyoglobin, which appeared a cherry red color. In this study chilled pork was used as experimental materials, CO was used to maintain the shelf life and color stability of chilled pork. The proportion of 1 %CO/50 %CO2/49 %N2 in gas mixture not only extended the shelf life but also made the meat appear attractive bright red color.