Research On The Color Protection Technology On Chilled Pork

This paper analyzed the factors which inflenced the color of the chilled pork, selected the best gas proportion of modified atmosphere packaging, evaluated the safety of CO MAP and made Safety operation method of CO MAP on the chilled pork. The change law of Metmyoglobin reductase activity after slaughtering and the relationship between controlling method and color stability were researched.Research results are as follows:1 The colorof meat is decided by the content and the location of Mb,MbO₂ and MMb, which are the three different chemical forms of Myoglobin.2 The experiment of using BHA, PG and ascorbic acid (AH₂) on the chilled pork indicated that PG and anti-oxidants not only inhibited the oxidation of fat in chilled pork, but also maintained the meat color greatly.3 Using 0.5% CO/ 60% CO₂/ 39.5% N₂(CO packaging), vacuum packaging, 70%O₂ / 30%CO₂ (high-oxygen packaging) and 60%CO₂ / 40%N₂ (oxygen packaging) to pack the chilled pork and storage in the temperature of 1±1℃seperately.The results showed that the chilled pork of CO packaging had a bright red colour and its freshness was under the demanded detection limit of international laws.4 It discussed the relationship between the activity of metmyoglobin reductase after slaughtering, and color stability. Metmyoglobin reductase could maintain a high activity for two weeks in the temperature of 4±1℃, Metmyoglobin reductase can reduce the content of Metmyoglobin continuously and had a major effect on stabling meat colour.5 The research of MMB indicated that MMB had the highest activity at pH 6.5, MMB activity still good at 10℃. Therefore we could create non-O₂ and pH6.5 packageing tenvironment by vacuum-packed, mature to regulate the activity of the enzyme to get the better meat color.6 The safety analysis of CO showed that the trace CO MAP can maintain meat color, the security of meat, and do not harm to the consumers.