Study On Antimicrobial Preservation Of Fresh Prepared Meat In High Oxygen Modified Atmosphere Packaging

Prepared meat was popular among consumers because of its convenience, nutrition and safety and gradually become the trend of meat consumption. However the shorter of its shelf life can seriously affect the flow of products. Modified atmosphere packaging (MAP) has an important role in the extension of its shelf life by filling with different proportions of carbon dioxide, oxygen, nitrogen and other gases, which were determined by the proportions of the meat. In this article, spice, salt and wine were applied for the prepared meat and optimized by response surface experiment. The detailed contents and results of this study were as follows.1 The process optimization of MAP prepared fresh pork. Different dosage of spices and salt can effectively conditioning the physical and chemical quality of products and inhibit the growth of microorganisms in prepared fresh pork at modified atmosphere packaging. The microorganisms, color and other physical and chemical quality of MAP prepared fresh pork had a significant effected (P<0.05) by the addition of wine, complex spices and salt. The results of response surface experiment showed, between the addition of salt and the addition of complex spices and wine, a significant (P<0.05) interaction influence on the total of colonies. The optimum levels of the three factors were determined to be:wine dosage 6.70%, complex spice dosage 1.20%, salt dosage 1.29% and he total of colonies was obtained under these conditions.2 The change of qualities of MAP prepared fresh pork in storage. Different storage temperature and storage time had an important impact on the quality of MAP prepared fresh pork and the product during storage after steam cooking to evaluate its overall sensory acceptability. In the studies, pH and a* of products had a significant decreased (P<0.05) with the prolonged storage time and storage temperature and TBARs and TVBN had an opposite change in the storage. The total number of colonies had a significant change (P<0.05) in the different storage temperature with the prolonging of storage time and a lower storage temperature can inhibited the growth of microbial. After recuperating of fresh pork, the shelf life was six to seven days. In addition, the total sensory properties of the products decreased apparently after three days. According to related analysis, the changes of physical and chemical indicators had an important impact on the sensory properties during storage. The total number of colonies had a significant impact (P<0.05) on TVBN, TB ARs, a* and pH. In conclusion, inhibiting the growth of microbial during storage was important to the quality of products.