Effect of Oxygen Concentration on the Quality of Fresh Pork Packed in Modified Atmosphere

Fresh pork bought from local market of Wuxi was packed in modified atmosphere comprised different amount of O_2 along with 20% CO_2 respectively in each package, and was stored for 8 days at 4 ℃. The samples were evaluated in terms of TVBN value, TBARs value, color acceptability score, overall acceptability score and microbial count. The results showed that the better ratio of O_2 and CO_2 was 45:55(v/v). However, TBARs value of 45% O_2 is significantly lower than 55%. So the optimum ratio of O_2 and CO_2 was 45:20(v/v).