Effect of different controlled atmosphere to pork's shelf life preserved in ice-temperature

In order to ascertain the rewarding air ration to prolong the shelf life of pork preserved in ice-temperature.This article packaged them into six groups (low oxygen group (100%N2) , control group (80%N2, 20%O2) , high oxygen Ⅰ (60%N2, 40%O2) , high oxygen Ⅱ (50%N2, 50%O2) , high oxygen Ⅲ (40%N2, 60%O2) , and high oxygen Ⅳ (20%N2, 80%O2) .By the study of sensory evaluation, pH value, bacterial count, wastage rate of juice, and TVBN, the result showed that fresh pork of control group and pork preserved in high oxygen Ⅱ lost their practical value after 8d.The low oxygen group and the high oxygen Ⅳ were twofold of control group.High oxygen Ⅰ and high oxygen Ⅲ appeared the longest shelf life, the pork still had eating value at the 20d.High oxygen Ⅰ and high oxygen Ⅲ could prolong the shelf life of pork preserved in ice-temperature.