Effect of processed ingredients on the quality of the chilled and prepared meat in modified atmosphere packaging

With fresh pork as raw materials, taking salt, the composite spices, cooking wine content as the orthogonal experiment factors to explore the quality change of chilled prepared meat of modified atmosphere packaging at 4℃. Results indicated that redness value of chilled prepared meat increased, shear force value, moisture content rised little which compared with fresh meat. In the storage process, pork color gradually deteriorated, but it was still acceptable in the shelf period. Shear force value showed an upward trend. There was significant interaction between salt and compound spices and wine content on the shear force value (p<0.05) . Through intuitive analysis of orthogonal test and regression analysis of shear force value, the result of optimizing orthogonal test was obtained as follows:the managing combination of 2%salt, 1%spice and 7% wine.