Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature

In order to explore the effect of high oxygen modified atmosphere on quality of Anhui native breed pork stored at chilling temperature, Wei pig was selected for this study. Longissimus dorsi muscles from Wei pig were packaged in both high oxygen concentration (72%O₂+28%CO₂, 82%O₂+18%CO₂) and control atmosphere (80%N₂+20%O₂), then stored at 4 ℃ for 9 days. Physicochemical properties (drip loss, pH, meat color) and safety properties (acid value, peroxide value, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen content (TVB-N), total colony count) were monitored. Results showed that high oxygen modified packaging significantly reduced drip loss of meat sample (P<0.05), and delayed the increase of pH value caused by spoilage during later storage period (P<0.05). In addition, L^* and b^* values of high oxygen groups were higher than control group, and a^* values decreased relatively slowly. Thus, high oxygen packaging helped to maintain the meat color. Moreover, the acid value of high oxygen groups was significantly lower (P<0.05), while the peroxide value was obviously higher. TBARs value of the high oxygen groups continued to increase during storage, and was higher than control group (P<0.05), while the total colony count and TVB-N content were relatively lower. Combined with the total number of colonies and other indicators, the shelf life of the high oxygen modified packaging group was 4 days longer than that of the control group, and the quality loss was less.