Abstract: As one of the most characteristic of Chinese traditional meat products, Chinese spiced beef because of its short shelf life and flavor deterioration problem were seriously affected the development of the modernization and internationalization. In order to solve those problems, this study mainly studied the fresh-keeping effect about Chinese spiced beef in the MAP of different gas components and ratio (vacuum-control, CO2/N2 20:80, CO2/N2 40:60, CO2/N2 60:40, CO2/N2 80:20, O2/CO2/N2 5:70:25, O2/CO2/N2 35:40:25) under 25°C with sensory evaluation, total bacterial count, electronic nose, TVBN, TBA, pH, color as the evaluation index and analyzed the difference of the products in the preservation of MAP and vacuum packaging. The results showed that group (O2/CO2/N2 5:70:25) and (CO2/N2 80:20) could be stored 8-10 days (total bacteria are 4.70~5.08 and 4.67~5.04 log CFU g-1, respectively) and compared with vacuum packaging (total bacteria 6.03~6.69 log CFU g-1) extending at least 30% shelf life. TVBN values (23.42 and 21.98 mg/100 g), TBARS (0.31, 0.37 mg/100 g) and sensory score (5.5) of (O2/CO2/N2 5:70:25) and (CO2/N2 80:20) were significantly better than the vacuum packaging (30.59, 0.55 mg/100 g, at the end of storage.
Xiaoping Gao, Xianqing Huang, Dan Hai, Gaiming Zhao, Miaoyun Li, Yanxia Liu, Lingxia Sun, Qiuhui Zhang, Wei Tian and Jianwei Zhang, 2014. Effect of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef. Journal of Food Technology, 12: 25-32.