Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.
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机译：干腌猪颈肉样品在真空包装（VP）或气调包装（MAP; 25％CO2 + 75％N2）条件下于10°C保存90天。储存90天后，含MAP的干腌猪颈产品的pH，水分，水分活度，总需氧细菌和肠杆菌科计数显着低于VP（p <0.05）。然而，具有MAP的猪肉产品的CIE b *和2-硫代巴比妥酸反应物质（TBARS）值明显高于具有VP的猪肉产品（p <0.05）。储存30天后，带有MAP的样品的总有氧细菌计数和肠杆菌科计数低于具有VP的样品。感官结果表明，在储存期间，VP和MAP均降低了香气，风味和嫩度评分，并且储存> 60天后的评分均低于第1天。总之，尽管脂质氧化程度较高，但储存的样品在10°C下90％的含25％CO2的包装中，细菌计数比真空包装的样品低。因此，应在调整后的二氧化碳浓度下对干腌肉的包装进行进一步研究。
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