Effects of the combination of moderate electric field and highoxygen modified atmosphere packaging on pork meat quality during chill storage

摘要

This research aimed to evaluate the influence of moderate electric field (MEF) onpork meat quality. The meat samples were randomly packaged in polyethylene traysunder air (control) or packaged in EVOH trays under a modified atmosphere with80% O_2/20% CO_2 with MEF (MEF–modified atmosphere packaging [MAP]) or withoutMEF (MAP). During storage at 4 ± 1℃ for 18 days, the total viable count (TVC)of the MEF–MAP group was significantly lower than that of the control and MAPgroup (p < .05). The MEF–MAP group showed a longer period of bright red than theMAP group. The drip loss and cooking loss of pork meat in the MEF–MAP group werelower than the other groups. The tenderness of the MEF–MAP group was improvedcomparing to the MAP group. It demonstrated that MEF–MAP could improve thechilled pork meat quality and extend the shelf life for 9 days compared to the controlas a result of the potential antibacterial role of high CO_2 and MEF.Practical applicationsThis research elucidated that the combination of MEF and high-oxygen MAP couldimprove the pork meat quality, such as low drip loss and cooking loss, good tenderness,and extended shelf life during chill storage. The combination of MEF and MAPwas proved to be a promising and innovative storage technology for fresh pork meat.