고 CO2농도 기체조성으로 자동제어된 용기에 저장된 삼겹살의 품질특성

Abstract

Container system automatically controlled in its atmosphere of high CO2/low O2 was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0°C for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO2 and 7~10% O2 through time-controlled intermittent CO2 injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO2 and mildly low O2 concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.