Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality. The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.

• 与壳聚糖相比,气调包装对冷却肉具有更好的保鲜效果,且感官质量也更好,气体配比为50%25O2+25%25CO2+25%25N2的处理组效果最佳,能使冷却肉保质期达到7d以上;