按5种气调方式包装新鲜猪肉，于低温（约3.79 ℃）下储存，检测了鲜猪肉挥发性盐基氮（TVB-N）含量、pH值、感官指标和包装内的气体组分含量等指标。实验结果表明：采用高氧气调包装，鲜肉货架寿命长达24 d，且能够保持猪肉的鲜红色，较适宜用于鲜肉冷链运输和货架销售；抑菌剂在低温储存环境中，能将鲜猪肉的货架寿命延长25%。

Fresh pork was placed in low temperature (about 3.79 ℃) after packaging with five kinds of modified atmosphere packaging. Total volatile basic nitrogen (TVB-N), pH value, sensory index, O-2 and CO-2 concentration in the packaging were tested. The results showed that the shelf life of fresh pork was up to 24 days in high oxygen modified atmosphere packaging under low temperature storage which could maintain the bright red color of fresh meat and was propitious to logistics and transport, and supermarket retail; antibacterial agents increase the shelf life of fresh meat by 25% in low temperature storage environment.