| DECLARATION & CERTIFICATION | 第1-4页 |
| TABLE OF CONTENTS | 第4-7页 |
| LIST OF TABLES | 第7-8页 |
| LIST OF FIGURES | 第8-10页 |
| DEDICATION | 第10-11页 |
| ACKNOWLEDGMENT | 第11-12页 |
| ABSTRACT | 第12-14页 |
| 摘要 | 第14-15页 |
| CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW | 第15-28页 |
| ·Introduction | 第15-16页 |
| ·Literature review | 第16-27页 |
| ·Fresh pork | 第16页 |
| ·Quality parameters of fresh meat | 第16-17页 |
| ·Color of meat | 第17-18页 |
| ·Microbial growth and spoilage of fresh meat | 第18-19页 |
| ·Lipid oxidation in fresh meat | 第19页 |
| ·Consumer’s attitude towards fresh meat | 第19-20页 |
| ·Ways to keep the freshness of meat | 第20-21页 |
| ·Low temperature storage | 第21页 |
| ·Modified atmosphere packaging | 第21页 |
| ·Role of oxygen in the modified atmosphere | 第21-22页 |
| ·Role of carbon dioxide in the modified atmosphere | 第22页 |
| ·Role of nitrogen in the modified atmosphere | 第22-23页 |
| ·Packaging materials used for fresh meat in modified atmosphere | 第23页 |
| ·Equipment used for modified atmosphere packaging | 第23-24页 |
| ·Conventional post mortem storage and hot boning | 第24页 |
| ·Change in pH and other parameters during postmortem holding of fresh meat | 第24-25页 |
| ·Lactic acid decontamination of fresh meat | 第25-26页 |
| ·Oxygenation pretreatment of fresh mea | 第26页 |
| ·Ascorbic acid pretreatment of fresh meat | 第26页 |
| ·Shelf life of the fresh pork packed in modified atmosphere | 第26-27页 |
| ·Current problems | 第27页 |
| ·Objectives of the research | 第27-28页 |
| ·Main objectives | 第27页 |
| ·Specific objectives | 第27-28页 |
| CHAPTER TWO GENERATION OF MODIFIED ATMOSPHERE AND PACKAGING OF FRESH MEAT | 第28-54页 |
| ·ADJUSTMENT OF GAS COMPOSITION IN THE MODIFIEDATMOSPHERE PACKAGING | 第28-33页 |
| ·Introduction | 第28页 |
| ·Materials and methods | 第28-29页 |
| ·Results & Discussions | 第29-33页 |
| ·Precautions | 第33页 |
| ·EFFECT OF OXYGEN CONCENTRATION ON THE QUALITYOF FRESH PORK PACKED IN MODIFIED ATMOSPHERE | 第33-44页 |
| ·Introduction | 第33页 |
| ·Materials and methods | 第33-36页 |
| ·Results and Discussions | 第36-43页 |
| ·Conclusions | 第43页 |
| ·Recommendations | 第43-44页 |
| ·EFFECT OFCARBON DIOXIDE CONCENTRATION ON THE QUALITYOFFRESH PORK PACKED IN MODIFIED ATMOSPHERE | 第44-48页 |
| ·Introduction | 第44页 |
| ·Materials and methods | 第44页 |
| ·Results and Discussions | 第44-47页 |
| ·Conclusions | 第47页 |
| ·Recommendations | 第47-48页 |
| ·APPLICATION OFORTHOGONALTEST DESIGN TO OPTIMIZE THE GAS CONCENTRATION IN THE MAP OFFRESH PORK | 第48-54页 |
| ·Introduction | 第48页 |
| ·Materials and methods | 第48页 |
| ·Results and discussions | 第48-53页 |
| ·Conclusions | 第53-54页 |
| CHAPTER THREE EFFECTS OF DIFFERENT CHEMICALPRETREATMENTS ON MAP FRESH PORK | 第54-76页 |
| ·EFFECT OFLACTICACID CONCENTRATION ON THE QUALITYOFFRESH PORK PACKED IN | 第54-63页 |
| ·Introduction | 第54页 |
| ·Materials and methods | 第54-55页 |
| ·Results and Discussions | 第55-61页 |
| ·Conclusions | 第61页 |
| ·Recommendations | 第61-63页 |
| ·EFFECT OFASCORBICACID PRETREATMENT ON THE QUALITYOFFRESH PORK PRETREATED WITH LACTIC ACID AND PACKED IN MAP | 第63-70页 |
| ·Introduction | 第63页 |
| ·Materials and methods | 第63页 |
| ·Results and Discussions | 第63-68页 |
| ·Conclusions | 第68页 |
| ·Recommendations | 第68-70页 |
| ·Effect of oxygeration Preteatment on the quality of fresh meat packed in MAP | 第70-76页 |
| ·Introduction | 第70页 |
| ·Materials and methods | 第70页 |
| ·Results and Discussions | 第70-75页 |
| ·Conclusions | 第75页 |
| ·Recommendations | 第75-76页 |
| CHAPTER FOUR EFFECT OF DIFFERENT POSTMORTEM HOLDING TIME BEFORE PACKAGING ON THE QUALITY OF FRESH PORK PACKED IN MODIFIED ATMOSPHERE | 第76-80页 |
| ·Introduction | 第76页 |
| ·Materials and methods | 第76页 |
| ·Results and discussions | 第76-80页 |
| ·Effect of postmortem storage time before packaging on the a* values of the fresh pork | 第76-77页 |
| ·Effect of post mortem holding time on the pH of fresh pork packed in modified atmosphere | 第77-78页 |
| ·Effect of postmortem holding time on the TPC of fresh pork packed in modified atmosphere | 第78-79页 |
| ·Effect of postmortem holding time on the TBA values of the fresh pork packed in modified atmosphere | 第79页 |
| ·Effect of postmortem holding time on the color acceptability scores of fresh pork packed in modified atmosphere | 第79-80页 |
| ·Conclusions | 第80页 |
| GENERALCONCLUSIONS | 第80-81页 |
| GENERALRECOMMENDATIONS | 第81页 |
| REFERENCES | 第81-87页 |
| APPENDIX | 第87-91页 |
| I. Gas composition calculation using ADX mixture design predicted model of SAS, V8 | 第87-88页 |
| II. TEP standard curve | 第88-89页 |
| III. Visual Spectrum of TBA-malondialdehyde complex | 第89页 |
| IV Sensory evaluation score sheet card sample | 第89-91页 |
| PAPERS PUBLISHED DURINGTHE POST GRADUATE STUDY PERIOD | 第91页 |
