The pork steaks were stored at 4 °C for 7 days to investigate the effect of oxygen concentrations (0%, 20%, 50% and 80%) in modified atmosphere packaging and air packaging on water holding capacity (WHC) of raw meat and cooked meat. The ultrastructure of muscle, and oxidation of lipids and proteins were also studied. The results showed that purge loss of meat increased with increasing oxygen concentration (P < .05). The extent of oxidation of lipids and proteins was greater in meat packaged under 50% and 80% oxygen. It suggested that the decreased WHC of meat was closely associated with oxidation degree during postmortem storage. Notable sarcomere shortening was consistent with the decreased WHC of meat packaged with 50% and 80% oxygen. It is plausible that the higher drip loss of meat in air packaging was induced by other factors other than the oxidation of protein.

将猪肉牛排在4°C下存储7天，以研究改良气氛包装和空气包装中氧气浓度（0％，20％，50％和80％）对生肉和猪肉的持水量（WHC）的影响。熟肉制品。还研究了肌肉的超微结构以及脂质和蛋白质的氧化。结果表明，肉的净化损失随着氧气浓度的增加而增加（P <.05）。在50％和80％氧气包装的肉中，脂质和蛋白质的氧化程度更大。这表明在宰后存储过程中，肉的WHC降低与氧化程度密切相关。明显的肌节缩短与用50％和80％氧气包装的肉的WHC降低是一致的。空气包装中肉类的较高滴水损失可能是由蛋白质氧化以外的其他因素引起的，这似乎是有道理的。