Abstract: Fresh pork in supermarket was packed by high-oxygen modified atmosphere packaging (MAP). The infections of different barrier genes for pH value, sanitation index and fleshcolor shelf life were researched by orthogonal test for O2, CO2, saltand lactic acid. The results showed that in high-oxygen MAP the fresh pork, pH value, bacteria gross count and E.coil markedlyfell(p<0.01)at 3±2℃ stored for 48h, were kept in the optimum state, and later laxly improved. After 5 days it could reachto the two-grade standard of the fresh pork, well consistent with the sensory organ assessing result. O2, CO2, and salt weremarkedly in negative correlationship with pH value, bacteria gross count and E.coil by correlationship analysis of regress testfactors. The result of optimizing orthogonal test was the managing combination of 70%O2～30%CO2～2%salt.

Key words: fresh pork in supermarket, high-oxygen MAP, bacteria gross, fleshcolor shelf life