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Shelf-life of pork packaged under CO₂ was observed and the optimal volume of C0 gas was determined . High gas barrier film, 1?VOH(CO₂ permiability; 1 cc/crri=24 hatm) was used as packaging material and the volume ratios of sample to CO₂ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during thstorage at 41C for 31 days. TPC of vacuum packaged pork increased up to 4.6 X 10^6 CFU/㎠ in 24 days while that of CO₂ gas packaged pork 4.5 X 10^5 CFU/㎠ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a valr,es were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P$lt;0.05).
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