Effects of Organic Acids Mix and Modified Atmosphere Packaging on the Storage Quality of Sliced Bacon

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% CO2 + 50% N2 (50% CO2-MAP) and 100% N2 (100% N2-MAP), and stored at 5℃ for 14 d. The 50% CO2-MAP showed a higher pH value (p