The gas mixture ratio of modified atmosphere packaging for chilled meat was optimized to strengthen preservation effects. Based on simplex-centriod design, total bacteria count, total volatile basic nitrogen (TVB-N) value,pH value and sensory score were used as indices to evaluate the effect of gas mixture ratio(O_2,CO_2 and N_2)on chilled meat. Compared with the control group of pallet packing, a fitting mixture of gas could obviously inhibit bacterial growth, reduce TVB-N production and maintain sensory quality.The indices showed significant correlations with each other(p
