关键词: 猪肉, 保鲜, 冷却肉, 保鲜液, 醋酸

Abstract: In this paper, the effect of preservation that fresh pork was dealed with different preservative solutions, packed bypolyethylene pockets and then stored at 0～4℃ was studied. The results showed: The primeval germ accounts of meatsuperficial was differently reduced by using different preservative solutions. The preservative solution A1 and A2 (included in1.0% acetic acid, 2.5% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C, 2.0% sodium chloride) and B (includedin 0.8% acetic acid, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growing of bacteria remarkably . Thepreservative solution C (included in 2% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growingof bacteria at beginning ten days of storing. And they could delay rising of the value TVB-N, and could lengthen remaining qualityterm of cooled pork . Cooled pork by using A1, A2, B, C could preserve 22, 24, 26 and 17d. Cooled pork by using the preservativesolution D (included in 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C,1.5% sodium chloride) and E (water) and the contrastcould only preserve 3d.

Key words: pork, preservation, cooled meat, preservative solution, acetic acid