Study on the Fresh-keeping Technology of Cooling Meat Production

Abstract

Abstract: The fresh-keeping effects of GNa Solution, Nisin and lysozyme on t he cooling meat were studied in this test. The result showed that GNa Solution h ad a good effect on maintai ning the sensory indexes of meat . Nisin had a distinc t effect on curbing the so uring of fat, inhibiting the reproduce of G+ bacteri a and Escherichia coli. Ly sozyme had a significant effect on controlling the re produce of bacteria, and de celerating the rising of the value of TVB-N.An idea l effect was gotten in the t est as a result of the use of the combinations of G Na solution, lysozyme. The fi fth group had the most ideal effect.

Key words: cooling meat, GNa solution, Nisin, lysozyme, fresh keeping of meat, m eat sciences

MA Mei-Hu, GE Chang-Rong, WANG Jin, GU Ren-Yong, FU Wei-Chang, LI Yun-Ju, CHEN Chang-Jiao, PENG Man-Shan, HONG Liang-Fa. Study on the Fresh-keeping Technology of Cooling Meat Production[J]. FOOD SCIENCE, 2003, 24(4): 74-82.

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Study on the Fresh-keeping Technology of Cooling Meat Production

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