Abstract: The purpose of this study was to determine the effect of apple polyphenol on color stability and lipid oxidation of fresh pork packed with oxygen permeable film. The results were as follows: Apple polyphenol not only prohibited the oxidation of lipid in meat but also stabilized the red color of fresh pork. The color could be effectively protected by 0.05% apple polyphenol used alone. The effect of antioxidation and color stabilization was greatly enhanced when apple polyphenol was used with ascorbic acid or nicotinic amide. The color of meat samples treated with 0.05% apple polyphenol+0.05% nicotinic amide could keep stable redness for 7 days when stored at 5±1℃. The TBA and TVB-N value were 0.3mg/kg and 14.7mg/100g respectively.

Key words: apple polyphenol, meat color, lipid oxidation, myoglobin