Abstract:

Sodium lactate is a natural, non-toxic, no sweetness and low calorie food preservative. The cold chain in China
is relatively weak, largely limiting the transportation and distribution of meat and meat products. The addition of harmless
additives to meat to extend its shelf-life has important practical significance. The antibacterial mechanisms of sodium lactate
and its effectiveness when combined with other preservatives are reviewed in this paper. Moreover, future research will
be focused on combining sodium lactate with physical treatment to extend food shelf-life and to predict the inactivation of
spoilage bacteria by sodium lactate, as well as to monitor the spoilage level of meat and meat products in real time.

Key words: sodium lactate, preservative, meat and meat products, quality preservation