Abstract: Based on the past studies,the L9(34) orthogonal experiment was made to investigate further the fresh-keeping effect of lysozyme, Nisin on cooling meat with the use of potassium sorbic acid (PSS). By the assaying of 14 sensory, physiochemical, microorganism indexes, it was testified that the combinative use of lysozyme,Nisin and PSS could prolong effectively the preservation time of cooling meat. After 30 days storage, those indexes maintained the state of fresh meat. According to the range analysis of the orthogonal test results, the preservation solution for cooling meat, prepared with 2.5‰Nisin, 2.5‰lysozyme, 2‰ PSS and adjusted to pH4.5 with lactic acid, showed good effects of preservation.

Key words: cooling meat, Nisin, lysozyme, potassium sorbic acid, preservation