Abstract: For searching a natural,safe,and availabal fresh-keeping agent of cooling meat, a test about the fresh-keeping effectof three natural materials: GNa solution.Lysozyme and Nisin was studied indivdually.The results showed that: when the threefresh-keeping agents were single used, the effect of Lysozyme was not only obviously better than control group, but also notablybetter than GNa solution group and a little better than Nisin group as well. So the primary test result has been obtained.

Key words: Cooling meat , Fresh-keeping of meat , Lysozyme Nisin