Abstract: he effectiveness of nisin in preservation of fresh pork was assessed through microbiological assay,pH and TVBN value examination and sensory evaluation during storage under vacuum-package and low temperature conditions.The results showed that the microbiological value of treatment groups was lower than that of the control.The effect of combination of nisin and other preservatives was better than that of nisin used alone.pH value appeared to have a decline trend after an initial ascent.TVBN value increased gradually during storage,which wasn’t related to corresponding microbiological results completely.Sensory evaluation showed that the addition of nisin and other preservatives had no negative effect on sensory quality of fresh pork.

Key words: Native nisin Fresh pork Preservation