Comparative study of the fresh-keeping effect of the two kinds of complex fresh-keeping films on chilled meat

Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively. The result revealed that the chitosan coating is superior to the collagen albumen coating: both of them can be used for keeping microbe growth down and prolonging the freshness of the chilled meat. At the same time we discovered that composite phosphate, hetero-ascorbic acid nicotinamied along with cigarette amide possess an evident sheltering effect on the flesh colour and the coatings remarkably cut down the amount of juice being washed away.