Studies on Multiple Preservative Solution Used in the Preservation of Cooled Pork

In this paper, the effect of preservation that fresh pork was dealed with different preservative solutions, packed bypolyethylene pockets and then stored at 0～4℃ was studied. The results showed: The primeval germ accounts of meatsuperficial was differently reduced by using different preservative solutions. The preservative solution A1 and A2 (included in1.0% acetic acid, 2.5% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C, 2.0% sodium chloride) and B (includedin 0.8% acetic acid, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growing of bacteria remarkably . Thepreservative solution C (included in 2% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growingof bacteria at beginning ten days of storing. And they could delay rising of the value TVB-N, and could lengthen remaining qualityterm of cooled pork . Cooled pork by using A1, A2, B, C could preserve 22, 24, 26 and 17d. Cooled pork by using the preservativesolution D (included in 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C,1.5% sodium chloride) and E (water) and the contrastcould only preserve 3d.