2009•Food Science and Technology InternationalRequires access
Applied research of Nisin and natamycin in chilled meat
Zhang Yin
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Abstract
Research on the function effort which different density of nisin, Natamycin and the combine of Nisin, natamycin and lactic acid to chilled meat, It was revealed form the further studies that the best effects of mainting the quality of chilled meat was obtained when Nisin(0.008%), natamycin(0.012%)and lactic acid(3%) were added together.