Preservative effects of complex organic acid, lactic acid and citric acid on cooled pork.

The preservative effects of organic acid and complex organic acid on cooled pork and sensory evaluation of quality were studied in the paper.Results showed that total plate count of cooled pork treated with lactic acid and citric acid decreased by 1.8 cfu.g-1,1.5 lg cfu.g-1 than that of the control,respectively when stored at the temperature of 4℃ for 7 days.But they did not affect cooled pork pH.TVB-N also increased rapidly,and reached 0.1963mg·g-1 and 0.1901mg.g-1,respectively.Complex or-ganic acid had the best preservative effect.Total plate count reduced by 3.2 lg cfu.g-1 than control.Pork pH was relatively sta-ble,and remained below 5.0 on the 7th day,TVB-N only 0.1349 mg·g-1.Sensory evaluation results of pork treated with complex organic acid was the most satisfactory.The pork was still fresh,while the other two groups had degenerated.