Abstract：Meat preservation is always an important factor limiting the development of Chinese meat products. Chemical
preservatives have been recognized to threaten consumers health. Hence, the priority of natural preservatives over chemical
preservatives is necessary to ensure both the flavor and safety of Chinese meat products. Natural preservatives have the
benefits of nontoxicity, high efficiency and broad antimicrobial spectrum. This paper describes physicochemical properties,
antimicrobial spectra, antimicrobial mechanisms of several natural preservatives, briefly introduces their current research and
application status, and predicts development prospects of natural preservatives in our country.
2011, Vol. 25 
