Abstract：The aim of this study was to investigate the effects of the compound antiseptic on shelf life of the chilled meat. Chilled meat were treated by 1% acetic acid+3% citric acid+0.1% ascorbic acid and 1% acetic acid+1% lactic acid+0.2% tea polyphenols, then the total plate counts, coliform groups, TVB-N and sensory parameters were measured at 0,3,6,9 days. The results indicate that chilled meat treated by 1% acetic acid+1% lactic acid+0.2% tea polyphenols can preserve for 6 day, with lower total plate counts, coliform groups, TVB-N and acceptable sensory parameters.
李红民；徐胜；肖华党；甘泉. 复合保鲜剂对冷鲜肉货架期的影响[J]. 肉类研究, 2010, 24(10): 43-45.
LI Hongmin;XU Sheng;XIAO Huadang;GAN Quan. Effects of the Compound Antiseptic on Shelf Life of the Chilled Meat. Meat Research, 2010, 24(10): 43-45.
2010, Vol. 24 
