Application of Extraction of Garlic in Chilled Meat as a Preservative
CHEN Hongsheng;DIAO Jingjing;YANG Jian
1.College of Food Science,Heilongjiang August First Land Reclamation University,Daqing 163319;2.Agri-Food Processing Development Centre of Heilongjiang,Daqing,163319,China
Abstract：Chilled meat,delicate flavor,higher nourishment value,safety,hygiene,is a current extensively applied sales form of fresh meat abroad.Deterioration and discolouration are usually happened during the course of storage and sale.Extraction of garlic possessed antibacteria and antioxidant antivity.The paper described the mechanisam of antibacterial and antioxidant activity,expounded the development progress of chilled meat and extraction of garlic,viewed the development prospect of natural preservation agent(extraction of garlic) in chilled meat for antibacterial and preservation.
2009, Vol. 23 
