Abstract：In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0～4℃ was studied in this paper. The results showed that the primeval germ accounts of chilled meat superficial was differently reduced by using different preservatives. The natual preservative of acetic acid 1g +lactic acid 1g+shell- polysacchrid 0.5g+tea polyphenol 0.1g+distilled water 100g is the best of the 8 natural preservatives; the natural preservative of acetic acid 1g +lactic acid 1g+shell-polysacchrid 1g+distilled water 100g is the best of the 8 natural preservatives, which can hold fresh meat at the first grade for 15d under 4℃, longer than the one without spraying natural preservative by 8d.
2005, Vol. 19 
