Abstract：Banana peel flavonoids and propionic acid were mixed at different ratios and then diluted into different final concentrations, before being applied to soak fresh pork. Sensory evaluation and physiochemical determination was performed on treated pork during storage at ambient temperature. The 1：1 mixture of banana peel flavonoids and propionic acid at the concentration of 1.5% provided optimum preservation of pork, resulting in a shelf-life of 3 d compared with 1 d for the control. Moreover, pH, total volatile basic nitrogen （TVB-N） content and H2S generation showed a significant decrease in the treated pork when compared with the control, suggesting that banana peel flavonoids-propionic acid mixtures can preserve fresh pork at ambient temperature.
2011, Vol. 25 
