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| Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution |
| Hao Jiaomin |
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Abstract The effect of five acids in combination to the shelf life of mutton is studied in this experiment.As a result,the combination as 4% Acetic Acid,1% Lactic Acid,1 5% Ascorbic Acid,4% Sodium Thiosulfate,2% Potassium Sorbate is the best for restraining the growth of bacteria in mutton,and makes the shelf life longest comparatively.
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2003, Vol. 17 
