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| Research Progress on the Novel Preservative of Chilled Meat |
| HUANG Wei |
| College of Food Science, Southwest China University, Chongqing 400715 |
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Abstract This paper reviewed the latest research progresson preservative for chilled meat. Biological
fresh-keeping agent, natural fresh-keeping agents and coating fresh-keeping agent and their principle,
development and application were provided in this article. Otherwise, Nisin and Lysozyme were
presented detailedly. Also the application status and trends of the technology were analyzed so to lay a
foundation and reference for further study and production.
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2009, Vol. 23 
