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| Effects of the Compound Antiseptic on Shelf Life of the Chilled Meat |
| LI Hongmin;XU Sheng;XIAO Huadang;GAN Quan |
| 1. Jiangsu Yurun Food Industry Group Co., Ltd., Nanjing, 210041;2. Anhui Furun Meat processing Co., Ltd.,Fuyang, 236000 |
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Abstract The aim of this study was to investigate the effects of the compound antiseptic on shelf life of the chilled meat. Chilled meat were treated by 1% acetic acid+3% citric acid+0.1% ascorbic acid and 1% acetic acid+1% lactic acid+0.2% tea polyphenols, then the total plate counts, coliform groups, TVB-N and sensory parameters were measured at 0,3,6,9 days. The results indicate that chilled meat treated by 1% acetic acid+1% lactic acid+0.2% tea polyphenols can preserve for 6 day, with lower total plate counts, coliform groups, TVB-N and acceptable sensory parameters.
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2010, Vol. 24 
