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| Study on the Filtration of Cured Meat's Compound Preparation |
| Zhang Er-yan;Qiao Fa-dong;Meng Jia |
| Henan University of Technolog y ,Colleg e of Bioeng ineering ,Zheng zhou,Henan 450001,China |
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Abstract Firstly the microbe of fresh meat was separated in this experimentation,then in order to control B. thermosphacta and Staphy lococcus,antibacterial zone trials were carried out by cured meat’s compound preparation.At last,cured meat tried out,the result shows:NaCl 3.5%,lactic sodium 2%,citric acid 2%,acetic acid 1.2%, Vc 0.2%,the antibacterial effect was the best,according to which we can produce low-salt cured meat.
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2008, Vol. 22 
