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The fresh meat is one of the urgent problems has long been China's meat industry development, but also restricting the chilled meat market in China a major bottleneck. Fence (Hurdle Technology, HT) micro-organisms of the food reaches the stability of food preservative technology is based on the synergy of the different food fence factor or interaction. The hurdle technology used in food preservation, the possibility of not only played according to different fence food additive effect, further fence factor interactions. This project intends to 4 fence factor based on the preservation of the meat to make a systematic study, the use of the best combination of the fence factors, screening and optimization, the best way of fresh meat. To extend the storage life of the chilled pork, discover a new method of chilled pork preservation. Chilled pork as test material, the first domestic Nisin (Nisin) part of the physical, chemical and microbiological research to determine the best of Nisin experimental concentration. Again by rotating the design to get the best ratio of fresh liquid preservative, in order to maximize the purpose of delaying the proliferation of spoilage organisms in chilled pork. Then by chilled pork under different irradiation dose was measured physical, chemical and sensory Indexes, select the optimal radiation dose. Next, a study of the effect of antioxidants and modified atmosphere packaging. Finally, in front of the fence factor research to get the best conditions for the integrated use of chilled meat preservation effect study, through the the Comprehensive Preservation experimental research. Draw the following conclusions: 1. The effects of temperature, pH, protease, storage conditions Nisin antimicrobial activity of domestic, as well as inhibitory spectrum. Storage temperature Nisin activity has a significant effect, the lower the temperature, the more conducive to preservation. Under acidic conditions, Nisin is more stable to temperature, with the increase of the pH value, the higher the temperature, Nisin activity decreased more significantly, pH 6 and 7, 121 ° C for 20min High of Nisin activity was completely lost. The Nisin physical properties will be affected by the dried products than the solution to save the effect. Domestic Nisin is not sensitive to pepsin, but sensitive to trypsin. The inhibitory spectrum tests showed that domestic Nisin inhibit Gram-positive bacteria, Gram-negative bacteria, molds and yeasts have no effect. With the increasing concentrations of Nisin, the inhibitory effect gradual increase in the concentration of 100mg/kg, the curve is relatively flat, estimated to determine 100mg/kg as the preservation of concentration. Number corresponding to the zone of inhibition concentration 2.5-100mg/kg
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