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The meat is the main source of the human animal protein , traditional sauce stewed meat products and cured meat products is well received by one of the favorite food to the people in China , has a long history , unique flavor . However , subject to the limitations of conventional processing conditions and composition characteristics affect meat products susceptible to microbial contamination , leading to product spoilage , loss of the original food value . The effective control of microorganisms in meat processing process to be able to extend its shelf life , while ensuring that the nutrition and taste of the product . Meat processed into three different processes , the experimental study of the control of microorganisms , mainly to add preservatives , optimize the concentration ratio of the composite preservation solution , combined with vacuum packaging , secondary sterilization , cryopreservation methods achieve meat preservation effect. Composite preservation solution of the product secondary sterilization , a significant interaction effect ( P LT ; 0.05 ) between of Nisin and sodium lactate , Nisin and potassium sorbate ; antibacterial effect order Nisin, sodium lactate , potassium sorbate and bis sodium acetate, the optimum amount were Nisin 0.1460g/kg, the lactated 14.55g/kg , potassium sorbate 0.0684g/kg , diacetate 2.084g/kg . Composite preservation solution in the second sterilization products , the inhibitory effect followed by sodium lactate , lysozyme, to natamycin in and of Nisin the best fresh liquid preparation of proportion : Nisin 0.3% sodium lactate 20% lysozyme 0.20% , the Natamycin 0.03 % . Composite cured meat preservation solution , the inhibitory effect followed Natamycin , Nisin and sodium lactate and citric acid , the best preservation solution formulated proportion : Nisin 0.3%, sodium lactate 10% , 0.05% natamycin citric acid 0.40%.
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