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This test is mainly to study the preservative for cooling lamb preservation effect . Meat samples down lipid in sterile conditions , tendons , after soaking in a solution of different concentrations of the six Preservatives drained , the preferred method of packaging the resulting packaging test , the embedded vacuum packaging method of packaging an absorbent pad and 4 ℃ for sensory tested once every five days , the pH value , TVB -N value as well as the total number of colonies indicators , single-factor test results showed that the optimal concentration of preservative in this trial within Nisin 0.50% , tea polyphenols to 0.05% , 0.15% antioxidant of bamboo leaves , natamycin 0.05% , 1.00% propolis lysozyme was 0.05% . One of the three good preservative Nisin, tea polyphenols and bamboo leaves antioxidants . Orthogonal experiment results show that these three preservative Nisin, of the best ratio 0.50% 0.05% tea polyphenols and 0.15% of the bamboo leaves antioxidants , shelf life of up to 20 days or more . Nisin, tea polyphenols and bamboo leaves antioxidants three preservative treated meat samples measured, the results of the high iron content of myoglobin and shear force display bamboo leaves antioxidants can inhibit the high-speed rail in the cooling lamb myoglobin content increases, the color of the cooling lamb played a certain synergy . Followed by tea polyphenols . Both cooling lamb tenderized during storage .
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