journal6 ›› 2002, Vol. 23 ›› Issue (3): 59-61.

• Key disciplines • Previous Articles     Next Articles

Preliminary Research of Fresh-Maintaining Technology of Packed Cool Cut Pork


  1. (1.Institute of Food Science of Jishou University,Jishou 416000, Hunan China;2.XiYang Group of XiangXi Autonomous Prefecture Hunan,Jishou 416000,Hunan China;3.Food Science College of Hunan Agriculture University,Changsha 410128,Hunan China)
  • Online:2002-09-15 Published:2013-01-05

Abstract: The fresh-maintaining effecf was studied when vacuum-packed pork was stored at 0~4 ℃ with composite fresh-maintaining reagent being Nisin,Glucose-NaCl solution and organic acid.The result showed that composite reagent will keep cut and packed pork fresh in a longer period;the composite reagent of 0.05% Nisin+0.2% acetic acid+0.1% lactic acid+3.0% ascorbic acid together with vacuum pack showed the optimum performance.

Key words: fresh pork; , cut and packed; , cool pork; , fresh maintaining

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