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