Research on the Refreshing Effect of Nisin Compound Preservatives on Fresh Meat

The effect of Nisin compound preservatives is studied with filet pork as the materials.The experiment results show that the quality guarantee period of the control group is only seven days,0.250% chitosan+250 mg/kg Nisin+1% lactic acid +1% sodium lactate achieves the best result which can substantially extend the guarantee period compared with the control group.