Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology

doi:10.13386/j.issn1002-0306.2012.17.038

Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology[J]. Science and Technology of Food Industry, 2012, (17): 263-269. DOI: 10.13386/j.issn1002-0306.2012.17.038

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Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology

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Abstract

Used the longissimus dorsi of pork as the raw material, based on single factor experiment results, preservation effects of the oil of cinnamon, clove oil, and tea polyphenols on chilled meat were studied by response surface analysis method, so that the most appropriate ration of mixed antibacterial material was identified.The result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were:cinnamon oil was 0.11%, clove oil was 0.16%and tea polyphenols was 0.21%.Using this mixed antibacterial material applied to meat preservation, when the storage temperatures was from 0 to 4℃, the storage time could up to 17d.

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Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology

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