Effect of combined preservative coating solutions on yak meat quality and antioxidant activity

Chitosan, tea polyphenol and Nisin were selected as coating preservation liquids. Effectiveness on the meat quality was evaluated based on studies designed with single factors and L9 ( 34) orthogonal method.Total bacterial count, TVB-N and TBARs values were determined.The results showed that the optimal combination was 0.9 g/100 m L chitosan, 0.9 g/100 m L tea polyphenols and 0.005 g/100 m L Nisin. By using this mixed coating liquid, the total bacterial count, TVB-N value, TBARs value, p H and sensory score values were ( 5.15 ± 0.29) CFU/g, ( 9.05 ± 2.01) mg/100 g, ( 0.274 ± 0.018) mg/kg, ( 5.54 ±0.07) , ( 8.47 ± 0.32) at the 16 th day, respectively, which were significantly lower or above than the control group. This study indicated that the chilled yak meat stored 16 days still had class-1 freshness, and the preservative coating combination could effectively prolong the shelf life of chilled yak meat.