The Study On The Green Preservation Of Cooling Deer Meat

Deer meat is famous for its high albumen, low fat, easily digestion, rich nutrition and good taste. Furthermore, it has the efficacy of health care and officinal merit. So it always meets with people's favour. The product of deer meat,integrating with the merits of flauor,nutrition and health care,has a good quality which meets with the requirements of people at present. Cooling meat is the trend of meat products'development in our country. But how to prolong the expire of preservation is a problem to be solved at once in nowadays, and it is also an obstacle in the way of popularization of cooling meat in our country.This text uses innoxious, green antisepsis preservatives and combines vacuumizing techniques to experimentalize with cooling deer meat.1. After treated with single green antisepsis preservatives and vacuumize, the samples were preserved under 4℃. In different stored times, the samples were done a series of tracing detections of total colonies, PH and TVB-N. The results of single-factor preservation are as follows:1) Fucose can restrict bacteria on the surface of deer meat. Higher the concentration of Fucose is, better the effect of anti-bacterial action is. The best anti-bacterial concentration is 5.5%.2) The properties of coating of Konjacomc gluannan is better. It can effectively prevent bacteria from touching the surface of deer meat. The effect turns better as the concentration of KGM is higher. The best concentration of conservation is 0.15%.3) As the concentration of Nisin turns higher, the anti-bacterial action is stronger. When the concentration reaches 100ppm, the anti-bacterial action is evident.4) As the concentration of Lysozyme liquor turns higher, the anti-bacterial action becomes more and more evident. But if the concentration of Lysozyme liquor is too high, it will bring negative effects to the samples of deer meat, so the best anti-bacterial...