Application Of Natural Preservatives To Mutton

The mutton is large livestock in the Northwestern Region.The mutton's freshness keeping not only can expand the radius of saling, but also can prolong its shelf life. The key aspect of our country red meat's devolopment is red meat's shelf life. Fresh meat's freshness keeping is a complex project. Incluing the initial bacterias number control of raw material meat, bacterias change, the effect of different preservatives and the different package in the storage and transport process, ect. This passage takes the red mutton as to the material of experiment. Through the bacteriostasis experiment carries on to some common putrefactive bacterias of the red mutton. Studies common plant source, animal source and microorganism source preservative. Then match one kind compound preservative. Then in lesser exprement, inspect the effect of the preservative to mutton and study the mechanism. Finally studied the effectiveness of the combined presertive and modified atmosphere packing on the shelf life of chilled mutton.The results were showed as follow:1.Seek out superior four of twelve plant source preservatives, lonicera japonica thumb, Clove, coptis root, tea polyphenols. Two kinds of the four animal source preservative, lysozyme and mechanism, two kinds of microorganism source, respectively are the Nisin and natamycin.2.The effect of the plant source, animal source, microorganism source presertives freshness keeping on the mutton.Through duplicate matches, selects the best 3 groups preservatives. The superior plant source antistaling agent group is tea polyphenol 2.5g/L, coptis root 62.5g/L, clove 62.5g/L, cinnamomum cassia 62.5g/L. The best animal source and microorganism source presertive is lysozyme 0.4g/L, mechanism 1g/L, Nisin 8g/L, natamycin 1g/L. The best plant source, animal source and microorganism source presertive is tea polyphenol 3g/L, clove 75g/L, coptis root 75g/L, cinnamomum cassia 150g/L, lysozyme0.15 g/L -mechanism 0.15 g/L, Nisin0.7g/L, natamycin 0.7g/L.3.The effect of modified atmosphere packing freshness keeping on the mutton. Using N2,O2,CO2 paking the mutton with uniform design。The experimental indicated that 75%CO2, 15%N2, 10%O2 proportion is the best group. It may cause chilled mutton storing 18 day (the national second-level fresh meat standard). 4. Preservatives with controled atmosphere packageUsing tea polyphenol 3g/L, clove-coptis root 150g/L, cinnamomum cassia 150g/L, lysozyme-mechanism 0.3 g/L, Nisin- natamycin 1.4g/L with 75%CO2, 15%N2, 10%O2 packing can keep freshness 24d (second-level fresh standard).