Abstract

After being treated by surface processing, vacuum package and hot water sterilizing respectively, the sample fresh beef was well preserved at normal temperature. The shelf life was up to 27 days. Methods used in the surface processing included Acetic acid and formic acid, ginger juice, lactic acid and maltose coating. Evaluating on the PH value, TVB-N content, the total number of colonies, HS's determination, the experiment showed that the acetic acid and formic acid group is the best one for freshment preservation, the second is the ginger juice group and the third is the lactic acid group and the last is the coating group.

Keywords:

Fresh beef preservation, hot water sterilize, normal temperature preservation, vacuum package,

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Competing interests

The authors have no competing interests.

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