Abstract: In this experiment,cerain kind of edible microorgani sm and its metaboi lc products as well as natural materal are selected for the study on preservatio n of frsh mutton stored at 0～4℃.During the different storage period,the TVB an dPH value of the samples are studied.

摘要： 选择几种可以安全食用的微生物及其代谢产物和天然物质在0～4 ℃对鲜羊肉进行保鲜实验，从而对不同冷藏期鲜羊肉挥发性盐基氮、pH值变化进行研究。