中文摘要：

本文筛选溶菌酶、双乙酸钠、乳酸链球菌素、乳酸钠组成红烧牛肉复合防腐保鲜剂,研究其对红烧牛肉贮藏保鲜的作用。结果表明,经溶菌酶（0.05%）、双乙酸钠（0.1%）、乳酸链球菌素（0.05%）、乳酸钠（3%）复合保鲜剂处理,使红烧牛肉的微生物生长繁殖得到有效抑制,产品的品质变化延缓,在5℃贮藏条件下,红烧牛肉的保质期可达20～25天。

英文摘要：

Lysozyme, Nisin, sodium lactate and sodium diacetate were selected as braise beef fresh -keeping agents for the application of complex preservative of braised beef. The results showed that in the treatment of compound preservative lysozyme （0.05%）, Nisin （0. 05% ）, sodium lactate （3%） and sodium diacetate（0.1% ）, can effectively inhibit the growth and reproduction microorganisms on braised beef, and slow the quality change of braised beef. The braised beef can be preserved up to 20d to 25d storage at 5℃.