Preservation of chilled pork coated with cumin essential oil

In order to extend the shelf life of chilled pork, the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH, total volatile basic nitrogen ( TVB-N) , thiobarbituric acid ( TBA) , color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg /mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at ( 4 ± 1) ℃.