Effect of Pu'er tea extract on the quality of minced pork

In view of the problems of cold minced meat existing in the short shelf-life such as inconsistent quality and easiness to spoilage, the effects of different concentration of Pu'er tea extracts(PETs) on the shelf-life of minced pork were studied. The results showed that the addition of PETs(0.02%~0.12%) to the samples could not only significantly inhibit the growth of Enterobactteriaceae, Pseudomonas and the total aerobic bacterial, decrease the accumulation of the total volatile nitrogen base and thiobarbituric acid-reactive substances, but also increase the minced pork a^* value and keep it's good sensory properties.