Meat preservative and method of making same

Abstract

The application discloses a meat preservative and a preparation method thereof, and relates to the technical field of food additives. The method comprises the following steps: mixing a cross-linked starch derivative prepared by modifying pineapple ester, gluconolactone, sorbitol fatty acid ester, sodium tripolyphosphate, sodium carboxymethyl cellulose, tea polyphenol, glucose and guar gum to obtain the meat preservative; and then applying the meat preservative to meat preservation, so that the meat preservative has good bacteriostatic effect, and the meat has low volatile base nitrogen and water loss rate; in addition, the application also adopts allyl cinnamate to modify sodium carboxymethyl cellulose, and the modified sodium carboxymethyl cellulose has better bacteriostatic effect when used for meat preservation, and the meat has lower volatile base nitrogen and water loss rate.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to meat preservatives and their preparation methods. Background Technology

[0002] With the improvement of living standards, people's demand for high-quality livestock, poultry, and aquatic meat products is increasing, presenting new development opportunities for my country's mutton industry. Currently, the mutton industry remains relatively weak within my country's livestock sector, indicating significant room for growth and promising prospects. Meanwhile, my country has become one of the world's largest producers of sheep, with the highest number of sheep slaughtered and mutton produced. The steady development of the mutton industry plays a crucial role in improving the dietary structure of Chinese residents, ensuring an effective supply of livestock products, increasing herders' income, and alleviating the imbalance between food supply and demand. However, domestic mutton preservation technology lags behind that of foreign countries, making safe, economical, and effective preservation techniques a key focus for many mutton enterprises.

[0003] The Hu sheep is a rare sheep breed in my country, characterized by its good adaptability, high lambing rate, excellent milk production, strong maternal instincts, high feed conversion ratio, good meat production performance, delicious meat, and rich nutrition. Hu sheep meat is tender and flavorful, high in protein and low in cholesterol, making it an excellent winter tonic, and its market demand is steadily increasing. The Hu sheep has a breeding history of over 800 years. They exhibit rapid early growth and development, early sexual maturity, year-round estrus, and can breed continuously. Their high reproductive rate is extremely rare among sheep breeds worldwide. Hu sheep are docile, easy to manage, tolerant of heat and humidity, and adaptable to roughage. Various types of hay, crops, and rice can all serve as their feed. As long as sufficient roughage and clean drinking water are provided, their nutritional needs can be largely met. Hu sheep have a strong ability to adapt to their environment. They can maintain normal growth and reproduction in the hot and humid conditions of southern summers, and when introduced to northern regions, they also exhibit excellent production performance in the dry and cold winters. The entire Huzhou sheep is a treasure: Huzhou lambskin is pure white with silky, wavy patterns that don't fray, and the leather is light and soft. Huzhou sheep skin is lightweight, soft, and has a good luster after being tanned; Huzhou sheep milk is plentiful and thick, with a protein structure basically the same as human milk, and the content of crude protein and crude fat is twice that of cow's milk, making it highly nutritious; Huzhou sheep meat has the advantages of being delicate, tender, juicy, and less gamey compared to other sheep meat.

[0004] Preserving Huzhou mutton not only expands its sales radius but also extends its shelf life. Fresh meat preservation is a complex process, involving the control of initial bacterial counts in raw meat, changes in the microbial community during storage and transportation, and the treatment of preservative solutions and packaging methods. Studies show that the initial microbial community on the meat surface mainly consists of psychrophilic, aerobic Pseudomonas spp., facultative anaerobic Enterobacteriaceae, and anaerobic or facultative anaerobic lactic acid bacteria. No single food preservative can effectively inhibit or kill all microorganisms. For the Huzhou mutton industry to achieve long-term development, preservation and anti-corrosion are crucial issues to address, making the addition of preservatives an unavoidable prerequisite. Summary of the Invention

[0005] The purpose of this invention is to provide a meat preservative and its preparation method. The meat preservative prepared by this method has a good antibacterial effect when used for meat preservation, and can make the meat have a low volatile basic nitrogen and low water loss rate.

[0006] The technical solution adopted by the present invention to achieve the above objectives is as follows: A meat preservative comprising glucono-delta-lactone, sorbitol fatty acid ester, sodium tripolyphosphate, sodium carboxymethyl cellulose, and cross-linked starch derivative; The above-mentioned cross-linked starch derivatives were obtained by modifying cross-linked starch with six-membered ring compounds.

[0007] According to an embodiment of the present invention, the above-mentioned meat preservative further comprises: tea polyphenols, glucose and guar gum.

[0008] According to an embodiment of the present invention, in the above-mentioned meat preservative, by weight, the amount of glucono-delta-lactone is 3-8 parts, the amount of sorbitol fatty acid ester is 1.5-3 parts, the amount of sodium tripolyphosphate is 2.5-5 parts, the amount of sodium carboxymethyl cellulose is 12-15 parts, the amount of cross-linked starch derivative is 13-17 parts, the amount of tea polyphenols is 0.5-1 part, the amount of glucose is 1-1.5 parts, and the amount of guar gum is 25-30 parts.

[0009] The present invention also discloses the use of the above-mentioned meat preservative in the preservation of Huzhou mutton.

[0010] According to an embodiment of the present invention, the above-mentioned six-membered ring compound contains pineapple ester.

[0011] The present invention also discloses a method for preparing a cross-linked starch derivative, comprising: using pineapple ester to undergo a grafting reaction with cross-linked starch to obtain a cross-linked starch derivative.

[0012] This invention provides a method for preparing cross-linked starch derivatives. Cross-linked starch is modified by using pineapple ester as a modifier. The resulting cross-linked starch derivatives are used in the preparation of meat preservatives. When used to preserve meat, the meat preservatives have good antibacterial effects and can reduce the volatile basic nitrogen and water loss rate of the meat.

[0013] Specifically, the preparation method of the above-mentioned cross-linked starch derivative includes the following steps: Deionized water was added to the cross-linked starch, and the mixture was stirred at 80-88℃ for 20-45 min. Then the temperature was lowered to 55-63℃, and cerium ammonium nitrate solution was slowly added under a nitrogen atmosphere. After stirring and mixing for 4-7 min, an ethanol aqueous solution of pineapple ester was slowly added. The mixture was reacted at 55-65℃ for 3-4.5 h, rotary evaporated, washed with anhydrous ethanol, centrifuged, and dried to obtain the cross-linked starch derivative.

[0014] According to an embodiment of the present invention, the mass-volume ratio of the cross-linked starch to deionized water is 1g:20-30mL; the mass ratio of the cross-linked starch to cerium ammonium nitrate is 1:0.042-0.055; and the mass ratio of the cross-linked starch to pineapple ester is 1:2.5-4.

[0015] According to an embodiment of the present invention, in the above-mentioned pineapple ester aqueous solution, the mass-volume ratio of pineapple ester to aqueous ethanol solution is 1g:3-5mL; and in the aqueous ethanol solution, the volume ratio of ethanol to water is 1:0.4-0.5.

[0016] According to an embodiment of the present invention, the method for preparing the above-mentioned cerium ammonium nitrate solution includes: adding cerium ammonium nitrate to a nitric acid solution with a concentration of 0.7-1.2 mol / L, stirring to dissolve, and then obtaining the cerium ammonium nitrate solution.

[0017] According to an embodiment of the present invention, the mass-to-volume ratio of the above-mentioned cerium ammonium nitrate to nitric acid solution is 1g:35-50mL.

[0018] The present invention also discloses the use of the above-mentioned cross-linked starch derivatives in the preparation of meat preservatives.

[0019] The present invention also discloses the use of the above-mentioned cross-linked starch derivative in the preservation of Huzhou mutton.

[0020] To further improve the performance of meat preservatives, this invention also modifies sodium carboxymethyl cellulose.

[0021] The present invention also discloses a method for preparing modified sodium carboxymethyl cellulose, comprising: graft copolymerization of allyl cinnamate and sodium carboxymethyl cellulose to obtain modified sodium carboxymethyl cellulose.

[0022] This invention provides a method for preparing modified sodium carboxymethyl cellulose. Sodium carboxymethyl cellulose is modified by using allyl cinnamate as a modifier. The modified sodium carboxymethyl cellulose is used in the preparation of meat preservatives. When used to preserve meat, the meat preservative has a better antibacterial effect and can make the meat have lower volatile basic nitrogen and water loss rate.

[0023] Specifically, the preparation method of the above-mentioned modified sodium carboxymethyl cellulose includes the following steps: Under a nitrogen atmosphere, sodium carboxymethyl cellulose was added to deionized water, followed by an ethanol-water solution of allyl cinnamate. After stirring and mixing for 15-25 minutes, the temperature was raised to 35-45°C, and then anhydrous sodium sulfite and ammonium persulfate were added. The reaction was carried out for 6-12 hours, cooled to room temperature, rotary evaporated, washed with anhydrous ethanol, dried, and then Soxhlet extracted with acetone. After drying, modified sodium carboxymethyl cellulose was obtained.

[0024] According to an embodiment of the present invention, the mass-to-volume ratio of sodium carboxymethyl cellulose to deionized water is 1g:10-20mL; the mass ratio of sodium carboxymethyl cellulose to allyl cinnamate is 1:8-12; the mass ratio of sodium carboxymethyl cellulose to anhydrous sodium sulfite is 1:0.02-0.05; and the mass ratio of ammonium persulfate to anhydrous sodium sulfite is 1:0.8-1.5.

[0025] According to an embodiment of the present invention, in the above-mentioned aqueous solution of allyl cinnamate, the mass-to-volume ratio of allyl cinnamate to aqueous solution of ethanol is 1 g: 20-30 mL; and in the aqueous solution of ethanol, the volume ratio of ethanol to water is 1: 3-5.

[0026] The present invention also discloses the use of the above-mentioned modified sodium carboxymethyl cellulose in the preparation of meat preservatives.

[0027] The present invention also discloses the use of the above-mentioned modified sodium carboxymethyl cellulose in the preservation of Huzhou mutton.

[0028] The beneficial effects of this invention include: This invention provides a meat preservative and its preparation method. The method involves mixing a cross-linked starch derivative obtained by using pineapple ester as a modifier with glucono-delta-lactone, sorbitol fatty acid ester, sodium tripolyphosphate, sodium carboxymethyl cellulose, tea polyphenols, glucose, and guar gum to obtain the meat preservative. When applied to meat preservation, the meat preservative exhibits good antibacterial effects and results in lower volatile basic nitrogen and water loss rates. Furthermore, this invention further modifies sodium carboxymethyl cellulose using allyl cinnamate, resulting in modified sodium carboxymethyl cellulose that exhibits even better antibacterial effects and lower volatile basic nitrogen and water loss rates when used for meat preservation.

[0029] Therefore, the present invention provides a meat preservative and its preparation method. The meat preservative prepared by this method has a good antibacterial effect when used for meat preservation, and can make the meat have a low volatile basic nitrogen and low water loss rate. Attached Figure Description

[0030] Figure 1 The infrared spectra of the cross-linked starch derivative and cross-linked starch prepared in Example 1 are shown. Figure 2 The infrared spectra of the modified sodium carboxymethyl cellulose and sodium carboxymethyl cellulose prepared in Example 5 are shown. Detailed Implementation

[0031] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions of the present invention will be further described in detail below with reference to specific embodiments: Example 1: A meat preservative comprises glucono-delta-lactone, sorbitan fatty acid ester, sodium tripolyphosphate, sodium carboxymethyl cellulose, cross-linked starch derivative, tea polyphenols, glucose, and guar gum. In the above meat preservative, by weight, the amounts are: glucono-delta-lactone 3 parts, sorbitan fatty acid ester 1.5 parts, sodium tripolyphosphate 2.5 parts, sodium carboxymethyl cellulose 12 parts, cross-linked starch derivative 13 parts, tea polyphenols 0.5 parts, glucose 1 part, and guar gum 25 parts.

[0032] A method for preparing a cross-linked starch derivative includes the following steps: Deionized water was added to cross-linked starch (purchased from Dezhou Runde Starch Co., Ltd.), and the mixture was stirred at 80°C for 45 min. Then, the temperature was lowered to 55°C, and cerium ammonium nitrate solution was slowly added under a nitrogen atmosphere. After stirring and mixing for 4 min, pineapple ester ethanol aqueous solution was slowly added, and the mixture was reacted at 55°C for 4.5 h. The mixture was then rotary evaporated, washed with anhydrous ethanol, centrifuged, and dried to obtain the cross-linked starch derivative.

[0033] The cross-linked starch to deionized water mass-to-volume ratio is 1 g:20 mL; the cross-linked starch to ceric ammonium nitrate mass-to-volume ratio is 1:0.042; the cross-linked starch to pineapple ester mass-to-volume ratio is 1:2.5; in the above pineapple ester ethanol-water solution, the pineapple ester to ethanol-water solution mass-to-volume ratio is 1 g:3 mL; in the ethanol-water solution, the ethanol to water volume ratio is 1:0.4. The preparation method of the above ceric ammonium nitrate solution includes: adding ceric ammonium nitrate to a 0.7 mol / L nitric acid solution, stirring to dissolve, and then obtaining the ceric ammonium nitrate solution; the ceric ammonium nitrate to nitric acid solution mass-to-volume ratio is 1 g:35 mL.

[0034] Example 2: The difference between this meat preservative and Example 1 is as follows: In this meat preservative, by weight, the amount of glucono-delta-lactone is 8 parts, the amount of sorbitol fatty acid ester is 3 parts, the amount of sodium tripolyphosphate is 5 parts, the amount of sodium carboxymethyl cellulose is 15 parts, the amount of cross-linked starch derivative is 17 parts, the amount of tea polyphenols is 1 part, the amount of glucose is 1.5 parts, and the amount of guar gum is 30 parts.

[0035] The difference between the preparation method of a cross-linked starch derivative and Example 1 is as follows: the mass-to-volume ratio of cross-linked starch to deionized water is 1 g:30 mL; the mass ratio of cross-linked starch to ceric ammonium nitrate is 1:0.055; the mass ratio of cross-linked starch to pineapple ester is 1:4; in the above-mentioned pineapple ester ethanol-water solution, the mass-to-volume ratio of pineapple ester to ethanol-water solution is 1 g:5 mL; in the ethanol-water solution, the volume ratio of ethanol to water is 1:0.5. The preparation method of the above-mentioned ceric ammonium nitrate solution includes: adding ceric ammonium nitrate to a 1.2 mol / L nitric acid solution, stirring to dissolve, and then obtaining the ceric ammonium nitrate solution; the mass-to-volume ratio of ceric ammonium nitrate to nitric acid solution is 1 g:50 mL.

[0036] Example 3: The difference between this meat preservative and Example 1 is as follows: In this meat preservative, by weight, the amount of glucono-delta-lactone is 5 parts, the amount of sorbitol fatty acid ester is 2 parts, the amount of sodium tripolyphosphate is 3 parts, the amount of sodium carboxymethyl cellulose is 14 parts, the amount of cross-linked starch derivative is 15 parts, the amount of tea polyphenols is 0.8 parts, the amount of glucose is 1.2 parts, and the amount of guar gum is 28 parts.

[0037] The difference between the preparation method of a cross-linked starch derivative and Example 1 is as follows: the mass-to-volume ratio of cross-linked starch to deionized water is 1 g: 25 mL; the mass ratio of cross-linked starch to ceric ammonium nitrate is 1:0.05; the mass ratio of cross-linked starch to pineapple ester is 1:3; in the above-mentioned pineapple ester ethanol-water solution, the mass-to-volume ratio of pineapple ester to ethanol-water solution is 1 g: 4 mL; in the ethanol-water solution, the volume ratio of ethanol to water is 1:0.45. The preparation method of the above-mentioned ceric ammonium nitrate solution includes: adding ceric ammonium nitrate to a 1 mol / L nitric acid solution, stirring to dissolve, and then obtaining a ceric ammonium nitrate solution; the mass-to-volume ratio of ceric ammonium nitrate to nitric acid solution is 1 g: 40 mL.

[0038] Example 4: The difference between this meat preservative and Example 1 is that it uses cross-linked starch instead of cross-linked starch derivatives.

[0039] Example 5: The difference between this meat preservative and Example 1 is that it uses modified sodium carboxymethyl cellulose instead of sodium carboxymethyl cellulose.

[0040] The preparation method of modified sodium carboxymethyl cellulose includes the following steps: Under a nitrogen atmosphere, sodium carboxymethyl cellulose was added to deionized water, followed by an ethanol-water solution of allyl cinnamate. After stirring and mixing for 15 min, the mixture was heated to 45 °C, and then anhydrous sodium sulfite and ammonium persulfate were added. The reaction was allowed to proceed for 6 h, cooled to room temperature, rotary evaporated, washed with anhydrous ethanol, dried, and subjected to Soxhlet extraction with acetone. The modified sodium carboxymethyl cellulose was then dried to obtain the following results: The mass-to-volume ratio of sodium carboxymethyl cellulose to deionized water was 1 g:10 mL; the mass ratio of sodium carboxymethyl cellulose to allyl cinnamate was 1:8; the mass ratio of sodium carboxymethyl cellulose to anhydrous sodium sulfite was 1:0.02; and the mass ratio of ammonium persulfate to anhydrous sodium sulfite was 1:0.8. In the aforementioned ethanol-water solution of allyl cinnamate, the mass-to-volume ratio of allyl cinnamate to the ethanol-water solution was 1 g:20 mL; and the volume ratio of ethanol to water was 1:3.

[0041] Example 6: The difference between this meat preservative and Example 4 is that it uses modified sodium carboxymethyl cellulose instead of sodium carboxymethyl cellulose.

[0042] The preparation method of modified sodium carboxymethyl cellulose is the same as that in Example 5.

[0043] Experimental Example 1: Infrared spectroscopy test The tests were conducted using an IRAffinity-1 Fourier transform infrared spectrometer.

[0044] The cross-linked starch derivative and cross-linked starch prepared in Example 1 were subjected to the above tests, and the results are as follows: Figure 1 As shown. By Figure 1 It can be seen that, compared with the infrared spectrum of cross-linked starch, the infrared spectrum of cross-linked starch derivatives is at 1736 cm⁻¹. -1 The presence of a characteristic infrared absorption peak indicating a C=O bond suggests that pineapple ester participated in the formation reaction of cross-linked starch derivatives.

[0045] The modified sodium carboxymethyl cellulose and sodium carboxymethyl cellulose prepared in Example 5 were subjected to the above tests, and the results are as follows: Figure 1 As shown. By Figure 1 It can be seen that, compared with the infrared spectrum of sodium carboxymethyl cellulose, the infrared spectrum of modified sodium carboxymethyl cellulose is in the range of 1400-1600 cm⁻¹. -1 The presence of a characteristic infrared absorption peak of a benzene ring indicates that allyl cinnamate participated in the formation reaction of modified sodium carboxymethyl cellulose.

[0046] Experimental Example 2: Security test Clean-grade Kunming mice, weighing 18-22g each, were randomly divided into groups of 20 mice each. The mice were administered meat preservatives by gavage daily at a dose of 0.2g / 10g. The control group was administered an equal volume of distilled water by gavage. After 14 days, the mice's appetite, water intake, mental state, and activity were observed, and the mice were weighed.

[0047] Table 1. Average weight gain of mice after 14 days of gavage.

[0048] The meat preservatives prepared in Examples 1 and 5 were subjected to the above tests, and the results are shown in Table 1. As can be seen from Table 1, the weight gain of the mice after 14 days of gavage was not significantly different; and no abnormalities were observed in the mice's appetite, water intake, mental state, or activity during the gavage period, indicating no adverse reactions. This demonstrates that the meat preservative prepared in this invention is safe.

[0049] Experimental Example 3: Volatile basic nitrogen test Add 0.2g of meat preservative to 10g of mutton from Huzhou, and then store it at 3℃ for 30 days. Then test the volatile basic nitrogen according to the semi-micro nitrogen determination method in GB / 5009.44.

[0050] Table 2 Results of volatile basic nitrogen test

[0051] The meat preservatives prepared in Examples 1-6 were subjected to the above tests, and the results are shown in Table 2. Table 2 shows that compared with Examples 4 and 6, the volatile basic nitrogen content of Example 1 was significantly lower, indicating that the cross-linked starch derivative modified with pineapple ester has low volatile basic nitrogen content when used in the preparation and application of the meat preservative to meat preservation. Compared with Examples 1 and 4, the volatile basic nitrogen content of Example 5 was also significantly lower, indicating that the modified sodium carboxymethyl cellulose prepared with allyl cinnamate also has low volatile basic nitrogen content when used in the preparation and application of the meat preservative to meat preservation.

[0052] Experimental Example 4: Antibacterial effect test Add 0.2g of meat preservative to 10g of mutton from Huzhou, and then store it at 3℃ for 24 hours. Test the total bacterial count according to GB4789-2016.

[0053] Table 3 Results of antibacterial effect test

[0054] The meat preservatives prepared in Examples 1-6 were subjected to the above tests, and the results are shown in Table 3. Table 3 shows that compared with Examples 4 and 6, the total bacterial count in Example 1 was significantly lower, indicating that the cross-linked starch derivative modified with pineapple ester has a good antibacterial effect when used in the preparation of meat preservatives and for meat preservation. Compared with Examples 1 and 4, the total bacterial count in Example 5 and 6 was also significantly lower, indicating that the modified sodium carboxymethyl cellulose prepared with allyl cinnamate also has a good antibacterial effect when used in the preparation of meat preservatives and for meat preservation.

[0055] Experimental Example 5: Water loss rate test Remove the fat from the lake sheep meat, add 0.2g of meat preservative to 10g of lake sheep meat, store at 3℃ for 20 days, then take it out and wipe off the juice from the surface of the lake sheep meat with filter paper, and then weigh it again. The formula for calculating the water loss rate is as follows: G / %=[(M0-M1) / M0]×100% Where G is the water loss rate; M0 is the weight of the mutton before storage; and M1 is the weight of the mutton after 20 days of storage.

[0056] Table 4. Results of water loss rate test

[0057] The meat preservatives prepared in Examples 1-6 were subjected to the above tests, and the results are shown in Table 4. Table 4 shows that compared with Examples 4 and 5, the water loss rate decreased in Example 1, indicating that the cross-linked starch derivative modified with pineapple ester has a low water loss rate when used in the preparation of meat preservatives and for meat preservation. Compared with Examples 1 and 6, the water loss rate also decreased significantly in Example 5, indicating that the modified sodium carboxymethyl cellulose prepared with allyl cinnamate also has a low water loss rate when used in the preparation of meat preservatives and for meat preservation.

[0058] The conventional techniques described in the above embodiments are existing technologies known to those skilled in the art, and therefore will not be described in detail here.

[0059] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A meat preservative, characterized in that: The meat preservative contains gluconolactone, sorbitol fatty acid ester, sodium tripolyphosphate, modified sodium carboxymethyl cellulose, and cross-linked starch derivatives. The preparation of the cross-linked starch derivative includes the following steps: Deionized water was added to cross-linked starch, and the mixture was stirred at 80-88℃ for 20-45 min. Then, the temperature was lowered to 55-63℃, and cerium ammonium nitrate solution was slowly added under a nitrogen atmosphere. After stirring and mixing for 4-7 min, an ethanol-water solution of pineapple ester was slowly added. The mixture was reacted at 55-65℃ for 3-4.5 h, rotary evaporated, washed with anhydrous ethanol, centrifuged, and dried to obtain the cross-linked starch derivative. The mass-to-volume ratio of cross-linked starch to deionized water was 1 g: 20-30 mL, and the mass ratio of cross-linked starch to cerium ammonium nitrate was 1: 0.042-0.

055. The preparation of the modified sodium carboxymethyl cellulose includes the following steps: Under a nitrogen atmosphere, sodium carboxymethyl cellulose was added to deionized water, followed by an ethanol-water solution of allyl cinnamate. After stirring and mixing for 15-25 minutes, the mixture was heated to 35-45°C, and then anhydrous sodium sulfite and ammonium persulfate were added. The reaction was carried out for 6-12 hours, cooled to room temperature, rotary evaporated, washed with anhydrous ethanol, dried, and subjected to Soxhlet extraction with acetone. After drying, modified sodium carboxymethyl cellulose was obtained. The mass ratio of sodium carboxymethyl cellulose to allyl cinnamate was 1:8-12, and the mass ratio of sodium carboxymethyl cellulose to anhydrous sodium sulfite was 1:0.02-0.

05.

2. The meat preservative according to claim 1, characterized in that: The meat preservative also contains: tea polyphenols, glucose, and guar gum.

3. The meat preservative according to claim 2, characterized in that: The meat preservative contains, by weight, 3-8 parts glucono-delta-lactone, 1.5-3 parts sorbitan fatty acid ester, 2.5-5 parts sodium tripolyphosphate, 12-15 parts modified carboxymethyl cellulose sodium, 13-17 parts cross-linked starch derivative, 0.5-1 part tea polyphenols, 1-1.5 parts glucose, and 25-30 parts guar gum.

4. The meat preservative according to claim 1, characterized in that: The mass ratio of cross-linked starch to pineapple ester is 1:2.5-4.

5. The use of the meat preservative according to any one of claims 1-3 in the preservation of Huzhou mutton.

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