| Limited shelf-life of meat products is one of the most important problems in meat industry and also a factor which prevents Chinese Traditional Meat Product from being industrialized. In this thesis,Products of roast Chicken were studied. Different methods were investigated and compared with the influence on the shelf-life. An integrated way to keep the Products of Roast Chicken fresh at room temperature was also studied. Three main parts were included here: first, research on effects of preservatives on shelf-life and evaluation on hygiene quality for Products of Roast Chicken. Six preservatives were applied in Products of Roast Chicken. And four of them were found out to inhibit microbiology effectively. Accordingly, concentrations of these preservatives were decided; second, the effects of a second disinfect method on Products of Roast Chicken storage life were studied; third, the synthetic preservatives techniques and evaluation on hygiene quality for Products of Roast Chicken was studied.Result of these experiments showed that:1 Nisin, Lysozyme, Sodium lactate and Sodium Diacedete had significant inhibitory effect on spoilage bacterial. An orthogonal experiment design was used to find the optimum proportion of 4 kinds of antiseptics. This optimum proportion was :0.05% Nisin, 0.05%Lysozyme, 2%Sodium lactate and 1%Sodium Diacedete. Result of valedictory experiment showed that the shelf-life for Products of Roast Chicken could be 20～25 days at room temperature (15℃～20℃) . 2 A second disinfect method was used to dispose the vacuum packaged Roast Chicken, the optimum condition was that disinfect temperature was 85℃～95℃, time was 30min.3 The result of synthetic preservation studied showed that the shelf-life for Products of Roast Chicken could be extended 2 months at 15℃～20℃for optimum water bathing treatment combined with the application of bacteria minimizing pretreatment and the optimum formula for preservatives.
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