It is suggested that the TVB-N, NH_3 and Pr should be the main items for fresh pork lab examinations.

The morphology change of the adipose tissue through the corruption of the animal body was researched on the bases of the studying of the mechanism of pork freshness identifying.

To do judgment on pork freshness from multi-aspect,with integration of each index and through the imitation with artificial neural network,a model is established to serve as a rapid effective method for detection of pork freshness,which provides the judgment results TVB-N in application with inputting the characteristic parameters.

The germ change of the pork adipose through the corruption of the animal body was researched on the bases of the studying of the mechanism of pork freshness identifying.

Initial research on preservation technology of partial freezing for fresh pork;

Analysis of the microbial investigation on fresh pork in market

The preservative effects on fresh pork packed with the antibacterial cellulose films under the cold storage were studied.

Study on the quality changes of fresh pork under the logistics modes

Taking fresh pork as experiment material, antimicrobial effect of several natural perfumes was studied.

Measures of improving fresh pork safety were point out according to the fresh pork production, slaughter anddistribution in China.

Effects of complex organic salt on the preserrastion fresh pork;

Effects of biologic preservative on chilled pork;