Abstract:For extending the shelf life of fresh pork，kelp polysaccharide was added to fresh pork irradiated using electron beam，and its sensory quality and physicochemical indices were determined during 12 days of storage.The addition of kelp polysaccharide increased the redness value of fresh pork but had no evident effect on the brightness value;the addition of 3%and 5%kelp significantly increased the yellowness value of pork.The sensory score of pork was slightly decreased after electron beam irradiation，and the color of pork was significantly affected by irradiation.Kelp polysaccharide addition had little effect on the elasticity of fresh meat in each treated group，and the hardness and chewiness of pork decreased compared with those in the control group.On day 12，the thiobarbituric acid reactive substance value and colony value of the 5%kelp group were the lowest[0.765 mg/kg and 2.83 lg（CFU/g），respectively].Together，these results indicate that polysaccharides extracted from kelp have good antibacterial effects，can slow down the increase in pH，reduce fat oxidation，and maintain the quality of fresh pork during 10 days of storage.