The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork meat under refrigerated conditions for 9 days. POE was tested for antioxidant activity and antibacterial activity in vitro and the results showed that POE has strong antioxidant activity and has antibacterial activity against Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus to some extent. Effect of POE in different levels (0.25%, 0.50% and 1.0%) on quality and shelflife of pork meat storage were evaluated. Results showed that the treatments of POE significantly inhibited microbial growth,delayed lipids oxidation, reduced values of thiobarbituric acid reactive substances (TBARS) and total volatile base‑nitrogen (TVB-N), increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and in a dose-dependent manner (P < .05). Concomitantly, 1.0%POE and 0.50%POE treatments had better appearance compared with control after 9 days storage. All results confirmed that POE could effectively maintain the quality of chilled pork compared to control.

该研究探讨了马齿Port提取物（POE）在冷藏条件下对猪肉的保存效果，为期9天。测试POE的抗氧化活性和体外抗菌活性，结果表明POE具有较强的抗氧化活性，对铜绿假单胞菌，枯草芽孢杆菌和蜡状芽孢杆菌具有抗菌活性。在某种程度上。评估了不同水平（0.25％，0.50％和1.0％）的POE对猪肉储存质量和保质期的影响。结果表明，POE处理可显着抑制微生物生长，延迟脂质氧化，降低硫代巴比妥酸反应性物质（TBARS）和总挥发性碱氮（TVB-N）的值，增加超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH- Px）活性并呈剂量依赖性（P  <.05）。与此相伴，在储存9天后，与对照组相比，1.0％POE和0.50％POE处理的外观更好。所有结果均证实，与对照相比，POE可以有效地保持冷藏猪肉的质量。