摘要：Summary The eff ect of added potassium and sodium lactate to organoleptic characteristics and sustainability of marinated fresh meat was researched in this paper. Researches were conducted on marinated pork neck and shoulder. Bacteriological, physical- chemical analyses and organoleptic researches were also conducted. Added lactates infl uenced the pH value, total bacterial count and organoleptic characteristics of the product, but they did not infl uence the peroxide number and the content of fatty acids in samples during storage. The addition of lactates to products made of marinated meat extends their shelf life and maintains organoleptic characteristics of the product.
