It was learned from the sodium benzoate manufacturers that the antiseptic and fresh-keeping of cooked meat products is a major topic in the meat industry all over the world, and also an important factor affecting the taste and flavor of meat products and the development of the industry. The professor of German meat Research Institute has put forward the application of "barrier effect" theory and HACCP system in food design. The "barrier effect" and "barrier effect" are generally referred to as the "barrier factor" which are the controlling factors in meat products. In order to achieve the storability and health safety of meat products, there must be barrier factors in the meat products, which can prevent the growth and propagation of residual putrefactive bacteria and pathogenic bacteria. These factors are processing anti-corrosion methods, such as f (high temperature treatment), t (low temperature refrigeration), aw (low water activity), pH (acidification), eh (low oxidation-reduction value), CF (competitive microorganisms such as applied lactic acid bacteria) and Pres (use preservatives such as nitrite and sorbate, or smoke). For small and medium-sized manufacturers, the above methods are relatively economical and practical due to the constraints of production cost, workshop environment and process operation. The acidity control is relatively simple, but it is more synergistic to other fence factors, so the application of new preservatives plays a decisive role in the shelf life of meat products.

Sodium benzoate is mostly white particles, odorless or slightly fragrant, slightly sweet and astringent; it is easy to dissolve in water (normal temperature) about 53.0g/100ml, pH about 8; sodium benzoate is also an acid preservative, which has no bactericidal and bacteriostatic effect in alkaline medium; the best pH of its antiseptic is 2.5-4.0, and the bactericidal effect of 5% solution at pH5.0 is not very good. Sodium benzoate is lipophilic. It can easily penetrate the cell membrane and enter the cell body, interfere with the permeability of the cell membrane, inhibit the absorption of amino acids by the cell membrane, ionize and acidify the alkali storage in the cell body, inhibit the activity of the respiratory enzyme system of the cell, and prevent the condensation reaction of acetyl coenzyme A, so as to achieve the purpose of food antisepsis.