Benzoic acid preservatives act on their undissociated molecules. Unresociated benzoic acid has strong lipophilicity and can easily enter cells through cell membranes, interfering with the permeability of microbial cell membranes such as molds and bacteria, hindering the absorption of amino acids by cell membranes. Benzoic acid molecules entering cells acidify the stored alkali, inhibit the activity of respiratory enzymes in microbial cells, and thus play a preservative role.

Benzoic acid is a broad-spectrum antimicrobial agent that has a good effect on yeast, mold, and some bacteria. Within the maximum allowable range of use, it has inhibitory effects on various bacteria at pH values below 4.5.

Sorbic acid and potassium sorbate have lower toxicity than benzoic acid, better preservative effect than sodium benzoate, and are safer. The advantages of benzoic acid and sodium benzoate are their stability in air and lower cost. But in a sealed state, sorbic acid and potassium sorbate are also very stable, with potassium sorbate having good thermal stability and a decomposition temperature of up to 270 ℃. Due to the small amount of food additives added, it does not significantly increase the cost of meat products. Therefore, many countries have gradually adopted sorbic acid and potassium sorbate as substitutes for benzoic acid and sodium benzoate.

In addition, benzoic acid has low solubility under acidic conditions. If stirred unevenly, local crystallization of benzoic acid may occur, leading to excessive additives in local products. Benzoic acid also has an antagonistic effect on calcium chloride, and similar effects on sodium chloride, isobutyric acid, gluconic acid, cysteine salts, etc. Adding benzoic acid can also cause astringency in food and even disrupt the flavor of meat products. Therefore, it is not recommended to use benzoic acid and sodium benzoate as preservatives in meat processing.

In fact, adding benzoic acid and sodium benzoate is not a preservative method for meat products. The use of natural preservatives, such as Nisin, chitosan, spice extract, etc., can also achieve antibacterial and preservation effects, which is also a development direction of the meat industry. The preservation and preservation of meat products can also be achieved by improving processing conditions, enhancing food packaging, heat treatment or irradiation sterilization of products, and low-temperature storage. Ultimately, the most important thing is to strengthen hygiene management and reduce pollution from the source