Pretreatment method for fresh livestock meat through mixed gas chromogenic bacteria reducing in combination with chlorine dioxide bacteria reducing

The invention provides a pretreatment method for fresh livestock meat through mixed gas chromogenic bacteria reducing in combination with chlorine dioxide bacteria reducing. The method is as follows: livestock meat is cut into sheet or blocky meat pieces, and the sheet or blocky meat pieces are placed on a chromogenic rack mesh layer, are placed in an enclosed gas room. The meat pieces are processed for 45-90min at a temperature of 0-10 DEG C in a shading condition by utilization of mixed gases of carbon monoxide and ozone. Then at a temperature of 4-10 DEG C, the meat pieces processed by the mixed gases of carbon monoxide and ozone are immersed in a mixed aqueous solution containing chlorine dioxide for 1-15min. Draining is carried out after immersion, vacuum package is carried out and storage is carried out at a temperature of -2-8 DEG C. The color and the quality of the livestock meat processed through the method can be maintained well, after the livestock meat processed through the method is stored for a month at a temperature of 4 DEG C, the aerobic bacterial count is still less than 106, and the volatile basic nitrogen content is less than 20mg/100g. Mechanical automation is achieved basically in the implementation process, manpower output and man-made pollution are reduced, the industrialization degree is raised further, and meat quality is ensured.