本发明属于牦牛肉的保鲜技术领域，具体涉及一种青藏高原牦牛鲜肉的保鲜方法。本发明中的牦牛鲜肉的保鲜通过如下步骤实现：（1）屠宰；（2）排酸；（3）分割剔骨；（4）天然防腐剂喷淋或浸渍；（5）真空包装；（6）冷藏。采用该法储藏的牦牛鲜肉保鲜期可达到28天以上，其感官指标、理化指标、微生物指标均在国标允许的二级鲜肉范围内，极大的延长了牦牛鲜肉的货架期。本发明为牦牛鲜肉的保鲜提供了一套完善的技术方案，解决了牦牛鲜肉储藏难、运输难、货架期短的问题。 | The invention belongs to the technical field of yak meat preservation technologies and particularly relates to a Qinghai-Tibet Plateau yak fresh meat preservation method. The Qinghai-Tibet Plateau yak fresh meat preservation method comprises the following steps of 1 slaughter, 2 acid discharge, 3 division and deboning, 4 natural preservative spraying and dipping, 5 vacuum package and 6 refrigeration. The refreshing time of the yak fresh meat preserved by means of the method can be more than 8 days, the sensory index, physicochemical indexes and microbiological index of the yak fresh meat are within the second-level fresh meat range allowable by national standard, and the shelf life of the yak fresh meat is greatly prolonged. The Qinghai-Tibet Plateau yak fresh meat preservation method provides a perfect technical scheme for yak fresh meat preservation, and the problem that the yak fresh meat is difficult to preserve and transport and short in shelf life is solved.