Abstract: The effects of different concentrations of the antimicrobial preservative ε-polylysine（0.10, 0.15, 0.20 g/L） and lactic acid streptococcin（0.1, 0.2, 0.4 g/L） on the quality of lamb stored at 4 ℃ were investigated using Erdos white goat meat as test material. The results showed that, when treated with different concentrations of ε-polylysine, the freshness of the 0.20 g/L treatment group was better in the early stage of storage, with lower high iron myoglobin and higher sensory scores; in the late stage of storage, the 0.15 g/L treatment group had better storage performance than the other concentration groups, with stable fluctuations in mean hardness, while maintaining meat colour and sensory quality, and the storage effects were better than the other concentrations. When treated with different concentrations of nisin, the treatment group with 0.2 g/L was able to inhibit the increase of high iron myoglobin, maintain muscle hardness,delay the decrease of muscle water holding capacity, maintain high brightness values and not spoil after 21 days of storage. It was also able to extend the shelf life of the lamb by approximately 7 d compared to the black group.