Objective and Method:This paper detected the changing of color difference during store period, and analyzed the correlation globulins dialyzing, sensory inspection value and color difference in duck breast meat by adding different catechins; Result:The expenireal results showed that adding different catechins obviously changed the L * , a * , b * value of the duck breast meat. The results of color difference conformed to the globulins dialyzing and sensory inspection value. Adding catechins of 70% EGCg of 800 mg,/kg and 70% small-leaf vari...