Abstract: To know the interaction and obtain the optimum percentage of nisin, lysozyme and lactic acid sodium in the preservation of chilled mutton, according to the three factors quadratic rotating design, chilled mutton was treated by compound antimicrobials made up of nisin, lysozyme and lactic acid sodium, and vacuum packaged and stored at (4±1)℃. The total bacteria counts were detected after one week. Results show that nisin antimicrobial efficiencies is better than that of lysozyme and lactic acid sodium; there is extremely significant synergy between nisin and lysozyme(P＜0.01), there is significant synergy between nisin and lactic acid sodium(P＜0.05), the same to lysozyme and lactic acid sodium(P＜0.05); the optimum percentage of compound antimicrobials is 0.34% nisin, 0.24% lysozyme and 2.27% lactic acid sodium.