Objective: In the simulated system， bacteriostatic agents and their active ingredients can exert a good inhibitory effect when in direct contact with the bacteria. However， when added to complex food systems， the inhibitory effect is less than that in the simulated environment. The purpose of this study was to explore which components in the complex meat system affect the antibacterial activities of nisin and carvacrol， and to determine the effect. Methods: AGAR diffusion method was used to determine the diameter of antibacterial zone and broth dilution method was used to determine the total number of bacteria to explore the effects of meat components on the antibacterial activities of nisin and carvacrol， respectively. Results: Both water-soluble myoglobin and water-insoluble myofibrillar protein had adverse effects on the antibacterial activities of nisin and carvacrol. Linoleic acid also had a certain inhibitory effect on nisin and carvacrol. However， various free amino acids and glycogen had no significant effect. Conclusion: Higher concentrations of protein and fat components have negative effects on the antibacterial activities of nisin and carvacrol， while various free amino acids and glycogen have almost no effects.