A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions
WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang
1. College of Life Science, Yangtze University, Jingzhou 404325, China; 2. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Abstract：Low-temperature storage is an important way to maintain the quality of meat products for a certain period of time. However, meat quality deterioration and spoilage cannot be completely avoided even under low-temperature conditions. Meat quality changes under low-temperature conditions are the result of many factors. Therefore, it is necessary to combine low-temperature storage and preservation technologies in order to keep meat quality. This article summarizes meat quality changes and the factors affecting meat preservation during low-temperature storage. Besides, it reviews various preservation technologies. The aim is to provide a reference for the low-temperature preservation of meat products.
2021, Vol. 35 
