Abstract：Chilled meat preservation is the most concerned issue in the production of meat products. Researching and developing
natural preservatives and methods without pollution and hazards to human beings is more in accordance with the future trends
of the modern food industry and must be the number one focus of scientific research. On the basis of the characteristics of chilled
meat such as being nutrient-rich, high water activity, being easy to deteriorate, short shelf life and otherwise in combination with
the latest discovery in chilled meat preservation, the advantages and disadvantages of spice based preservatives, Chinese herbal
extract based preservatives and vegetable and fruit preservatives are compared in this paper. Meanwhile, several chilled meat
preservation methods and their current research status are introduced, and future directions in the development of new preservation
methods and preservatives for chilled meat are presented.
王戬；葛长荣. 冷却肉保鲜方法及保鲜剂研究进展[J]. 肉类研究, 2011, 25(5): 54-57.
WANG Jian;GE Chang-rong. Research Progress on Preservation Methods and Preservatives for Chilled Meat. Meat Research, 2011, 25(5): 54-57.
2011, Vol. 25 
