Progress in Detection Techniques for Spoilage Organisms in Chilled Chicken Meat
WANG Ying, WANG Rui, HE Hongju, MA Hanjun
1.College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.Henan Shuanghui Investment and Development Co. Ltd., Luohe 462000, China
Abstract：As a common food on the table, chicken is delicious and rich in essential amino acids, low in fat and cholesterol, and has become one of the most important consumer foods. Chilled chicken meat is highly susceptible to microbial contamination and spoilage, affecting the shelf life and endangering people’s health. This paper introduces the application of traditional analytical methods, molecular imprinting technology (MIT), polymerase chain reaction (PCR) and highthroughput sequencing for the detection of the dominant spoilage bacteria in chilled chicken meat so as to provide a reference for ensuring the food safety and developing appropriate techniques for the storage and preservation of chilled chicken.
王 影，王 蕊，何鸿举，马汉军. 冰鲜鸡肉腐败微生物检测技术研究进展[J]. 肉类研究, 2022, 36(11): 60-66.
WANG Ying, WANG Rui, HE Hongju, MA Hanjun. Progress in Detection Techniques for Spoilage Organisms in Chilled Chicken Meat. Meat Research, 2022, 36(11): 60-66.
2022, Vol. 36 
