Research Progress on the Mechanism of Beef Quality Deterioration and New Preservation Techniques
LIU Jing, DONG Wenhua, LI Jing, CHEN Rui
1. Tongliao Vocational College, Tongliao 028000, China; 2. Beijing Institute of Nutritional Resources Co. Ltd., Beijing 100069, China; 3. School of Biomedicine, Beijing City University, Beijing 100094, China
Abstract：With its excellent quality attributes and rich nutritional profile, beef is a popular type of meat among consumers. However, it is prone to spoilage and quality deterioration during storage. The mechanism of beef quality deterioration and preservation techniques including traditional ones (low temperature storage, irradiation, vacuum packaging and chemical preservatives) and novel ones (bacteriocin, essential oil and high-pressure processing) were reviewed, and the mechanisms of action and the impact on beef quality of various preservation techniques were explored. The quality deterioration of beef is mainly due to the influence of microbial and enzymatic activities on the freshness, texture, and quality of beef. Although traditional preservation techniques can extend the shelf life, they have obvious drawbacks; novel combined preservation techniques have the advantages of being natural, safe, efficient, and precise, and have broad application potential in the beef industry. To provide support for the high?quality development of the beef industry, it is necessary to optimize storage conditions, clarify the mechanism of action of novel combined preservation techniques, and evaluate their application value.
刘 境，董文华，李 晶，陈 睿. 牛肉变质机制及贮藏保鲜技术研究进展[J]. 肉类研究, 2026, 40(10): 113-121 https://doi.org/10.7506/rlyj1001-8123-20260129-029
LIU Jing, DONG Wenhua, LI Jing, CHEN Rui. Research Progress on the Mechanism of Beef Quality Deterioration and New Preservation Techniques. Meat Research, 2026, 40(10): 113-121 https://doi.org/10.7506/rlyj1001-8123-20260129-029
2026, Vol. 40 
