Abstract：Because of its high water activity and nutrient availability,meat can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms.The package of fresh meat could keep meat under better sanitation condition,avoid of juice loss and keep the normal color.This paper reviews the tray package,vacuum package,modified atmosphere package and antimicrobial package.
孔保华；刁新平. 冷却肉包装保鲜技术的研究进展[J]. 肉类研究, 2008, 22(2): 54-59.
Kong Bao-hua;Diao Xin-ping. The Review of Extending the Shelf-life of Chilled Meat by Packaging. Meat Research, 2008, 22(2): 54-59.
2008, Vol. 22 
