Research Progress of Freshness Evaluation of Chilled Pork
SHI Li-min1，HUANG Lan2，LIANG Zhi-hong1,*
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
Abstract：In this paper, our discussion is centered around the natural factor responsible for the spoilage of fresh meat products, microbial activity. The indicators and methods for evaluating the freshness of fresh chilled meat that we have found in the published literature are reviewed. Meanwhile, we present an overview of recent progress that has been made in determining meat freshness at home and abroad. Based on these efforts, we explore future trends of safety study of fresh chilled pork and put forward some problems to be solved imperatively in determining the freshness of fresh chilled pork.
2011, Vol. 25 
