Application of Nanotechnology in Meat Preservation: A Review
DENG Yuzhen, ZHANG Yadi, YANG Xiaoxi, BIAN Pengsha, LANG Yumiao
1.College of Public Health, Hebei University, Baoding 071002, China; 2.Key Laboratory of Public Health Safety of Hebei Province, Baoding 071000, China; 3.Hebei Research Center for Geoanalysis, Baoding 071000, China
Abstract：Meat preservation technology can delay meat oxidation and spoilage and consequently ensure meat quality and safety. Physical and chemical methods are nowadays commonly used for meat preservation. Physical preservation technology can effectively inhibit or kill bacteria, despite being costly, complicated to operate, and difficult to control. Chemical preservation method is cheap and efficient, but its application is hampered by problems such as potential toxicity. Nanomaterials can reduce the dose and improve the efficiency of preservatives due to the surface effects, small size effects, quantum size effects, and macroscopic quantum tunneling effects caused by the special structures of nanomaterials. At present, nanotechnology has been applied in meat preservation with good efficiency. Therefore, it is expected that nanotechnology will be used to develop low-cost, efficient and safe preservation methods. This article summarizes the nanomaterials commonly used in meat preservation, and discusses the current and future applications of nanotechnology in meat preservation.
邓钰桢，张亚迪，杨晓溪，边朋沙，郎玉苗. 纳米技术在肉类保鲜中的应用研究进展[J]. 肉类研究, 2020, 34(12): 87-93.
DENG Yuzhen, ZHANG Yadi, YANG Xiaoxi, BIAN Pengsha, LANG Yumiao. Application of Nanotechnology in Meat Preservation: A Review. Meat Research, 2020, 34(12): 87-93.
2020, Vol. 34 
