Abstract：Consumers demand high quality, natural, nutritious, fresh and convenient meat products, also called meat products with natural flavor and long shelf storage life. To achieve these requirements, irradiation, high hydrostatic pressure, natural anti-bacterial material and active packaging have been emerged and developed. These types of sterilization methods in the preservation of meat products are reviewed in this paper.
韩鹏飞. 非热杀菌技术在肉类保藏中的应用[J]. 肉类研究, 2010, 24(10): 70-74.
HAN Pengfei. Application of Non-thermal Sterilization Technology in the Preservation of Meat. Meat Research, 2010, 24(10): 70-74.
2010, Vol. 24 
