Abstract：Because of low processing temperature,rich nutrient and water,easy contamination with microorganism, The shelf-life were shorter and the low-temperature meat products were spoilaged easily, which caused harm to human. In order to obtain high-quality low-temperature meat products in the actual production ,we shoud not only strictly controll hygiene managing on raw fresh, minor material and staff in processing, but also use in reason preservative technology. So, the growth of microorganisms were controled effectively in order to ensure the quality of the products and prolong the shelf-life.
姚笛；夏秀芳；王颖；李娟. 低温肉制品中微生物的危害及控制[J]. 肉类研究, 2009, 23(10): 44-47.
YAO Di;XIA Xiufang;WANG Ying;LI Juan. Harm and Control on Microorganism of Meat Products in Low-temperature. Meat Research, 2009, 23(10): 44-47.
2009, Vol. 23 
