Recent Progress in Preservation Technologies for Fresh Meat and Poultry
ZOU Jinhao, YANG Huaigu, TANG Daobang, CHENG Jingrong, WANG Xuping
Guangdong Key Laboratory of Agricultural Products Processing, Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
Abstract：Raw meat and poultry are the main common food sources for consumers. Traditionally, raw meat and poultry are sold directly after slaughter or after being stored –18 ℃. The sale of meat and poultry has been gradually transformed to chilled and frozen meat due to people’s increased demand for food quality and safety and animal influenza outbreaks such as avian influenza and swine fever. This paper describes the mechanism of postmortem quality changes in meat and poultry and the indicators used to evaluate their quality, reviews the existing major preservation technologies for raw meat and poultry, and discusses future development trends, aiming to provide theoretical reference for further research and application of novel meat preservation technologies to promote the development of livestock and poultry breeding and processing industries.
2020, Vol. 34 
