Abstract：Because of its rich protein and delicious flavor after cooking, pork is very popular among consumers. With the continuous improvement of people’s living standards, fresh and safe pork is more favored by consumers. However, during storage, processing and sale, pork is susceptible to microorganisms, endogenous enzymes and auto-oxidation, resulting in quality degradation and even safety problems. Hence, how to establish an environmentally friendly and convenient preservation technology has always been a difficult problem for the pork production and processing industry. Biopreservation technology has become a research hotspot in the field of pork preservation due to its advantages of safety, biodegradability, and no secondary pollution. In this article, the single and combined pork biopreservation technologies, as well as new technologies integrating biopreservation and other preservation methods are summarized, and an outlook on the future of bio preservation technology, aiming to provide reference for pork quality preservation during processing and sale.
2020, Vol. 34 
