Abstract：Essential oils, natural ingredients extracted from plants, can effectively inhibit the growth of microorganisms, but their excessive use may damage the sensory quality of food. The application of new non-thermal sterilization technologies can inhibit the growth of microorganisms, but high-intensity physical technologies may affect the quality of products. It has been proved that the combination of plant essential oils and non-thermal technologies can reduce the use of essential oils, reduce the power of non-thermal technologies and shorten the processing time. In this paper, the application of plant essential oils combined with cold plasma, high pressure processing or irradiation in the preservation of meat products is discussed. The inhibition effect and mechanism on bacterial growth are outlined. Hopefully, this review will provide a theoretical basis for the combined application of plant essential oils and non-thermal technologies in the preservation of meat products.
石冬雪，韩 格，刘 骞，陈 倩，孔保华. 植物精油结合非热杀菌技术在肉品中应用的研究进展[J]. 肉类研究, 2023, 37(1): 46-52.
SHI Dongxue, HAN Ge, LIU Qian, CHEN Qian, KONG Baohua. Progress in the Application of Plant Essential Oil Combined with Non-Thermal Sterilization Techniques in the Preservation of Meat Products. Meat Research, 2023, 37(1): 46-52.
2023, Vol. 37 
