Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat
CHEN Jiayu, HAN Chunyuan, XIAO Yu, YAO Jiannan, LIU Yongfeng
1.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2.Shaanxi Haobang Food Ltd., Xianyang 713702, China
Abstract：Meat, an important part of our diet, is rich in protein, which is essential for human health. However, meat is very susceptible to spoilage, so its storage and preservation has become an important issue. Chicken is one of the most important poultry meats in China, which is rich in fat, protein, inorganic salts and other nutrients. The deterioration of any component may affect the edible value of meat. This paper analyzes the factors affecting meat freshness and the mechanism of meat quality changes, and reviews meat preservation technologies such as low temperature, packaging and preservatives considering the main factors causing meat quality deterioration such as microbial contamination, fat oxidation and protein oxidation. It is anticipated that this paper will provide reference for exploring new chicken meat preservation methods.
陈珈玉，韩春元，肖 宇，姚建楠，刘永峰. 鸡肉品质评价与贮藏保鲜研究进展[J]. 肉类研究, 2023, 37(7): 45-51.
CHEN Jiayu, HAN Chunyuan, XIAO Yu, YAO Jiannan, LIU Yongfeng. Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat. Meat Research, 2023, 37(7): 45-51.
2023, Vol. 37 
