Research Progress on Preservation Technologies for Mutton and Its Products
JIN Linshi, WANG Weiting, CAO Jianfang, WANG Yuanshang, DU Pengfei, MA Yanli, LIN Dongmei, LIU Lina
1. School of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China; 2. Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Agro-products Processing Technology, Institute of Food and Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Abstract：With the increase of consumer demand, the variety of mutton and its products is increasingly diverse, which greatly enriches the market choice. At the same time, in order to ensure that mutton and its products maintain their original freshness and taste during long-distance transportation and long-term storage, the optimization and development of preservation technology has become a hot topic among researchers. In the research and development of preservation technology, physical preservation technologies such as low temperature preservation, vacuum packaging, and modified atmosphere packaging are widely used. Chemical preservation focuses on the development of safe and efficient freshnesskeeping agents and antioxidants, and plant-derived preservatives are drawing increasing attention because of their safety and green nature. In addition, with the rise of intelligent technology and big data, intelligent monitoring and traceability systems have been gradually popularized in the field of mutton preservation, and some new non-thermal processing technologies can significantly inhibit microbial reproduction and therefore have good development prospects. This paper reviews recent progress in the development of preservation technologies for mutton and its products from the perspectives of the spoilage mechanism, the mechanism of lipid and protein oxidation and the advantages and disadvantages of different preservation technologies, aiming at providing a reference for the development of the mutton industry and preservation technology.
靳林诗，王维婷，曹建芳，王源上，杜鹏飞，马艳丽，林冬梅，刘丽娜. 羊肉及其制品保鲜技术研究进展[J]. 肉类研究, 2024, 38(10): 66-72.
JIN Linshi, WANG Weiting, CAO Jianfang, WANG Yuanshang, DU Pengfei, MA Yanli, LIN Dongmei, LIU Lina. Research Progress on Preservation Technologies for Mutton and Its Products. Meat Research, 2024, 38(10): 66-72.
2024, Vol. 38 
