Abstract：Low-temperature meat products are distinguished from high-temperature meat products in that low-temperature meat products are pasteurized at low temperatures and are always kept at low temperatures during production, transport and distribution. Owing to low-temperature sterilization, low-temperature meat products are highly nutritional, and taste exquisite, but are readily contaminated with Bacillus, causing a shortening of their shelf-lives. Both chemical and natural preservatives have been used to solve the problem. Although chemical preservatives would lead to safety problems, safe and green natural preservatives can accord with the current consumer requirement. Several natural preservative such as nisin, lysozyme, chitosan and tea polyphenols are introduced in this paper from the aspects： properties, mechanisms of action, and current and future applications in low-temperature meat products.
2011, Vol. 25 
