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| Bioprotective Bacteria and Its Application in Meat Products: A Review |
| LIU Pengxue1, HAN Qi2, ZHENG Dongmei3, KONG Baohua1,* |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract Meat products are liked by the consumers for their high nutritive values and good flavor. However, meat products
are very sensitive to spoilage bacteria or pathogens, and the growth of these bacteria may lead to shortened shelf life of
meat products, and are even harmful to human health. The application of either chemical preservatives or antioxidants can
effectively extend the shelf life of meat and meat products, but they are expensive, and may produce some threat to human
health. The bioprotective bacteria, as a natural, safe, harmless and efficient preservative, can effectively inhibit the growth of
harmful microorganisms. Studies on the application of bioprotective bacteria in meat products have attracted great attention
from researchers. This review is mainly focused on the study of bioprotective bacteria in extending the shelf life of meat
products, and the aim is to provide some new methods for preserving meat quality.
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