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| The Review of Extending the Shelf-life of Chilled Meat by Packaging |
| Kong Bao-hua;Diao Xin-ping |
| Northeast Agricultural University,Harbin 150030 |
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Abstract Because of its high water activity and nutrient availability,meat can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms.The package of fresh meat could keep meat under better sanitation condition,avoid of juice loss and keep the normal color.This paper reviews the tray package,vacuum package,modified atmosphere package and antimicrobial package.
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JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng. Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage[J]. Meat Research, 2026, 40(7): 10-17. |
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2008, Vol. 22 
