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| Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products |
| WANG Wenjie, ZHAO Dianbo, LI Ke, LI Yipu, BAI Yanhong |
| 1.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China; 2.Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450000, China; 3.Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450000, China |
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Abstract Ready-to-eat meat products are susceptible to microbial contamination during both production and consumption, which has an adverse impact on food quality and safety. The application of traditional thermal sterilization technologies to inactivate microorganisms in ready-to-eat meat products can cause losses of nutritional and sensory qualities. In recent years, non-thermal sterilization technologies have been receiving increasing attention. These technologies are used to inactivate foodborne pathogens at lower processing temperatures without destroying the nutritional and sensory qualities that are usually affected during heat treatment. At present, non-thermal sterilization technologies including ultra-high pressure, irradiation, ultraviolet, pulsed light, and cold plasma are widely used for the processing of ready-to-eat meat products. Therefore, the effects of these five non-thermal sterilization technologies on microbial inactivation in ready-to-eat meat products and their quality are reviewed in this paper, in order to provide useful information for the application of nonthermal sterilization technologies in the processing of ready-to-eat meat products.
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2019, Vol. 33 
