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| Review on Storage Temperature Terms for Fresh Meat |
| ZHANG Dequan, CHEN Li, HOU Chengli |
| Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract The meat industry has developed into the largest sector of the food industry and a pillar industry of the national economy. Fresh meat account for 80% of the total production and consumption of meat and meat products, and storage is the most important link of fresh meat consumption. Low temperature storage is one of the best methods for fresh meat storage. According to different storage temperatures, fresh meat storage fall into cold storage, ice temperature storage, supercooling storage, partial freezing, frozen storage, etc. However, the concepts are always confused with each other and the temperature ranges are ambiguously defined, adversely affecting meat production and regulated operation of the meat industry. In the present review, we summarize these storage terms and clarify the storage temperature ranges, with the aim to provide references for future research and production.
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2021, Vol. 35 
