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| Advances in the Application of Non-thermal Sterilization Technologies in Meat and Meat Products |
| LIU Yue, HE Zhifei, LI Hongjun, LI Fang, ZHANG Dong |
| Chongqing Engineering Research Center for Special Food, College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Meat and meat products are important nutrient sources for the human body; however, they are susceptible to microbial contamination. In spite of being able to effectively inactivate microorganisms in meat and meat products, traditional thermal sterilization technologies may cause adverse effects on the nutritional and sensory qualities. Non-thermal food sterilization can avoid the problem of food quality deterioration caused by traditional thermal sterilization so that it has become a research hotspot in the field of food science. This article reviews the current status of the application of non-thermal sterilization technologies in the food industry, as well as their characteristics and mechanisms, focusing on their application in meat and meat products, and discusses future directions in this field. We expect that this review can provide a theoretical basis for the industrial application of non-thermal sterilization technologies in the preservation of meat and meat products.
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2020, Vol. 34 
