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| Research Progress on Meat Preservation Technologies Based on Quality Assurance |
| SUN Yuanlong, LIU Huanhuan, LI Xiaoze, YUE Ziyi, LI Fangfei, XIA Xiufang |
| 1. College of Life Science, Northeast Forestry University, Harbin 150040, China; 2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China; 3. College of Food Science, Northeast Agricultural University, Harbin 150000, China |
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Abstract Meat and meat products are highly susceptible to spoilage during production, processing, storage, and transportation. This is mainly attributed to protein oxidation and lipid oxidation caused by microbial growth and changes in enzyme activity, which in turn leads to deterioration in quality. In order to inhibit the spoilage of meat products, maintain their quality, and extend their shelf life, researchers have conducted extensive research into meat preservation. Traditional preservation techniques (including refrigeration, freezing and vacuum packaging) can extend the shelf life to a certain extent, but they still have shortcomings. With advances in technology and consumers’ increasing demands for meat quality, new preservation technologies such as modified atmosphere packaging, edible coatings, cold plasma treatment, and electrostatic spraying have emerged one after another. This paper systematically analyzes the causes of meat spoilage and deterioration, summarizes the current status and development trends of traditional and new preservation technologies, and discusses the current challenges and future directions of meat preservation, providing a theoretical basis for ensuring the quality of meat and meat products.
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2026, Vol. 40 
