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| Research Progress on Bacterial Reduction Technologies in Beef Cattle Slaughtering and Processing |
| LI Dan, HE Xiangyang, ZHANG Shunliang, LI Xuegang, WU Hong, BAI Jing, SHI Yuxuan, LI Xiaoman, ZHANG Kaihua |
| 1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China; 2. Barkol Jiankun Animal Husbandry Co. Ltd., Hami 839203, China |
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Abstract Fresh beef is an important meat product for consumers, and its microbial indicators are the core metrics for evaluating its food safety. Therefore, implementing effective decontamination control measures during cattle slaughter and processing is crucial. This paper analyzes pre-slaughter decontamination strategies, including the use of novel feed additives and hide-on pre-treatment to control microbial load at the source. It elaborates on multiple decontamination technologies applied during slaughter and processing, covering chemical methods such as organic acid sprays and peroxyacetic acid, physical techniques including plasma, ultra-high pressure, and low-energy electron beam, biological approaches like phage application, and packaging technologies such as intelligent packaging, and the combined application of various technologies. Current beef decontamination technologies are advancing toward the integration of physical, chemical, and biological methods, with trends pointing to process intelligence and precise control, while facing challenges such as cost, environmental concerns, and consumer acceptance. This paper aims to provide a theoretical basis for decontamination control and technological advancement in the fresh beef industry in China.
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2026, Vol. 40 
