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| Application of Non-thermal Sterilization Technology in the Preservation of Meat |
| HAN Pengfei |
| Instituted of Food Science, Southwestern University, 400715 |
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Abstract Consumers demand high quality, natural, nutritious, fresh and convenient meat products, also called meat products with natural flavor and long shelf storage life. To achieve these requirements, irradiation, high hydrostatic pressure, natural anti-bacterial material and active packaging have been emerged and developed. These types of sterilization methods in the preservation of meat products are reviewed in this paper.
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2010, Vol. 24 
