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| A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions |
| WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang |
| 1. College of Life Science, Yangtze University, Jingzhou 404325, China; 2. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
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Abstract Low-temperature storage is an important way to maintain the quality of meat products for a certain period of time. However, meat quality deterioration and spoilage cannot be completely avoided even under low-temperature conditions. Meat quality changes under low-temperature conditions are the result of many factors. Therefore, it is necessary to combine low-temperature storage and preservation technologies in order to keep meat quality. This article summarizes meat quality changes and the factors affecting meat preservation during low-temperature storage. Besides, it reviews various preservation technologies. The aim is to provide a reference for the low-temperature preservation of meat products.
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2021, Vol. 35 
