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| Advances in Safety and Hygiene Control and Preservation Technologies for Chilled Meat |
| ZHANG Dong-yi;WU Shuang;CHEN Tao |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract In recent years, as chilled meat has seen widespread consumption, prolongation of its shelf life has become a key
technology. At present, the combined use of several traditional technologies is mostly available to prolong the shelf life of chilled
meat, together with some new preservation technologies. This paper focuses on describing common preservation technologies and
safety and hygiene control of chilled meat, in the hope of providing useful references for researchers and manufacturers.
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2013, Vol. 27 
