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| Progress in Detection Techniques for Spoilage Organisms in Chilled Chicken Meat |
| WANG Ying, WANG Rui, HE Hongju, MA Hanjun |
| 1.College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.Henan Shuanghui Investment and Development Co. Ltd., Luohe 462000, China |
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Abstract As a common food on the table, chicken is delicious and rich in essential amino acids, low in fat and cholesterol, and has become one of the most important consumer foods. Chilled chicken meat is highly susceptible to microbial contamination and spoilage, affecting the shelf life and endangering people’s health. This paper introduces the application of traditional analytical methods, molecular imprinting technology (MIT), polymerase chain reaction (PCR) and highthroughput sequencing for the detection of the dominant spoilage bacteria in chilled chicken meat so as to provide a reference for ensuring the food safety and developing appropriate techniques for the storage and preservation of chilled chicken.
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| [1] |
GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2022, Vol. 36 
