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| Research Progress on Non-High-Temperature Sterilization Technologies for Meat Products |
| WEI Jing, LI Qing, MA Zhanqiang, WANG Zhenyu |
| 1. Weifang Institute of Food Science and Technology, Weifang 261100, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract Meat and meat products are rich in various nutrients such as proteins, vitamins, and minerals, which can easily lead to rapid microbial growth and production and consequently shorten the shelf life of meat products. Although able to kill harmful or pathogenic bacteria in food, traditional thermal sterilization technology can produce negative effects such as the destruction of food nutrients. The application of new sterilization technologies has attracted more and more attention. This paper reviews the mechanisms and application of non-thermal sterilization technologies such as irradiation, ultrahigh pressure, microwave, cold plasma, and ultrasonic sterilization to meat products. Hopefully, this review will provide a reference for the development of alternative technologies for high-temperature sterilization of meat products.
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2023, Vol. 37 
