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| A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control |
| LUO Li, XU Su, FU Sheng, TAO Guangcan |
| 1. Guizhou Provincial Key Laboratory for Rare Animal and Economic Insects of the Mountainous Region, College of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China; 2. Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, School of Food Science and Engineering, Guiyang University, Guiyang 550005, China; 3. Food Safety and Nutrition (Guizhou) Information Technology Co. Ltd., Guiyang 550008, China |
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Abstract In order to analyze in-depth research progress on the factors influencing the freshness of meat and meat products and the methods for its control, the CiteSpace software was used for bibliometric analysis of research on the freshness of meat and meat products during the years 2014–2023, the causes of quality deterioration and spoilage in meat and meat products were examined, and meat preservation techniques were reviewed. The major factors affecting the freshness of meat and meat products include microorganisms, oxygen content, water content, light, fat oxidation, and protein oxidation, and among these, microorganisms and temperature have the greatest impact on their quality. At present, the mainstream meat preservation techniques mainly include natural bacteriostatic agents and biological material-based films containing antioxidants combined with cold storage. Hurdle technology, which integrates various preservation techniques, is characterized by low energy consumption, no pollution and good bacteriostatic effect. Traditional detection techniques for the freshness of meat and meat products have gradually shifted to non-destructive testing techniques represented by electronic nose and electronic tongue testing. The combination of detection techniques with big data and artificial intelligence provides a new idea for the management of meat freshness.
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2025, Vol. 39 
