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| Research Progress on Preservation Methods and Preservatives for Chilled Meat |
| WANG Jian;GE Chang-rong |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Chilled meat preservation is the most concerned issue in the production of meat products. Researching and developing
natural preservatives and methods without pollution and hazards to human beings is more in accordance with the future trends
of the modern food industry and must be the number one focus of scientific research. On the basis of the characteristics of chilled
meat such as being nutrient-rich, high water activity, being easy to deteriorate, short shelf life and otherwise in combination with
the latest discovery in chilled meat preservation, the advantages and disadvantages of spice based preservatives, Chinese herbal
extract based preservatives and vegetable and fruit preservatives are compared in this paper. Meanwhile, several chilled meat
preservation methods and their current research status are introduced, and future directions in the development of new preservation
methods and preservatives for chilled meat are presented.
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| [1] |
SHI Yuxuan, ZANG Mingwu, ZOU Hao, ZHAO Bing, XU Chenchen, BAI Jing, WANG Hui, WU Jiajia, QIAO Xiaoling. Analysis of Microbial Contamination on Cattle Carcass Surface and in Contact Environment during Traditional Cattle Slaughtering[J]. Meat Research, 2022, 36(4): 7-13. |
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2011, Vol. 25 
