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| Advances of Inhibition Measures of Spoilage Microorganisms in Pasteurized Meat Products |
| SUN Lian;ZHOU Hui;XU Baocai |
| Technology Center of China Yurun Group, Nanjing, 210041, China |
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Abstract The lower sterilization temperature, the inherent nutrition and flavors held as much as possible through meat processing are distinguishing features of pasteurized meat products , which lead the development of meat industry. The concept of SSO, identification and influence factors of pasteurized meat products are defined in this review, inhibition measures of spoilage and development trend of meat products are also summarized.
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2010, Vol. 24 
