肉制品保鲜技术研究进展

Research Progress on Meat Preservation Technology

肉制品因营养价值高、味道鲜美而深受广大消费者的喜爱,但其加工贮藏中易被微生物污染而导致腐败变质、保质期缩短。肉制品保鲜技术研究尤为重要。围绕肉制品保鲜技术发展动态,重点阐述肉制品在低温杀菌、生物保鲜剂、包装技术、低温贮藏技术等方面研究进展,指出其应用中存在的主要问题,对肉制品保鲜技术应用前景进行了展望,为肉制品保鲜技术研究提供借鉴参考。

Meat products are highly valued and delicious,and are well received by consumers.However,their processing and storage are easily contaminated by microorganisms,leading to spoilage and shortening of shelf life.Research on the preservation of meat products is particularly important.This paper focused on the development of meat product preservation technology,focusing on the research progress of meat products in low temperature sterilization,biological preservatives,packaging technology,low temperature storage technology,etc.,pointed out the main problems in its application,and the application prospects of meat preservation technology.Looking forward to providing reference for the research of meat product preservation technology.