Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat
Chilled meat is favored by consumers because of its fresh, low price and high nutritive value. However, it is susceptible for microbial contamination in slaughtering, processing, marketing and other links, as well as the change of its color, odor and other qualities, which results in short shelf lif...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040197 |
| _version_ | 1797194486018736128 |
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| author | Shihao LOU Dandan LI Xiaojing SUN Shan GAO Xue HAN Ying LI Jianhua XIU Junfeng WANG |
| author_facet | Shihao LOU Dandan LI Xiaojing SUN Shan GAO Xue HAN Ying LI Jianhua XIU Junfeng WANG |
| author_sort | Shihao LOU |
| collection | DOAJ |
| description | Chilled meat is favored by consumers because of its fresh, low price and high nutritive value. However, it is susceptible for microbial contamination in slaughtering, processing, marketing and other links, as well as the change of its color, odor and other qualities, which results in short shelf life, even losing its edible value and other problems of chilled meat, restricting the further development of the fresh meat industry. Therefore, the preservative preservation technology is particularly important in China's meat food, and it has a wide range of application prospects in the development of meat food industry. This paper describes the main reasons for the corruption and deterioration of chilled meat, including microbial contamination, lipid oxidation and discoloration of myoglobin. Besides, it elaborates on chemical preservation technologies such as organic acids, microbial metabolites and physical preservation technologies such as packaging technology, irradiation technology, etc., and their anticorrosion mechanisms. In addition to enumerating the status quo of its application in the preservation of meat, analyzing the advantages of preservation technology and its limitations in the development, and making future research proposals for the development of meat food. In addition, it lists the current status of its application in meat preservation, analyzes the advantages of the preservation technology and its limitations in application, and makes prospects for future preservation technologies, with a view to providing a certain theoretical basis for the further in-depth research on the preservation technology for the preservation of the preservation of cold meat as well as the preservation of fresh meat. |
| first_indexed | 2024-04-24T05:57:02Z |
| format | Article |
| id | doaj.art-c41ee12610fd4c7fbafa6526a43f25e3 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-24T05:57:02Z |
| publishDate | 2024-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-c41ee12610fd4c7fbafa6526a43f25e32024-04-23T08:59:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-04-0145835836510.13386/j.issn1002-0306.20230401972023040197-8Research Progress in Anti-corrosion and Preservation Techniques for Chilled MeatShihao LOU0Dandan LI1Xiaojing SUN2Shan GAO3Xue HAN4Ying LI5Jianhua XIU6Junfeng WANG7College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, ChinaHebei Hawthorn Processing Technology Innovation Center, Chengde 067000, ChinaHebei Hawthorn Processing Technology Innovation Center, Chengde 067000, ChinaChengde Xin’ao Food Co., Ltd., Chengde 067000, ChinaChilled meat is favored by consumers because of its fresh, low price and high nutritive value. However, it is susceptible for microbial contamination in slaughtering, processing, marketing and other links, as well as the change of its color, odor and other qualities, which results in short shelf life, even losing its edible value and other problems of chilled meat, restricting the further development of the fresh meat industry. Therefore, the preservative preservation technology is particularly important in China's meat food, and it has a wide range of application prospects in the development of meat food industry. This paper describes the main reasons for the corruption and deterioration of chilled meat, including microbial contamination, lipid oxidation and discoloration of myoglobin. Besides, it elaborates on chemical preservation technologies such as organic acids, microbial metabolites and physical preservation technologies such as packaging technology, irradiation technology, etc., and their anticorrosion mechanisms. In addition to enumerating the status quo of its application in the preservation of meat, analyzing the advantages of preservation technology and its limitations in the development, and making future research proposals for the development of meat food. In addition, it lists the current status of its application in meat preservation, analyzes the advantages of the preservation technology and its limitations in application, and makes prospects for future preservation technologies, with a view to providing a certain theoretical basis for the further in-depth research on the preservation technology for the preservation of the preservation of cold meat as well as the preservation of fresh meat.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040197chilled meatcorruption and deteriorationpreservation technologyanti-corrosion mechanismcurrent status of application |
| spellingShingle | Shihao LOU Dandan LI Xiaojing SUN Shan GAO Xue HAN Ying LI Jianhua XIU Junfeng WANG Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat Shipin gongye ke-ji chilled meat corruption and deterioration preservation technology anti-corrosion mechanism current status of application |
| title | Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat |
| title_full | Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat |
| title_fullStr | Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat |
| title_full_unstemmed | Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat |
| title_short | Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat |
| title_sort | research progress in anti corrosion and preservation techniques for chilled meat |
| topic | chilled meat corruption and deterioration preservation technology anti-corrosion mechanism current status of application |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040197 |
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