Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat

Abstract

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.

Keywords

• chilled meat
• corruption and deterioration
• preservation technology
• anti-corrosion mechanism
• current status of application