Title: Research Progress on Preservation Methods and Preservatives for Chilled Meat
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.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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Cited By Count: 1
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