Research progress on the application of physical preservation technology in poultry meat
Poultry meat is one of the important economic meats,with the advantages of high protein content,delicate meat quality and unique flavor,making it an important research object for food preservation.In recent years,the research on the effects of modified atmosphere packaging,electrostatic field,and other physical preservation technologies on meat preservation has been hot.Many scholars have applied different technologies to study the effectiveness of physical preservation technology in maintaining poultry meat quality and extending shelf life from different perspectives,and preliminarily revealed the inhibition mechanism of physical preservation technology on microbial spoilage,protein oxidation,and lipid oxidation,broadening the application scope of physical preservation technology in poultry meat.In this paper,the main factors leading to the deterioration of poultry meat quality and the preservation effects of 5 physical preservation technologies,including low-temperature preservation technology and irradiation preservation technology,are reviewed,and the advantages and disadvantages of different preservation technologies are analyzed.In addition,this paper provides a prospect for the research of physical preservation comprehensive collaborative processing technology by combining preservation examples,which provides a theoretical reference for solving the shortcomings of single preservation technology.
万方数据
维普
