Donkey meat is rich in nutrition,good taste,and is loved by consumers,but the donkey meat slaughtering process is complex,and the slaughtering process will be contaminated by microorganisms inevitably,which will affect the shelf life of donkey meat and cause economic losses to slaughtering enterprises.In this paper,various bacterial-reducing technologies and methods in the process of donkey meat slaughtering are described systematically.The advantages and disadvantages of them are also analyzed,which provides theoretical reference for the research and development of compound preservative for donkey meat,and provides a theoretical reference for the carcass preservation technology of donkey meat slaughtering enterprises.
维普
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