Zhu Yanli, Wang Wei, Li Ming, Zhang Jiamin, Ji Lili, Zhao Zhiping, Zhang Rui, Cai Demin, Chen Lin
Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China.
College of Animal Science and Technology, Yangzhou University, Yangzhou, China.
Front Nutr. 2022 Dec 1;9:1078201. doi: 10.3389/fnut.2022.1078201. eCollection 2022.
Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses.
肉类腐败是一个复杂的微生物生态过程，涉及多种特定的微生物相互作用。肉类腐败对人体健康有害，并导致肉制品的浪费，这在生产、储存、运输和销售过程中造成了巨大损失。全面了解与肉类腐败相关的微生物及其控制方法，是延缓肉类腐败发生以及开发肉类产品保鲜新方法和新策略的必要前提。本综述总结了畜禽肉和鱼肉中腐败微生物的多样性以及抑制肉类腐败的方法。这将有助于针对性地开发抗肉类腐败技术，延长肉类保质期，并有效减少食物浪费和经济损失。
