Zuo Hong, Wang Bo, Zhang Jiamin, Zhong Zhengguo, Tang Zhonghua
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
BaHang Food Development Co., Zigong 643030, China.
Foods. 2024 Jul 26;13(15):2361. doi: 10.3390/foods13152361.
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.
降低肉类初始细菌数量并延长其保质期是确保产品安全和提高企业经济效益的关键因素。目前，控制酶活性和微生物生存环境是降低生鲜肉原料变质速率的常用方法，从而实现储存和保鲜过程中减少细菌的目标。本文综述了肉类中常用的减菌技术，包括微酸性电解水（SAEW）、有机酸、臭氧（O₃）、超声、辐照、紫外线（UV）、冷等离子体、高压处理（HPP）和生物除菌剂。本文概述了这些肉类加工减菌技术的作用机制和主要特点。此外，还讨论了这些技术在肉类储存和保鲜应用中的现状，同时分析了相关问题并提出了解决方案。目的是为肉类保鲜技术的研究提供有价值的参考。
