Microorganism Contamination in the Process of Preservation of Chilled Fresh Meat and Its Preventive Measures

With the improvement of people’s life quality,the demand for meat is gradually changing from quantity to quality,and meat quality has received more and more attention. Chilled fresh meat is a kind of low-temperature fresh meat product. It has experienced the process of rigor and maturity from slaughtering to marketing at low temperature. Chilled fresh meat is fresh and juicy,easy to digest. Due to the high moisture content and rich nutrition of chilled fresh meat,microorganisms carried in animals are easy to grow and breed in chilled fresh meat during slaughter,processing,storage and transportation. This causes the spoilage of chilled fresh meat and shortens the shelf life. This paper summarizes the main way of chilled fresh meat contamination,and introduces some measures to prevent corruption and prolong the shelf life of chilled fresh meat,such as product packaging,preservatives,physical treatment,and pre-slaughter feeding,to provide a reference for further exploration of more efficient measures to prolong the shelf life of chilled fresh meat.