肉类低温保鲜技术研究进展

低温保鲜是肉类食品重要的保藏方式，肉类经低温保鲜能够在一定时间内维持其原有品质，但在低温条件下保鲜也不能完全避免品质劣变甚至腐败变质。肉类在低温保鲜中出现的品质变化是多种因素共同作用的结果，因此，在低温贮藏的基础上结合其他技术对肉类进行保鲜很有必要。本文概括肉类低温保鲜中的品质变化以及影响肉类低温保鲜性能的因素，同时对其他低温保鲜技术的研究进行综述，旨在为肉类低温保鲜提供参考。

A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions

Low-temperature storage is an important way to maintain the quality of meat products for a certain period of time. However, meat quality deterioration and spoilage cannot be completely avoided even under low-temperature conditions. Meat quality changes under low-temperature conditions are the result of many factors. Therefore, it is necessary to combine low-temperature storage and preservation technologies in order to keep meat quality. This article summarizes meat quality changes and the factors affecting meat preservation during low-temperature storage. Besides, it reviews various preservation technologies. The aim is to provide a reference for the low-temperature preservation of meat products.