数字农科院2.0

Spoilage mechanism, odor characteristics, and preservation status of sauce-braised meat products

文献类型： 外文期刊

作者： Yongzhan Wang;Lu Feng;Qingyuan Cai;Liting Zeng;Yucong Li;Xinyi Song;Wenhao Gao;Xueqing Li;Aojing Lü;Ruiling Dong;Jun Qi;Guoyuan Xiong;Chunhui Zhang

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关键词： microorganisms;preservation status;sauce-braised meat products;spoilage mechanism

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年卷期： 2025 年 4 卷 1 期

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收录情况： 无来源刊（2025版）

摘要： Sauce-braised meat products are favored by consumers for their unique flavor and texture; however, they are prone to microbial contamination, leading to a reduced shelf life and potential food safety concerns. This paper introduces the production process of sauce-braised meat products and reviews their spoilage mechanisms and preservation status. The analysis covers the types of spoilage microorganisms, the impact of packaging methods on these products, the effects of microorganisms on meat quality, and the use of preservatives and packaging materials. Additionally, this paper examines future trends in the preservation of sauce-braised meat products by exploring the research and application of new packaging materials and natural preservatives. In the future, the conservation of sauce-braised meat products will focus on the application of natural preservative agents, combined with new packaging and low-temperature processing technology, while ensuring quality, in line with consumers’ pursuit of health and safety.

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