LI Hong-ju
Abstract
To prevent the spoilage of meat products resulted from microbial contamination,lipid oxidation and myoglobin browning,packaging process must be carried out during meat products production.In this article,the existing problems and development of meat products packaging were summarized.
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To prevent the spoilage of meat products resulted from microbial contamination,lipid oxidation and myoglobin browning,packaging process must be carried out during meat products production.In this article,the existing problems and development of meat products packaging were summarized.
Key concepts: Food spoilage, Meat spoilage, Lipid oxidation, Browning, Food science, Business, Meat packing industry, Processed meat