How to Prolong the Shelf Life of Low Temperature Meat Products Using the Predictive Microbiology

This article introduces how to prevent spoilage of low temperature meat products and prolong the shelf life by analyzing the characteristics of low temperature meat products and the reasons of spoilage.It also emphases that we should take holistic measures to keep the meat products fresh as much as possible low temperature.Studying on the changes of microorganism and influence factors during the process of spoilage has vital theoretical significance for us to establish reserve fresh-keeping system and research and develop new type preservatives.Micro-organism preservatives is an important member of natural preservatives.Speeding up the study of microbiology will inject vigor and vitality into food preservative field.