Science and Technology of Food Industry

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GAO Jingyao, LÜ Xinmeng, ZHOU Zhi, et al. Research Progress on the Application of Non-thermophysical Technology and Natural Antibacterial Agents on the Preservation of Chilled Livestock and Poultry Meat Products[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040140.
Citation: GAO Jingyao, LÜ Xinmeng, ZHOU Zhi, et al. Research Progress on the Application of Non-thermophysical Technology and Natural Antibacterial Agents on the Preservation of Chilled Livestock and Poultry Meat Products[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040140.
shu

Research Progress on the Application of Non-thermophysical Technology and Natural Antibacterial Agents on the Preservation of Chilled Livestock and Poultry Meat Products

  • 1.

    College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China

  • 2.

    Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Key Laboratory of Cold Chain Logistics Technology for Agro-product, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

  • 3.

    Agricultural Technology Service Center of Wanzhai Township, Xuanen County, Enshi 445000, China

  • 4.

    Hubei Huachun Food Co., Ltd., Jingmen 420800, China

  • 5.

    Animal Husbandry and Veterinary Bureau, Duodao District, Jingmen 420800, China

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  • Received Date: April 09, 2024
  • Available Online: January 24, 2025
    Graphical Abstract
    • Abstract
  • In 2023, the production of chilled livestock and poultry meat have reached 0.2456 million tons in China, with a large consumer market. However, easy to corruption and limited shelf life has led to the serious economic loss of chilled livestock and poultry meat products. Currently, non-thermophysical technology and natural antimicrobial agents are the research hotspots for the preservation of chilled livestock and poultry meat products. This paper reviews the mechanisms of bacterial inhibition by non-thermophysical techniques (modified atmosphere packaging, irradiation, high voltage electric field and ice temperature) and natural antimicrobial agents (with plant, animal and microbial sources), and their application on the preservation of chilled livestock and poultry meat products. Moreover, this work elaborates the application of combination of non-thermophysical technology and natural antimicrobial agents, and making an outlook on the application of intelligent preservation in chilled livestock and poultry meat products. This work can provide feasible references for the preservation of non-thermophysical technology and natural antimicrobial agents in chilled livestock and poultry meat products.
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