利用预测微生物学延长低温肉制品的货架期

文章在分析低温肉制品特点及腐败变质原因的基础上，介绍了防止低温肉制品腐败变质，延长货架期的措施。同时，文章强调多种措施综合应用，以让低温肉制品保鲜取得最佳效果。研究食品腐败过程中微生物变化规律及影响因素，对于建立有效的贮藏保鲜机制及研制与开发新型防腐保鲜剂具有重要的理论意叉和参考价值。微生物源防腐保鲜剂是天然防腐保鲜剂的重要成员，加快微生物学研究将为食品的防腐保鲜领域注入生机与活力。

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 mi- croorganism 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 mem- ber of natural preservatives. Speeding up the study of microbiology will inject vigor and vitality into food preservative field.