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Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

The Harm of Microorganisms in Low Temperature Meat Products and Its Control Technology

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DOI: 10.25236/icmbmm.2018.24


Lei Li

Corresponding Author

Lei Li


Control of microorganism in low-temperature meat products is a common problem in the basic scientific research, production, application and industrialization. Low-temperature meat products are rich in nutrition and high in moisture content, which provides a sound growth condition for microorganism. It is easy to be dyed and spoiled, which will not only reduce the profits of enterprises, but also will have a negative impact on the external image of the enterprise. Based on the author's study and practical experience, this paper first analyzed the common microorganisms in low temperature meat products, and then put forward the effective control measures for low temperature meat products.


Low temperature meat products, Microorganism, Harm, Control.