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

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.