Abstract:

Due to abundance in nutrients, low-temperature meat products will be one of the promising development goals in China. Predicting microbiological quality of low-temperature meat products is very helpful to the improvement of their edible safety. This paper describes dominant microbial colonies and sources and controlling measures of microbial contamination in low-temperature meat products. An overview of present predictive models at all levels is presented and their strengths and weaknesses as well as practical applications are included.

Key words: predictive food microbiology, low-temperature meat products, model, safety