| Meat safety is an important research topic. The prediction of changes of microorganisms in meat lays a solid foundation for the monitoring of food shelf-life. It makes a rapid assessment and prediction of the food quality and safety through model establishment and computer processing to judge the dynamic changes of the growth or residual of main pathogenic and spoilage bacteria in food according to the change law of food microorganisms under different processing technology, storage and circulation conditions. The corruption of fresh meat is mainly caused by microbial contamination in the process of production and processing, and different microorganisms have different growth rates under specific conditions, therefore, the specific spoilage bacteria in different chilled meat are also different. According to the growth law of microorganisms in specific meat and under environmental conditions, a microbial prediction model was constructed to predict the shelf life. Various kinds of spoilage bacteria in chilled meat and the current types of microbial prediction models are summarized, and the development direction in this field are prospected. |
