@article{CHEN2023, 
author = {Jiayu CHEN and Chunyuan HAN and Yu XIAO and Jiannan YAO and Yongfeng LIU},
title = {Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {7},
pages = {45-51},
keywords = {quality evaluation, preservation, chicken meat, research progress, packaging},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20230529-053},
doi = {10.7506/rlyj1001-8123-20230529-053},
abstract = {Meat, an important part of our diet, is rich in protein, which is essential for human health. However, meat is very susceptible to spoilage, so its storage and preservation has become an important issue. Chicken is one of the most important poultry meats in China, which is rich in fat, protein, inorganic salts and other nutrients. The deterioration of any component may affect the edible value of meat. This paper analyzes the factors affecting meat freshness and the mechanism of meat quality changes, and reviews meat preservation technologies such as low temperature, packaging and preservatives considering the main factors causing meat quality deterioration such as microbial contamination, fat oxidation and protein oxidation. It is anticipated that this paper will provide reference for exploring new chicken meat preservation methods.}
}