Low-temperature storage is currently the most widespread method for meat preservation, during which the temperature has a great impact on meat quality. Therefore, the effect of common low-temperature storage methods, including chilled, super-chilled, controlled freezing-point, and frozen, on meat quality preservation is discussed herein. The focus is on the differences in the color, water-holding capacity, tenderness, lipid oxidation, microbial growth and shelf life caused by different storage temperatures and the underlying mechanism. We anticipate that this review will theoretically guide the practical application of different low-temperature storage methods in the meat industry.

Listeria monocytogenes is a foodborne pathogen with high environmental adaptability, and the formation of its biofilm is an important cause of its persistent residues in the food industry leading to food contamination and disease transmission. Probiotics, as microorganisms that are beneficial to host health and have a strong ability to inhibit and eliminate L. monocytogenes, are gradually being developed as a bioprotective strategy against L. monocytogenes biofilm. However, since L. monocytogenes biofilm formation is regulated by multiple factors, the inhibitory mechanism of probiotic-based bioprotective strategies against L. monocytogenes biofilm has not been fully clarified and a comprehensive and systematical review of related studies is lacking. Therefore, the current status of research on probiotic-based bioprotective strategies against the biofilm formation of L. monocytogenes on different processing surfaces is reviewed with respect to quorum sensing, swimming motility, hydrophobicity and auto-aggregation, and extracellular polymer production. Meanwhile, the problems of persistent retention of L. monocytogenes and transfer of its biofilm to meat in the meat industry are discussed as well as the biocontrol strategies for solving these problems. Finally, an outlook on the possible mechanism of bacterial signal communication involved in L. monocytogenes biofilm control by probiotics is given with a view to providing a theoretical basis for designing safer and more effective bioprotective strategies in the food industry.