肉制品是人类重要的蛋白质来源。肉类预制菜肴的加工和贮藏过程中容易发生过氧化反应与微生物污染，造成营养流失、色泽衰退、风味下降。传统肉制品抗氧化剂对人体健康带来的安全隐患问题已引起人们重视，天然植物资源在调控肉制品营养与品质中的应用备受关注。天然植物中富含多酚、多糖、有机酸、萜类化合物等活性成分，对于肉制品的色泽、氧化、风味及有害物质生成等均具有良好调控作用。该研究围绕着肉类预制菜肴关键的品质变化、植物中典型的活性物质、天然活性物质在肉类预制菜肴中的应用现状这三个方面进行综述，并对当前植物资源在改善预制菜肴品质中存在问题和未来发展方向进行分析，为肉类预制菜行业高质量发展提供参考。

Meat products are an important source of protein for humans. Pre-prepared meat dishes are prone to peroxidation and microbial contamination during processing and storage, resulting in the loss of nutrients, color, and flavor. Therefore, the potential safety hazards of antioxidants in conventional meat products to human health have attracted people’s attention, and the application of natural plant resources to regulate the nutritional value and quality of meat products has been emphasized. Plants are rich in polyphenols, polysaccharides, organic acids, terpenoids, and other active ingredients, which produce potent regulatory effects on the color, oxidation, and flavor of meat products as well as the generation of harmful substances in these products. This article reviews the key quality changes in pre-prepared meat dishes, typical active substances of plants, and application status of natural active substances in pre-prepared meat dishes as well as explores the existing problems and future development direction of the current plant resources in improving the quality of pre-prepared meat dishes. This review can serve as a reference for high-quality development of the pre-prepared meat dish industry.

广东省农业科学院食品营养与健康研究中心建设运行经费（XTXM 202205）；国家自然科学基金项目（31972074）；清远市科技计划项目（DZXQY031）；广东省农产品加工技术研发中试公共服务平台产业支撑能力提升与服务体系建设“粤财农[2021]170号”资助项目