畜禽冷鲜肉是指在符合良好作业规范和卫生条件下,经过严格检验检疫的活畜禽屠宰后,通过冷却工艺处理,使肉的中心温度降至0-4℃,并在运输和贮存过程中始终保持在这一温度范围内的生鲜肉。由于冷鲜肉因肉质、营养、口感上最大程度地保持了鲜肉的特性,而日益受到消费者的青睐。冷鲜肉的储运温度不能完全抑制微生物的生长,当其受到外部污染后会快速腐败,严重制约冷鲜肉的进一步市场化。基于此,各国政府为提高和保证冷鲜畜禽肉的品质和食用安全,均制定了相关法规以及作业规范,并推动科研人员开展相关的冷鲜肉减菌、抑菌、钝化酶等保鲜技术研究,以延长其保质期。本文综述了国际国内冷鲜肉食用安全性和减菌、抑菌等相关标准,以及保鲜技术的现状与研究进展；通过对比各组织冷鲜畜禽肉的标准、总结冷鲜肉保鲜新技术进展,为国内冷鲜肉产业发展以及标准体系的完善提供参考。

Fresh chilled meat from livestock and poultry refers to meat that, following the slaughter of live animals under stringent inspection and quarantine protocols, undergoes a controlled cooling process to reduce its core temperature to between 0-4℃. This temperature is consistently maintained during transportation and storage in accordance with good operational practices and sanitary standards. Chilled meat, prized for its texture, nutritional value, and taste, closely resembles fresh meat, making it increasingly popular among consumers. However, the temperature during storage and transportation of chilled meat cannot completely prevent the growth of microorganisms, and contamination from external sources can lead to rapid spoilage. This presents a significant challenge to the broader marketability of chilled meat. To address these issues and ensure the quality and safety of chilled livestock and poultry meat, governments have established relevant regulations and operational standards. Additionally, they encourage research into preservation technologies, including bacteriostasis and enzyme inactivation methods, to extend shelf life. This paper reviews the safety standards for chilled meat and evaluates current preservation techniques, with a focus on bacteriostasis. By comparing the standards set by various organizations and summarizing recent advancements in preservation technologies, this study provides valuable insights for the development and standardization of the domestic chilled meat industry.

广东省重点领域研发计划