Chilled meat microbial spoilage and chill chain system

Chilled meat highly prone to microbial spoilage,temperature seems to be the most important factor that influences the spoilage. Sustained low - temperature of chill chain can inhibit microbial growth and prevent chilled meat spoilage. The effect of microbial metabolism on chilled meat spoilage was briefly introduced. Attention was drawn to the chill chain system which divided into four parts of processing,transportation,retail and domestic storage,and separately discussed the concept and issues of each part. The advance of chilled meat were prospected as well.