The low temperature-heated meat products had a relatively short shelf life due to its low sterilization temperature and abundant nutrition which were propitious to spoilage microorganism growing and propagating. The spoilage discipline and mechanisms of low temperature-heated smoked and cooked sausage were summarized on the basis of spoilage bacteria isolation, identification and spoilage microflora analysis. The single preservative and biological inhibitors were chosen and the optimal proportion of the mix...
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