To prevent the spoilage of meat products resulted from microbial contamination,lipid oxidation and myoglobin browning,packaging process must be carried out during meat products production.

• 加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏,必须对肉制品进行包装。