领学术科研之先，创食品科技之新
—— 中国食品杂志社
Sauce-braised meat products are favored by consumers for their unique flavor and texture; however, they are prone to microbial contamination, leading to a reduced shelf life and potential food safety concerns. This paper introduces the production process of sauce-braised meat products and reviews their spoilage mechanisms and preservation status. The analysis covers the types of spoilage microorganisms, the impact of packaging methods on these products, the effects of microorganisms on meat quality, and the use of preservatives and packaging materials. Additionally, this paper examines future trends in the preservation of sauce-braised meat products by exploring the research and application of new packaging materials and natural preservatives. In the future, the conservation of sauce-braised meat products will focus on the application of natural preservative agents, combined with new packaging and low-temperature processing technology, while ensuring quality, in line with consumers’ pursuit of health and safety.
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