change in microbial strains

⑴ microbial contamination , growth and reproduction ;
⑵ fat oxidation defeat ;
⑶ myoglobin gas discoloration. Interaction of these three factors , the propagation of microorganisms will promote fat buffered lactic acid and discoloration of myoglobin and lipid oxidation will change the microbial strains and promote  myoglobin discolored meat preservative on the current methods are reviewed. The traditional meat preservation technology can not meet people's needs , in-depth study of meat preservative technology is imperative. Calcium lactate and foreign scholars on the preservation of meat carried out extensive research . Now that any kind of preservation measures have disadvantages , must adopt an integrated preservation technology, the advantages of playing a variety of preservation methods , to complement each other , the effect is multiplied purposes.