Abstract
［Objective］ To develop a synergistic preservation scheme for meat buns that balances safety and quality stability, thereby achieving a 7-day safe shelf life during room temperature storage.［Methods］ High-temperature high-pressure sterilization or stewing is adopted as the core pretreatment procedure. The wrapper is added with calcium propionate (0.15 g/kg ),while the meat filling is incorporated with compound preservatives including sodium diacetate (1.5 g/kg ), potassium sorbate (0.060 g/kg ), and ε-polylysine (0.20 g/kg ). Combined with the synergistic effects of modified atmosphere packaging and preservation pads, a storage environment is constructed to continuously inhibit microbial regrowth and delay oxidation.［Results］ The meat buns are pretreated by high-temperature high-pressure sterilization or stewing before the synergistic treatment of compound chemical preservatives, modified atmosphere packaging, and preservation pads. After 7 days of storage at room temperature, the total bacterial count remains compliant with the national standard (≤100 CFU/g ), with sensory scores ranging from 36.8 to 38.1. Severe spoilage of all indicators is observed during storage from day 7 to day 10.［Conclusion］ The room -temperature shelf life of meat buns can be extended to 7 days through the integrated application of meat filling pretreatment, preservatives, modified atmosphere packaging, and preservation pads.
Publication Date
6-17-2026
First Page
132
Last Page
141
DOI
10.13652/j.spjx.1003.5788.2026.80080
Recommended Citation
Shumin, LI; Xin, YU; Ting, DU; Yina, WU; and Xinjun, DU
(2026)
"Effects of synergistic preservation technology on quality and shelf life of meat buns under room temperature storage,"
Food and Machinery: Vol. 42:
Iss.
5, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2026.80080
Available at:
https://www.ifoodmm.cn/journal/vol42/iss5/16
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