The storage conditions of raw meat and meat products are different, generally raw meat must be equipped with refrigeration or a freezing environment, while meat products can be stored at room temperature. Moderate fat oxidation and hydrolysis can promote the formation of flavor in meat products, but excessive oxidation will cause the unsaturated fatty acids to undergo autoxidation to generate peroxide, and then decompose into aldehydes, ketones, and low-grade fatty acids. Causes peroxide value and acid value to exceed the standard, bad flavor occurs, microbial reproduction, its quality, nutrition, and safety decreases, and harms health.

Here are some challenges that the meat product industry often faces:

Usually, raw meat products are transported before the post-maturity period, using low-temperature pre-cooling and deoxygenation methods to ensure that the meat is fresh and red. Sales after maturity, for example, pre-made dishes, trays with fresh absorption pads are commonly used during packaging to promptly absorb the generated juice to avoid cell membrane contact with liquid rupture, affecting quality. Cooked meat products are generally vacuum/nitrogen-packed with oxygen absorber to inhibit the growth and reproduction of mold and increasing of peroxide value and the extension of shelf life.

Specific solutions can be found in the following products.