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。
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Microbial growth in foods can result in either preservation or spoilage, depending on the microorganisms involved and the food storage conditions.