目的 介绍紫外线在肉类杀菌保鲜中的研究进展，为紫外线在肉类工业中的推广应用提供理论依据。方法 综述紫外线的特性和产生方式，以及对肉类表面微生物的灭活效果和肉类品质的影响，探讨紫外线杀菌技术在肉类杀菌保鲜中的应用潜力，总结分析紫外线的杀菌机制，并对该技术的研究方向进行展望。结论 紫外线能有效杀灭肉类表面的微生物，同时较好地保持其色泽、pH和质构等理化指标，其杀菌机制主要与其损伤微生物核酸和蛋白质等结构功能，以及诱导胞内活性氧产生等有关，在肉类杀菌保鲜领域具有广阔的应用前景。

The paper aims to introduce the recent advances of ultraviolet light in meat sterilization and preservation and to provide theoretical foundation for the promotion of ultraviolet light in meat industry. This work presents an overview characteristics and production mode of ultraviolet light. The sterilization effect of ultraviolet light and its influences on quality characteristics of meat are reviewed and the application of ultraviolet light technology in meat sterilization and preservation is also discussed. In addition, the sterilization mechanism and application foreground of ultraviolet light are also well discussed. Ultraviolet can effectively kill the microorganism on the surface of meat, and maintain the physical and chemical indexes of meat such as color and pH. The sterilization mechanism of ultraviolet light is mainly related to its damage to the structure and function of microorganism nucleic acids and proteins, and overproduction of intracellular reactive oxygen species. It has shown great potential application in the meat sterilization and preservation.