The consumption of refrigerated meats has increased rapidly because of its better flavor, the improvement of meat quality, water-holding capacity, and nutrition (Zhao et al., 2019). Donkey meat contains high protein and polyunsaturated fatty acids, which makes it easy to decay and oxidative deterioration. Slaughtering, cutting, transportation, sales, and freezing may cause microbial contamination and oxidative deterioration, thereby reducing the shelf life of meat, in which the oxidative deterioration of meat could produce peculiar smell and discoloration (Verma et al., 2021). Therefore, how to prolong the shelf life of donkey meat has become a hot topic in recent years. ε-polylysine is a widely accepted food preservative produced by Streptomyces whiteflies, which has good antibacterial properties

Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Type Research article Article Title Study on microbial community succession and protein hydrolysis of donkey meat during refrigerated storage based on Illumina NOVA sequencing technology