Abstract：This paper firstly stated the origin, kinds and history of fermented meat productions at home and abroad. Moreover, we made a comparison with the current status and a summarization about development and technology requirements of them at home and abroad. At last we discussed some unresolved problems about the industry in our country.
马菊；孙宝忠；郝永清. 国内外发酵肉制品历史及发展现状比较[J]. 肉类研究, 2006, 20(9): 45-47.
MaJu;SunBao-zhong;HaoYong-qing. Comparisons with History and the current status of Fermented Meat Productions at home and abroad. Meat Research, 2006, 20(9): 45-47.
2006, Vol. 20 
