Abstract：Oyster is an important edible aquatic product resource and has widely nutritional and pharmaceutical value. The present research status of the processing and exploitation of oyster meat is reviewed here from the following aspects： drying, canning, seasoning processing, fermented beverage processing, the extraction of active peptide, taurine, glycogen and polyun- saturated fatty acids and oyster meat cleanup. Meanwhile, future development directions are explored.
段振华；刘小兵. 牡蛎肉的加工利用研究进展[J]. 肉类研究, 2011, 25(7): 29-31.
DUAN Zhen-hua，LIU Xiao-bing. Research Progress in the Processing and Exploitation of Oyster Meat. Meat Research, 2011, 25(7): 29-31.
2011, Vol. 25 
