Abstract：Dietary fiber is called the seventh nutrient because of its various physiological activities, and its application in meat processing has attracted more and more attentions recently. Cellulose, with homogenous composition and well-defined structure, is an important object for research and application in the field of dietary fiber. This paper summarizes the types of cellulose and its derivatives and their individual physicochemical properties and illustrates the interaction between cellulose and meat proteins and its influencing factors. In addition, it reviews recent progress in the application of various types of cellulose in meat products, and discusses their efficiency in reducing meat fat, maintaining moisture, enhancing taste, improving quality, and benefiting people’s health. We believe that this review will provide a thorough reference for enriching and expanding the application of cellulose in meat products.
张 欢，王稳航. 纤维素及其衍生物在肉制品中的应用[J]. 肉类研究, 2020, 34(4): 88-93.
ZHANG Huan, WANG Wenhang. Application of Cellulose and Its Derivatives in Meat Products: A Review. Meat Research, 2020, 34(4): 88-93.
2020, Vol. 34 
