Research Progress of the Preservation Technology of Processed Meat Products
Liu Lin;Zhang De-quan;He Zhi-fei
1.Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100094; 2.The college of food science and technology southwest university,Chongqing 400715
Abstract：The processed meat products are greatly popular because of their edible convenience,high value- added,emphasizing nutrition balance,exquisite package and small volume,and their production and consumption are growing with each passing day.The processed meat products have become the main meat product in the domestic cities and the developed countries,but most of them are the quick-frozen processed meat products in our country and the short shelf life is the main bottleneck.Therefore,it is very necessary to developing the new preservation technology to postpone the shelf life of processed meat products.The chemical preservation,non-thermal processing and modified atmosphere preservation technology were mainly introduced in the paper,and the preservation technology prospect of processed meat products was introduced too.
刘琳；张德权；贺稚非. 调理肉制品保鲜技术研究进展[J]. 肉类研究, 2008, 22(5): 3-9.
Liu Lin;Zhang De-quan;He Zhi-fei. Research Progress of the Preservation Technology of Processed Meat Products. Meat Research, 2008, 22(5): 3-9.
2008, Vol. 22 
