Abstract：In order to improve the meat slices, reduce cooking loss and reduce nutrient loss, this work commonly used thickener gelatin:starch, modified starch, soybean protein,carrageenan, xanthan gum, sodium alginate, konjac gum, and so on, on a variety of thickener physicochemical properties, in the role of meat and the use of methods, as well as their application in meat products in the research and development on the thickener and proved the importance of the meat industry.
2008, Vol. 22 
