Abstract：The Chinese traditional curing meat products as well as the problems existing in its traditional processing technology are systematically analyzed,the strategy and concrete techniques to solve these problems are printed out as well.The suggestions for modernizing the processing technology of Chinese traditional meat products are given in the article.
周光宏；赵改名；彭增起. 我国传统腌腊肉制品存在的问题及对策[J]. 肉类研究, 2003, 17(1): 3-7.
Zhou Guanghong. The Problem and Strategy Existing in the Traditional Curing Meat Products. Meat Research, 2003, 17(1): 3-7.
2003, Vol. 17 
