Abstract：Fermented meat products have unique flavor and balanced nutrition, which are popular with many consumers. It is one of the research hotspots of modern meat products. In this paper, recent progress in the application of starter cultures in the production of fermented beef products and in studies on the fermentation process and characteristics, quality evaluation and preservation. The main problems existing in the research and development of fermented beef products in China are put out, and future prospects are discussed.
周亚军，张 玉，李圣桡，陈 艳. 发酵牛肉制品加工与保藏技术研究进展[J]. 肉类研究, 2019, 33(6): 49-54.
ZHOU Yajun, ZHANG Yu, LI Shengrao, CHEN Yan. Progress in the Development of Processing and Preservation Technologies for Fermented Beef Products. Meat Research, 2019, 33(6): 49-54.
2019, Vol. 33 
