Abstract：With the accelerated pace of urban and rural residents, prepared meat cuisines has gradually become a new
bright spot in the meat consumption market. At present, Chinese prepared meat cuisines are mostly cooked by manual or
workshop processing and the stability of product quality cannot be guaranteed. The lack of critical processing technology has
become a serious constraint to the development of Chinese prepared meat cuisines. The key factors for quality formation and
maintenance during the production of prepared meat cuisines are analyzed in this paper. This paper focus on comprehensive
bacteria reduction, flavor formulation mechanism, flavor blending, modification and innovation for improved industrial
adaptability of traditional technologies, vacuum and gas replacement packaging, bimodal variable temperature sterilization
as well as their important roles in quality formation and maintenance of prepared meat cuisines.
2013, Vol. 27 
