Abstract：With the rise of the “lazy economy” in the post-pandemic era, the prepared dish industry has rapidly developed in China. Prepared meat dishes have aroused great interest because of their easy processing characteristics and high nutritional value. However, it is important to control the safety of prepared meat dishes during their processing. This paper describes the status quo of prepared meat dishes in China and abroad and the two pathways for inhibiting the production of harmful substances by natural antioxidants. It focuses on discussing the two strategies for chemical safety control of prepared meat dishes in order to provide a reference for ensuring the safety of delicious and nutritious prepared meat dishes.
李泽坤，李林强，刘永峰. 肉类预制菜研究现状及其化学安全性的控制策略[J]. 肉类研究, 2022, 36(9): 58-64.
LI Zekun, LI Linqiang, LIU Yongfeng. Status Quo of Prepared Meat Dishes and Their Chemical Safety Control Strategies. Meat Research, 2022, 36(9): 58-64.
2022, Vol. 36 
