Trends in China's Industrial Development and Research of Traditional Cured Meat Products
WANG Hu-hu;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong;HAN Yan-qing;XU Bao-cai
1. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China；
2. Food Safety Key Lab of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou 121013, China；
3. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 210041, China
Abstract：Traditional cured meat products are always very popular with consumers due to their rich flavor and play a
crucial role in the whole meat consumption. Although the industry has recently developed rapidly and shown good growth
prospects, its level of industrialization is still low compared with the development of other food or meat industries. This
paper reviews the current status of research on traditional cured meat products and the recent developments of the industry.
Our emphasis is put on an in-depth analysis of research and future trends in the industry in the following aspects: standard,
scientific, engineered and nutritional. Furthermore, the key points to be solved in each aspect are analyzed. This review will
hopefully provide references for finding scientific breakthroughs and technical support for the industry.
王虎虎；刘登勇；徐幸莲；周光宏；韩衍青；徐宝才. 我国传统腌腊肉制品产业现状及发展趋势[J]. 肉类研究, 2013, 27(9): 36-40.
WANG Hu-hu;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong;HAN Yan-qing;XU Bao-cai. Trends in China's Industrial Development and Research of Traditional Cured Meat Products. Meat Research, 2013, 27(9): 36-40.
2013, Vol. 27 
