Chinese Beef Jerky Processing Technology and Industry Development Status
LI Xin-sheng，DANG Ya，WANG Yan-long
1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China；
2. Shaanxi Province Black Organic Food Engineering Technology Research Center, Hanzhong 723000, China；3. Shaanxi Key
Laboratory of Bio-resources, Hanzhong 723000, China；4. Hanzhong Agricultural Science Institute, Hanzhong 723001, China
Abstract：The United States is the world＇s largest beef producer and consumer, and China is the third. The consumption of China＇s beef jerky is the fourth in the world, with expot volume of nearly 40000 tons. The current situation of the development of the beef industry in the China, the processing technology of beef jerky, the application of HACCP system and food additives in the production of beef jerky, quality changes of beef jerky in storage were summarized in this paper and the development prospects of the industry＇s future in China＇s beef jerky was outlooked as well.
李新生；党娅；王艳龙. 中国牛肉干加工技术及产业发展现状[J]. 肉类研究, 2012, 26(4): 32-35.
LI Xin-sheng，DANG Ya，WANG Yan-long. Chinese Beef Jerky Processing Technology and Industry Development Status. Meat Research, 2012, 26(4): 32-35.
2012, Vol. 26 
