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| Progress in the Development of Processing and Preservation Technologies for Fermented Beef Products |
| ZHOU Yajun, ZHANG Yu, LI Shengrao, CHEN Yan* |
| College of Food Science and Engineering, Jilin University, Changchun 130062, China |
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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.
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2019, Vol. 33 
