|
|
|
| Status Quo of Prepared Meat Dishes and Their Chemical Safety Control Strategies |
| LI Zekun, LI Linqiang, LIU Yongfeng |
| College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
|
|
|
|
2022, Vol. 36 
