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| Research Progress of Processing Technologies for Livestock and Poultry Soup |
| YU Mei-juan1,2，MA Mei-hu1,2，LI Gao-yang2 |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Institute of Hunan Agricultural Product Processing, Changsha 410125, China |
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Abstract In this paper, we review the current status of research on processing technologies for livestock and poultry soup at home and abroad. Our review is mainly concentrated on nutrient composition, dietary function, flavor, processing technology and key processing procedures that affect the quality of soup. In addition, future trends of the industry are briefly discussed. We hope that this paper can provide references for further development of the industry.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2011, Vol. 25 
