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| Advances in Research of Meat Quality Improvement |
| ZHANG Zheqi, LI Dan, ZHANG Kaihua, ZANG Mingwu* |
| China Meat Science Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract Analysis of meat quality improvement is important for guiding meat production and improving the processing technology and quality. In this paper, the latest technologies in recent 5 years for meat quality improvement are reviewed with focus on the influence of dietary adjustment, slaughter and postmortem aging technologies, genetic modification of animals, heat processing, use of food additives and preservation process optimization on meat color, flavor and structure, aiming to provide references for future studies in this field.
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