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| Recent Progress in Processing Technologies for Minced Beef Products |
| MENG Ziqing1,2, ZHU Chaozhi1,2, ZHAO Gaiming1,2,*, TIAN Wei3, LI Miaoyun1,2, HAN Mingshan4,5 |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Henan Key Laboratory of Meat Processing and Quality Safety Control, Zhengzhou 450002, China; 3.College of Pastoral Medicine and Engineering, Henan Agricultural University, Zhengzhou 450002, China; 4.Tongliao Comprehensive Experimental Station, Tongliao 028000, China; 5.Inner Mongolia Kerchin Cattle Co. Ltd., Tongliao 028000, China |
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Abstract With the development of economy, people’s demand for material life has been continuously increasing. Beef products, with low cholesterol and high protein contents, are increasingly favored by the public, and there currently are a growing variety of minced beef products available in the market, which have become an important part of the daily diet. This article reviews the main types of commercial minced beef products such as beef patties, beef sausage, dried beef slices, beef stuffing, beef balls, puffed beef products and fermented beef sausage with respect to the processing and preservation technologies and quality characteristics. Furthermore, future prospects are discussed.
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2018, Vol. 32 
