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| Recent Advances in Processing Technologies for Soy Sauce and Pot-Roast Meat Products |
| ZHAO Zirui, YUAN Bingbing, ZHANG Susu, CHEN Zhixu, ZHOU Yajun* |
| College of Food Science and Engineering, Jilin University, Changchun 130022, China |
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Abstract Soy sauce and pot-roast meat products, representing an important part of the Chinese traditional meat products,
are much favored by people due to their nutritional richness, exquisite shape and unique flavor. As people’s dietary concept
has changed recently, soy sauce and pot-roast meat products have been more intensively researched. This article summarizes
the classification of soy sauce and pot-roast meat products and the origin of their flavor components with special focus on
the processing technologies for soy sauce and pot-roast meat products. The major problems existing in the processing of soy
sauce and pot-roast meat products are pointed out. Finally we conclude with some prospects for the future development of
soy sauce and pot-roast meat products, aiming at providing references for developing and industrializing new meat products.
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