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| Trends in China's Industrial Development and Research of Traditional Cured Meat Products |
| WANG Hu-hu;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong;HAN Yan-qing;XU Bao-cai |
| 1. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China；
2. Food Safety Key Lab of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou 121013, China；
3. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 210041, China |
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Abstract Traditional cured meat products are always very popular with consumers due to their rich flavor and play a
crucial role in the whole meat consumption. Although the industry has recently developed rapidly and shown good growth
prospects, its level of industrialization is still low compared with the development of other food or meat industries. This
paper reviews the current status of research on traditional cured meat products and the recent developments of the industry.
Our emphasis is put on an in-depth analysis of research and future trends in the industry in the following aspects: standard,
scientific, engineered and nutritional. Furthermore, the key points to be solved in each aspect are analyzed. This review will
hopefully provide references for finding scientific breakthroughs and technical support for the industry.
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| [1] |
LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin. Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat[J]. Meat Research, 2017, 31(8): 12-17. |
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2013, Vol. 27 
