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| Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products |
| LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, CHEN Conggui |
| 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei 230601, China |
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Abstract Traditional dried meat products are mainly produced by natural air drying, with a long history and unique flavor, which are favored by consumers. However, there are potential quality problems and safety hazards in traditional dried meat products, such as poor product stability and easy deterioration. As science and technology develop, meat drying technology is constantly improving, and so is product quality. This paper summarizes recent research on the influence of existing drying methods on the eating and sensory qualities of dried meat products such as flavor, color, texture and pH, and gives an outlook on future trends in the development of drying methods for meat products and on noteworthy research areas. This review hopes to provide a reference for improving the drying quality and processing efficiency of dried meat products and for promoting the development of the traditional meat products industry.
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LI Yali, WANG Xueli, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida. Effect of a Preservative Mixture Consisting of Chitosan and Chlorogenic Acid Composite on the Eating Quality of Refrigerated Catfish Fillets[J]. Meat Research, 2025, 39(1): 42-50. |
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2025, Vol. 39 
