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| Chinese Beef Jerky Processing Technology and Industry Development Status |
| LI Xin-sheng，DANG Ya，WANG Yan-long |
| 1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China；
2. Shaanxi Province Black Organic Food Engineering Technology Research Center, Hanzhong 723000, China；3. Shaanxi Key
Laboratory of Bio-resources, Hanzhong 723000, China；4. Hanzhong Agricultural Science Institute, Hanzhong 723001, China |
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Abstract The United States is the world＇s largest beef producer and consumer, and China is the third. The consumption of China＇s beef jerky is the fourth in the world, with expot volume of nearly 40000 tons. The current situation of the development of the beef industry in the China, the processing technology of beef jerky, the application of HACCP system and food additives in the production of beef jerky, quality changes of beef jerky in storage were summarized in this paper and the development prospects of the industry＇s future in China＇s beef jerky was outlooked as well.
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2012, Vol. 26 
