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| Progress in Research on Dry-cured Poultry Meat Products |
| JIN Yong-guo，GUO Liang，MA Mei-hu |
| College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract Dry-cured poultry meat products, which are Chinese traditional meat products, have a long history. They can overcome some limitations of raw meat, such as high water content, soft texture, weak taste and so on and are popular because of their unique flavor. In this paper, the rnicroflora, key processing technologies, quality characteristics and safety of dry-cured poultry meat products are summarized. And their flavor formation and preservation are also introduced.
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2011, Vol. 25 
