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| Recent Research Progress on Mutton Product Processing Technologies |
| ZHANG-Jin，WANG-Wei，GUO Xiu-lan，OU Quan-wen，ZHANG Jia-min |
| 1. College of Biological Engineering, Xihua University, Chengdu 610039, China；
2. Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China |
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Abstract The market for mutton products is becoming increasingly broad and more and more types of mutton products are emerging. With the continued extension and deepening of mutton processing technologies, deodorization, tenderization and ultra-high pressure technologies have received more and more attention. In this paper, the current domestic mutton products and their characteristics are described and the recent progress on the research and development of mutton processing technologies is overviewed.
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2011, Vol. 25 
