Review on research progress and development of gel-type meat products processing technology
New edition of Dietary Guidelines Science report introduces new demands of meat processing,such as lean meat gel-type meat products,research and development of low-sodium and low-saturated fat meat products as well as the enhance of meat processing safety.The key technical problems existed in the fields of meat processing and new products research and development of gel-type meat products were summarized.The recent research of meat processing was introduced,such as optimization of tumbling,chopping and curling processes,the improvement of processing properties of pale,soft,and exudative (PSE) meat,the high pressure & ultrasonic assisted thermal gel formation technology and the green gel-manufacturing technology.In the end,the future trends of scientific research of gel-type meat products processing technology was prospected.
dietary guidelinesgel-type meat productsresearch and processingresearch progress and development trend
国家科技期刊平台
NSTL
万方数据
维普
