Low temperature meat products are favored byconsumers because of their full taste,fresh,tender and juicy,elastic meat structure and high nutritional value,and gradually occupy a leading position in the meat products market.This paper summarizesthe research on the category,nutritional quality and flavor of low-temperature meat products,common preservation technologies,functionality.This will provide theoretical reference for the in-depth research and production of low-temperature meat products.
low temperature meat productsflavornutritional qualitypreservation technologydevelopment trend
维普
万方数据
