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Preparation of High-Quality Fermented Fish Product
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Chinese ethnic meat products: Continuity and development.

Weicai Zeng1, Wenting Wen2, Yue Deng2

  • 1Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, PR China.

Meat Science
|April 20, 2016
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Summary

Chinese ethnic meat products offer significant potential but face challenges in quality and safety. Innovative technologies are key to their sustainable development and industrialization.

Keywords:
Chinese ethnic meat productsClassificationDevelopmentProcessing technologySafety and quality

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Area of Science:

  • Food Science
  • Meat Science
  • Agri-food Industry

Background:

  • Chinese ethnic meat products have unique characteristics and processing methods.
  • Growing demand and quality concerns in China present challenges for these traditional products.

Purpose of the Study:

  • To review the classification, characteristics, and processing technologies of Chinese ethnic meat products.
  • To highlight innovative and green technologies for improving safety and quality.
  • To present a strategy for the future development of these products.

Main Methods:

  • Literature review of existing research on ethnic meat products.
  • Analysis of current processing technologies and quality control measures.
  • Exploration of novel and sustainable technological applications.

Main Results:

  • Detailed classification and characterization of typical ethnic meat products.
  • Overview of research progress in quality and processing.
  • Identification of key innovative technologies for enhanced safety and quality.

Conclusions:

  • Chinese ethnic meat products require innovative and green technologies for industrialization and sustainable growth.
  • A strategic approach is needed to promote their production and market presence.