Chinese ethnic meat products: Continuity and development. (October 2016)

• Record Type: Journal Article
• Authors: Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun
• Is Part Of: Meat science. Volume 120(2016:Oct.)
• Page Start: 37
• Page End: 46
• Publication Date: 2016-10
• Subjects: Chinese ethnic meat products -- Classification -- Safety and quality -- Processing technology -- Development; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.04.007
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Highlights: Chinese ethnic meats have distinctive sensory characteristics and processing technologies. Innovative and green technology has been intensively applied on Chinese ethnic meat products. Strategies for promoting Chinese ethnic meat products are presented.