Chinese ethnic meat products: Continuity and development.
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.
Key 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.
Weicai
W
Zeng
Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China.
Wenting
W
Wen
Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China.
Yue
Y
Deng
Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China.
Yuanyuan
Y
Tian
Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China.
Honghu
H
Sun
Key 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. Electronic address: qunsun@scu.edu.cn.
Qun
Q
Sun
D002681:China; D003247:Conservation of Natural Resources; D003258:Consumer Behavior; D003257:Consumer Product Safety; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis; D005506:Food Contamination; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D005518:Food Preferences; D059022:Food Safety; D005524:Food Technology; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009573:Nitrites / Q000032:analysis; D013649:Taste
D005503:Food Additives; D009573:Nitrites
Chinese ethnic meat products; Classification; Development; Processing technology; Safety and quality