Research progress on processing technology of low-salt meat products

Authors

YU Tao, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
XU Qian, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
NIU Xiyue, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
YU Jing, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
YIN Yanling, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
LU Ye, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China

Abstract

This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.

Publication Date

12-28-2019

First Page

208

Last Page

214

DOI

10.13652/j.issn.1003-5788.2019.12.038

Recommended Citation

Tao, YU; Qian, XU; Xiyue, NIU; Jing, YU; Yanling, YIN; and Ye, LU (2019) "Research progress on processing technology of low-salt meat products," Food and Machinery: Vol. 35: Iss. 12, Article 38.
DOI: 10.13652/j.issn.1003-5788.2019.12.038
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/38

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