新版膳食指南科学报告，对肉品加工提出新的要求，如增加以瘦肉为原料的凝胶类肉制品的生产，重视对低钠和低饱和脂肪酸含量肉制品的加工技术研发，增强肉制品的健康属性，提高肉制品生产工艺的安全水平等，文中据此梳理了凝胶类肉制品加工和研发过程中需要解决的关键问题，重点论述了滚揉斩拌和腌制工艺优化异质肉加工特性改善,高压和超声波辅助热凝胶形成以及凝胶绿色加工技术的最新研究进展最后展望了凝胶类肉制品加工科学与技术的未来研究趋势

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