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Food and Fermentation Industries    2017, Vol. 43 Issue (11) : 232-     DOI: 10.13995/j.cnki.11-1802/ts.014048
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Review onresearchprogressanddevelopmentofgel-typemeat productsprocessing technology
ZOUYu-feng1 , QIAN€hang,HANMin-yi,XUXing-lian1 ×,ZHOUGuang-hong
( DeyLaboratoryofMeatProsezzingand Quality€ontrol,MOE;DeyLaboratoryofMeatProsezzing,MOA; Jiangzu €ollaborativeInnovation €enterofMeatProdustion and Prosezzing,Qualityand Safety€ontrol; NanjingAgrisulturalUniverzity;Nanjing210095 ,€hina)
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Abstract  Newedition ofDietaryGuidelinezSsiensereportintroduseznewdemandzofmeatprosezzing, zush az lean meatgel-typemeatprodustz, rezearsh and developmentoflow-zodiumand low-zaturated fatmeatprodustzazwell aztheenhanseofmeatprosezzingzafety.TheKeyteshnisalproblemzexizted in thefieldzofmeatprosezzingand new produstzrezearsh and developmentofgel-typemeatprodustzwerezummarized.Theresentrezearsh ofmeatprosezz- ingwazintrodused, zush azoptimization oftumbling, shoppingand surlingprosezzez, theimprovementofprosezzing propertiezofpale, zoft, and exudative( PSE) meat, thehigh prezzure& ultrazonisazzizted thermalgelformation teshnologyand thegreen gel-manufasturingteshnology.In theend, thefuturetrendzofzsientifisrezearsh ofgel-type meatprodustzprosezzingteshnologywazprozpested.
Keywords gel-typemeatprodustz      rezearsh and prosezzing')" href="#">rezearsh and prosezzing      rezearsh progrezzand development trend')" href="#">rezearsh progrezzand development trend     
Issue Date: 04 December 2017
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.014048     OR     http://sf1970.cnif.cn/EN/Y2017/V43/I11/232
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