Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 349 - 356

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034666

Research progress on processing technology and preservation of dried meat slices

  • LIANG Xuewei ,
  • XING Weiwei ,
  • LIU Shijian ,
  • TAO Xiaoqi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Beijing WDWK Biotechnology Co.Ltd., Beijing 100095, China)
    3(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-12-20

  Revised date: 2023-02-17

  Online published: 2024-04-09

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Abstract

Dried meat slice is a traditional Chinese snack with a long edible history and rich nutritional value in China and is also an indispensable category in the deep processing of meat products.Dried meat slice has a unique flavor and is easy to preserve and carry.In recent years, it has been deeply loved by the market and innovative technology research around dried meat slices has developed rapidly.Research on quality improvement and preservation of traditional dried meat slices has also become a hot spot in recent years.This paper summarizes the research on the processing technology, quality improvement, and storage of dried meat slices at home and abroad in recent years, providing a reference for the subsequent processing of dried meat slice products, especially providing a theoretical basis for the research on the anti-oxidation of dried meat slices.

Key words： dried meat slices; raw material innovation; quality; preservation; antioxidant

Cite this article

LIANG Xuewei , XING Weiwei , LIU Shijian , TAO Xiaoqi . Research progress on processing technology and preservation of dried meat slices[J]. Food and Fermentation Industries, 2024 , 50(5) : 349 -356 . DOI: 10.13995/j.cnki.11-1802/ts.034666

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