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.