Progress of improvement approach for fermented meat quality

DU Sha; TAN Ya; XIE Jia-qi; HUANG Qing; XIONG Xiong; WANG Yuan-liang

doi:10.13386/j.issn1002-0306.2016.16.066

DU Sha, TAN Ya, XIE Jia-qi, HUANG Qing, XIONG Xiong, WANG Yuan-liang. Progress of improvement approach for fermented meat quality[J]. Science and Technology of Food Industry, 2016, (16): 374-378. DOI: 10.13386/j.issn1002-0306.2016.16.066

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Progress of improvement approach for fermented meat quality

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As a traditional food,fermented meat has not only its merits on nutrients and favor,but some defects on safety and quality.In this paper,the improvment of starter culture( constructing culture blends and screening better strains),the composition of protein,the lipid content and composition( substitution of fat and fermented degredation) and the reduction of salt and nitrite addition in fermented meat were summarized,and development and tendency of improvement approach of fermented meat quality was also reviewed. Then some measures for improving the quality of fermented meat were given,that was benefit to promoting the development of meat industry.

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Progress of improvement approach for fermented meat quality

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