LI Pei-di, ZHANG De-quan, TIAN Jian-wen. Research progress in the low-salt and low-fat functional meat products[J]. Science and Technology of Food Industry, 2014, (16): 391-394. DOI: 10.13386/j.issn1002-0306.2014.16.076
Citation: LI Pei-di, ZHANG De-quan, TIAN Jian-wen. Research progress in the low-salt and low-fat functional meat products[J]. Science and Technology of Food Industry, 2014, (16): 391-394. DOI: 10.13386/j.issn1002-0306.2014.16.076

Research progress in the low-salt and low-fat functional meat products

  • China is the biggest country of meat production in the word, as well as the country with the most meat consumption. In recent years a large number of studies have showed that excessive consumption of red meat and processed meat products increased the risk of chronic diseases. The development of low-salt and low-fat functional meat products has been attracted considerable attention. This article mainly summarized the research progress on low-salt and low-fat functional meat products, and points out some of the limitations in the research and development of functional meat products, so as to provide a theoretical basis for the research and exploitation of functional meat products.
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