牛肉制品的最新研究进展与前景展望  

New Progress and Development Prospect of Beef Products

作　　者：李俊霞[1] 赵晶[1] 康建波[1] 周亚军[1] 佟月英[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《农产品加工（创新版）（中）》2012年第7期72-78,共7页Farm Products Processing

摘　　要：重点阐述发酵牛肉制品、重组牛肉制品和复合牛肉制品在加工工艺、安全性和营养特性等方面的最新研究进展,指出牛肉制品研发和生产加工中存在的主要问题,并对我国牛肉制品加工的发展前景进行预测和展望。Research status of fermented beef products, restructured beef products and compound beef products are summarized in this study. The latest research progress of beef products are processing technology, safety and nutritional characteristics. It pointed out application status of new technology in beef processing and indicated the questions and about research and development of beef processing. It forecasted the development tendency of the beef processing in the future.

关 键 词：牛肉制品 研究现状 前景展望 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]