Two Projects of “Chilled Meat” and “Fermented Meat” Passed Appraisal

The two projects of “Research on Key Technology of Chilled Meat and Development of New Product” and “Research on Key Technology of Fermented Meat Product and Development of New Product” have passed the appraisal in China Agriculture University in recent days.
The success of the two technologies will improve the present situation of less varieties and quantities, short time of storage and poor stability of meat quality of meat products in China, to develop meat processing towards large scale and industrialization.

Experts suggested that the productive technique and quality management system, chilled meat fresh keeping, color protection and package and control technology of meat juice loss of chilled meat all reached international advanced level. For the fermented meat, it has realized the selection of the fine strains of microorganism, development and industrialization of fermenting agent, development of processing technique and new products, laying a good foundation on the development of fermented meat products in China in the future.

Source: www.caaa.cn