New Processes and Formulas for Meat Food Products

Author: Liu Yutian, Editor-in-Chief
Publisher:
Publish Date: 2002-09-01
Features: This book is based on the author's extensive research and practical experience, widely collecting the latest processing technologies and recipes for meat products both domestically and internationally, selecting the best among them. During the writing process, considering the needs of grassroots technical personnel and meat production enterprises, it provides a concise introduction to the fundamental principles and methods of meat product processing. The content focuses on product processing technologies, ingredient standards, common quality issues in production, and their solutions. The book is highly practical and operational, easy to understand, and accompanied by some illustrations. In addition to introducing some well-known traditional meat processing techniques, it emphasizes modern meat product processing technologies and recent research findings, especially new processes that apply advanced modern meat processing techniques and equipment to traditional Chinese meat products. These new processes not only improve product quality but also enhance yield and economic benefits, facilitating industrial-scale production.