Application of New Red Meat Processing Technology

Abstract

Red meat is the main meat in most of the world. In recent years, many people have studied the nutritional value and potential risks of red meat. The shortcomings exposed by red meat make people realize that it is urgent to improve the traditional processing technology of red meat. In this paper, a new type of cutting technology, fermentation technology, red meat pickling process, restructuring meat and red meat product processing technology was studied, comparing with the traditional processing technology, analyses the advantages and disadvantages, and analyzes the influence of different process for the red meat processing industry, as well as the process put into use in real life problems. This paper studies the red meat processing technology that may be applied to actual production and life in the future. It is believed that in the future, with the update of technology, some problems existing in red meat can be well solved, and people can eat healthy, nutritious and delicious red meat processing products.