我国传统腌腊肉制品产业现状及发展趋势
摘 要：传统腌腊肉制品因香味浓郁而深受消费者喜爱，其在民众肉类消费中占有举足轻重的地位，虽然目前该产业发展迅速、势头良好，但与其他食品及肉类产业相比，传统腌腊肉制品的产业化水平仍然较低。本文在概括总结我国传统腌腊肉制品产业发展和科学研究现状的基础上，重点从规范化/标准化、科学化、工程化和营养功能化4个方向对未来该领域的研究及发展趋势进行深入的剖析，分析了各方向的研究重点，以期为该产业寻求研究突破口和技术支撑点提供参考。
关键词：腌腊肉制品；产业发展；科研现状；研究趋势
Trends in China’s Industrial Development and Research of Traditional Cured Meat Products
WANG Hu-hu1，LIU Deng-yong2，XU Xing-lian1，*，ZHOU Guang-hong1，HAN Yan-qing3，XU Bao-cai3
（1. National Center of Meat Quality and Safety Control， Nanjing Agricultural University， Nanjing 210095， China；
2. Food Safety Key Lab of Liaoning Province， Food Science Research Institute of Bohai University， Jinzhou 121013， China；
3. State Key Laboratory of Meat Processing and Quality Control， Jiangsu Yurun Meat Industry Co. Ltd.， Nanjing 210041， China）
Abstract：Traditional cured meat products are always very popular with consumers due to their rich flavor and play a crucial role in the whole meat consumption. Although the industry has recently developed rapidly and shown good growth prospects， its level of industrialization is still low compared with the development of other food or meat industries. This paper reviews the current status of research on traditional cured meat products and the recent developments of the industry. Our emphasis is put on an in-depth analysis of research and future trends in the industry in the following aspects： standard， scientific， engineered and nutritional. Furthermore， the key points to be solved in each aspect are analyzed. This review ...
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