Meat products refer to all meat products that use livestock and poultry meat as the main raw material and add seasonings. They are all called meat products, including: sausage, ham, bacon, sauced meat, and barbecued meat. , Jerky, dried meat, meatballs, prepared meat skewers, meatloaf, cured bacon, crystal meat, etc.
According to the Chinese national standard of meat and meat product terminology (GB/T19480-2009), meat products are divided into two categories: Chinese meat products and Western meat products.
● Chinese-style meat products mainly include bacon, salt meat,bacon, Chinese ham, jerky, stewed meat products, etc.;
● Western-style meat products mainly include ham, bacon, sausage, smoked ham, etc.
Analysis of the status quo of my country's meat industry
1.Status: China's meat product industry has gone through four stages of development-plan-start-development-spanning. Now it has formed a mature industrial development scale, but there are still some shortcomings. The main problems are irrational product structure, low product technology content, and insufficient product development capabilities. It can be summarized as three more and three less, that is, more high-temperature meat products, less low-temperature meat products, more primary processing, less intensive processing, more old products and less new products.
2. Features: The main characteristics of China's meat product market consumption are: the consumption of meat products has increased, and consumers pay more attention to varieties and tastes. However, there is still a big gap between the developed meat products consuming countries` emphasis on nutrition and brand characteristics. It means that the market still has a lot of potential and space for development.
Prospect analysis:
1. Low-temperature meat
products occupy a dominant position(1). Low-temperature meat products: through the
steaming, boiling, smoking, and roasting processes under normal pressure, the
center temperature of the meat products exceeds 72℃-85℃, and it is processed through sterilization treatment,
in the carton, storage, circulation and sales process Always keep meat products
cold. Such as ham, bacon, hot dog sausage, etc. (ground
meat, fresh meat slicing machine
, stirring, bacon, sausage slicing machine,Industrial Meat Slicer produced by EFu
corp.). Low-temperature meat products have less nutritional loss, and
can basically retain meat protein, amino acids, vitamins, minerals and other
nutrients as well as the original fiber tissue of the meat, maintaining the
original nutrition and inherent flavor to the maximum extent, and the quality
is significantly higher than that of high-temperature meat Products.
Low-temperature meat products are the future development trend.
(2). High-temperature meat products: meat products processed at high temperature and high pressure, under constant pressure, cooling and sterilizing at 115 ℃-120 ℃ processed meat products, such as iron tin cans, aluminum foil soft-packaged meat products, high-temperature expansion film (PVDC) Ham sausage filled with carton, etc. The proportion of high-temperature meat products in the sales of meat products will definitely show a decline and shrinkage.
(3). Comparatively speaking: the consumption of fresh meat takes more time and energy, which does not meet the needs of the development of the times. During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crunchy, and juicy, maintaining the original nutrition and inherent flavor to the maximum extent, and it is obvious in terms of quality and nutrition. Better than high-temperature meat products. At present, in the consumption structure of my country's meat products, the proportion of low-temperature meat products consumption is far behind that of Europe, America, and Japan. As the economy develops, residents' purchasing power increases, and residents' awareness of healthy consumption increases, it is expected that low-temperature meat products will become more popular among consumers in the future.
2.Meat products tend to be catering. The rapid growth of low-temperature meat products shows two points: first, the transition from medium- and high-temperature meat products to low-temperature meat products; secondly, the upgrade of fresh meat to meat products. These two upgrades affect the main direction of meat processing. The time spent working in the kitchen after the 80s and 90s has dropped from 1 hour per capita to 20 minutes in the past, and semi-finished dishes are often processed. Many people basically do not cook at home. Dining out and ordering meals have become the norm; at the same time, the entire society consumes Demand also presents the trend of delicious, fast and simple. Internet food and beverage delivery, flavor, speed and convenience are the basic requirements. This should simplify the chef`s operation and standardize the flavor of the dishes. Stir fry ready-made dishes, such as hot pot, light meal, fast food, breakfast, etc. Semi-finished meat products are also a new direction for the meat processing industry in the
Chicken Breast Slicer Machine , Fresh Meat Dicer Machine , cutting, mixing, and meatball machine produced by EFu corp.
3.The market prospects of casual meat products are broad
In today's society, the development of high technology has liberated people from heavy physical labor. Compared with the past, we already have more leisure time. With the gradual popularity of leisure life, the consumption of snack foods has become larger and larger, and it has become a consumer fashion in today's society. The market sales are growing rapidly at a growth rate of 30% to 50% every year. Casual meat products have four consumption characteristics: flavor, nutrition, enjoyment, and specialty products. The leisure of traditional meat products is mostly in jerky, duck necks, chicken wings, chicken feet, pork knuckles, pig tails, sauced beef, roast chicken, grilled chicken, smoked chicken, flavored dried fish products and other products. The development of more casual meat products that are convenient, fast and tasteful represents one of the future development directions of meat products.
