肉类发酵研究新进展

The New Development in Meat Fevmentation Research

从肉类发酵过程的控制、肉类发酵剂及降低肉类制品中亚硝胺和组胺的形成等方面，对当前肉类发酵研究的进展进行了概述。对肉类发酵技术的应用前景进行展望。

Based on the process of meat fermentation, meat starter and reducing the formation of histosamine and histamine in meat products. the present paper deals with the new development of meat fermentation research and the prospect of meat fermentation fechnique.