摘要
将营养学与肉制品的加工设计相结合,从不同人群的营养需求出发,研发出适合各类人群的肉制品,可丰富肉制品的品种,提升肉制品产品的针对性与适用性。我国开始在预包装食品中实施营养食品标签管理规范,标志着我国食品产业的监管从食品安全向食品安全与食品营养并重的方向转移,它符合全球食品业和消费者追求营养,追求健康的潮流,这同时也给肉制品加工带来了机遇与挑战。
Meat products suitable for all types of people are designed combination with nutriology. They depend on different nutritional needs of people. It not only can enrich the varieties of meat but also can enhance the relevance and applicability of products. In China the regulations of nutrition food labeling were implemented in pre-packaged foods. It indicates the direction of food industry＇ regulatory transfers from food safety to abreast of food safety and nutrition. This is in line with the seeking nutrition, health trend of food industry and consumers. At the same time it can bring opportunities and challenges for meat processing.
出处
《肉类研究》
2009年第8期11-16,共6页
Meat Research
关键词
食物营养标签
营养学理论
应用
肉制品加工
nutrition labeling of food
nutrition theory
application
meat processing
