Laboratory of Meat Processing and Quality Control, EDU, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China.
Meat Sci. 2012 Nov;92(3):188-96. doi: 10.1016/j.meatsci.2012.04.016. Epub 2012 Apr 21.
From a very limited ration of meat only for urban citizens to the world's largest meat-producing country, from a handful of processing facilities in major cities to thousands of modern meat packing and processing plants throughout the country, the Chinese meat industry has gone through drastic revolutionary changes particularly in the last three decades. Before the national economic reform in the late 1970s, meat production in China was extremely limited; hence, meat was rationed, treated as a highly precious food, and was highly valued. However, new processing technology developments, as related to meat animal production, slaughtering, processing, and distribution have transformed the inefficient Chinese meat industry that prepared only a handful of traditional products into a vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household. Along with this evolution, there has been the emergence of mega-scale meat companies and rapid advances in meat science and technology that address many aspects of meat. This review will highlight some milestone changes of the Chinese meat industry and discuss challenges and opportunities ahead in the global market for China.
从只有城市居民才能分到少量肉类，到成为世界上最大的肉类生产国；从少数几个大城市的加工设施，到全国数千家现代化的肉类包装和加工厂，中国的肉类行业在过去的三十年里发生了巨大的变革。在 20 世纪 70 年代末国家经济改革之前，中国的肉类生产极其有限；因此，肉类实行配给制，被视为非常珍贵的食物，受到高度重视。然而，与肉用动物生产、屠宰、加工和配送相关的新技术发展，改变了中国低效的肉类工业，使其从只能生产少数几种传统产品的工业，转变为今天能够生产各种新鲜和深加工产品的庞大企业，这些产品受到普通中国家庭的欢迎。随着这种演变，出现了大规模的肉类公司，以及在肉类科学和技术方面的快速进步，涉及肉类的许多方面。本文将重点介绍中国肉类行业的一些里程碑式的变化，并讨论中国在全球市场上面临的挑战和机遇。
