Zhang Wangang, Naveena B Maheswarappa, Jo Cheorun, Sakata Ryoichi, Zhou Guanghong, Banerjee Rituparna, Nishiumi Tadayuki
National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
ICAR-National Research Center on Meat, Hyderabad 500092, India.
Meat Sci. 2017 Oct;132:35-44. doi: 10.1016/j.meatsci.2017.05.008. Epub 2017 May 20.
A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed.
近几十年来，亚洲国家经济、人口、工业化和城市化的快速增长推动了其肉类产业的迅速发展。亚洲肉类生产和消费的持续增长一直是全球肉类产业发展的主要原因。亚洲不同地区和国家的肉类生产方式和消费情况差异很大，因此，本综述不可能涵盖所有亚洲国家的技术需求。在此，我们主要强调了近几十年来亚洲肉类生产方式和消费的差异，以及三个东亚国家（即中国、韩国和日本）和一个南亚国家印度的肉类技术需求。本文简要介绍了这些国家的肉类产业，特别是生产和消费趋势。随后对生鲜和加工肉类产品的技术需求进行了综述。
