China's meat industry revolution: Challenges and opportunities for the future

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• 作者：Guanghong Zhou ; Wangang Zhang ; Xinglian Xu
• 关键词：Meat industry ; Meat production ; Safety ; Regulation
• 刊名：Meat Science
• 出版年：2012
• 出版时间：November, 2012
• 年：2012
• 卷：92
• 期：3
• 页码：188-196
• 全文大小：236 K

文摘

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.