食品科学技术推动屠宰产业肉制品品质改良的探索

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中图分类号：TS251.1 文献标志码：A 文章编号：1674-0270（2026）01-0177-04

DOl: 10.16043/j.cnki.cfs.2026.01.044

Exploration on Improving Meat Product Quality in Slaughtering Industry Driven by Food Science and Technology

MENG Xianghui (Shandong Lushang Binglun Architectural Design Co., Ltd., Ji'nan 25oooo, China)

Abstract: Since the implementation of the industrial upgrading strategy,the slaughtering industry has steadily advanced in terms of scale and standardization construction,achieving a preliminary transformation from traditional extensive processing to modern intensive production. However, in response to consumers' higher demands for meat product safety,nutrition,andsensoryquality,as well asthe tightening constraints ofresources andtheenvironment,itis imperative to break through thebotleneck ofquality improvement through technological innovation.Basedonthis,this paper briefly discusses the application progress offood science and technology in areas such as gene editing breeding, new non-thermal processng,and intelligent qualitydetection,systematicallyanalyzes theregulatory mechanismsofcore quality indicatorssuchasmeat product tenderness,waterretentionflavor,andsafetyand proposes targetedstategies such as multi-technologycollaborativeoptimizationand full-chaindigital control,with theaimof providing practical paths for the slaughtering industry to build a green and efficient quality improvement system.

Key Words: food science and technology; slaughtering industry; meat product quality improvement

在人口增长与消费升级驱动下，屠宰产业正面临肉制品品质提升与产业转型的迫切需求。（剩余5854字）