Views: 0 Author: Site Editor Publish Time: 2022-11-21 Origin: Site
In the consumption structure of meat products in modified atmosphere packaging in my country, the proportion of consumption of low-temperature meat products is quite different from that in Europe, America and Japan.
Due to the different eating habits in our country and the popularity of Chinese-style meat products such as ham sausage, the consumption structure of meat products in my country is still dominated by medium-high temperature meat products. In the Japanese market, the three types of low-temperature meat products (bacon, ham, and sausage) account for as much as 90% of the meat products consumed by households, and low-temperature meat products are the main consumption objects.
During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crispy, soft, juicy, and the original nutrition and inherent flavor are maintained to the greatest extent. In terms of quality, it is obviously better than high-temperature meat products.
With the improvement of people's living standards and the strengthening of the concept of healthy eating, low-temperature meat products occupy a dominant position in the meat product market. In recent years, low-temperature meat products in modified atmosphere packaging have gradually been favored by more and more consumers, and have become a hot spot in the consumption of meat products.
It can be seen that low-temperature meat products will be more favored by consumers in the future.
The consumption upgrade of meat consumption mainly has the following four main directions:
● The consumption of pork is upgraded to the consumption of other meats such as beef and mutton;
● The consumption of fresh meat is upgraded to the consumption of meat products;
● The consumption of medium-high temperature meat products is upgraded to low-temperature meat products;
● Upgrading from pure food consumption to value-added service consumption (such as catering industry, etc.).
Among them, the upgrading of fresh meat to meat products driven by the rapid growth of low-temperature meat products, and the upgrading of medium-high temperature meat products to low-temperature meat products are the main upgrading directions.
Compared with the consumption of fresh meat and medium-high temperature meat products, low-temperature meat products are in line with the trend of healthy consumption. In addition to the impact of the pig cycle and the recovery of market demand, the driving factors for future growth are mainly due to the improvement of residents' awareness of healthy consumption and the promotion of middle-level consumption. Consumption upgrade brought about by the rapid growth of high-income groups.
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