FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 345-348.doi: 10.7506/spkx1002-6630-201307073

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Green Manufacturing Technology: A Challenge and Opportunity for the Meat Industry

PENG Zeng-qi,Lü Hui-chao   

  1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2012-11-06 Revised:2013-02-28 Online:2013-04-15 Published:2013-03-20

Abstract: This article reviews the development of green chemistry and green manufactury in both China and abroad. The risk of the hazardous chemicals to human body and the environment produced by traditional meat processing technologies, such as grilling, frying, smoking and boiling, was discussed here. In view of modern science and technology as well as the sustainable development of food industry, the concept of meat green manufacturing technology was defined and successful applications of green chemistry in China’s meat industry were summarized.

Key words: green chemistry, meat, green manufacturing technology

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