Perspectives of Meat Nutrition and Human Health

Authors

LI Chunbao, MOE Key Laboratory of Meat Processing and Quality Control; MARA Key Laboratory of Meat Processing; Jiangsu Collaborative Innovative Center of Meat Production, Processing, and Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
YIN Yulong, Center of Healthy Animal Husbandry, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
ZHOU Guanghong, MOE Key Laboratory of Meat Processing and Quality Control; MARA Key Laboratory of Meat Processing; Jiangsu Collaborative Innovative Center of Meat Production, Processing, and Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Keywords

meat nutrition; human health; strategy plan; policy proposal

Document Type

Article

Abstract

In recent 30 years, China's meat industry has developed very fast and its productive value amounts to 1300 billion RMB. It is a pillar industry for agricultural products process and food processing, and a critical support point and breakthrough point for the reform of the supply side of animal husbandry as well. As economic and social development, meat nutrition and human health have been paid more and more attention. In this paper, China's meat industry and relevant national strategies were reviewed, and events that happened in developed countries were summarized. Several key scientific and technological questions were put forward on meat nutrition and human health during the period from 2020 to 2035. A new strategy including targets, roads, tasks, and measures, is proposed to start key basic research, key technology development, and key product design on meat nutrition and human health, which attaches the importance to leading the development of animal husbandry, meat industry, and healthy food industry, and to improve Chinese people health status.

First page

190

Last Page

196

Language

Chinese

Publisher

Bulletin of Chinese Academy of Sciences

References

高延敏.食品工业发展报告(2017年度).北京:中国轻工业出版社, 2018:17-27.

周光宏.肉品学.北京:中国农业科技出版社, 1999.

Li C, He J, Zhou G. Changes of meat proteins during processing and their impacts on meat quality. Science Foundation in China, 2018, 26(1):84-91.

McAfee A J, McSorley E M, Cuskelly G J, et al. Red meat consumption:An overview of the risks and benefits. Meat Science, 2010, 84(1):1-13.

周光宏, 武英, 郑乾坤, 等.冷却猪肉质量安全控制技术与应用.中国畜牧杂志, 2015, 51(14):60-64.

Siri-Tarino P W, Sun Q, Hu F B, et al. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. American Journal of Clinical Nutrition, 2010, 91:535-548.

Bouvard V, Loomis D, Guyton K Z, et al. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 2015, 16:1599-1600.

李春保, 周光宏, 徐幸莲, 等.对世界卫生组织将红肉和肉制品列为致癌物报告的质疑.肉类研究, 2015, 29(12):1-5.

Recommended Citation

Chunbao, LI; Yulong, YIN; and Guanghong, ZHOU (2019) "Perspectives of Meat Nutrition and Human Health," Bulletin of Chinese Academy of Sciences (Chinese Version): Vol. 34 : Iss. 2 , Article 7.
DOI: https://doi.org/10.16418/j.issn.1000-3045.2019.02.008
Available at: https://bulletinofcas.researchcommons.org/journal/vol34/iss2/7