The year 2000 production and sale of meat & egg in China are summarized.

Keeping meat fresh by microwave and infrared;

Determination of Diethylstilbestrol (DES) in Meat by High-speed Capillary Electrophoresis with Amperometric Detection;

Direct Determination of Lean in Meat by L'vov Platform GFAA——Application The technique of Preparation Levitation by Low Temperature and Matrix Modifier;

The meats modification of corruption is mainly caused by microbes,this article identified mainly introduced three basic strategies of how to control meat microorganism,that is to prevent the growth of microorganisms,to kill microorganisms,to promote the growth of beneficial microbes so that to inhibit the growth of harmful microorganisms,and focus on the various control measures.

The application of protease for improving the flavor of meats was reviewed in this paper.

Changes of silver carp muscle proteins during chilled storage;

The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.

Mechanism of the enzymolysis of muscle proteins from Harengula Zunasi Bleeker by compound enzyme that obtainedfrom mixture with papain and flavorease was studied.

The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.

Amino acids production by using fish protein not only has economic benefits,but also provides technical support for efficient biomass use.