Industry Analysis & Industry Trends
The dietary patterns of Chinese people have changed significantly since the Chinese Government implemented economic reforms in the late 1970s. This included a large rise in meat consumption as family income levels increased. Meat consumption in China increased steadily in the past decade, reaching 58.8 kg per capita in 2010.
The industry manufactures a relatively narrow range of processed meats of average quality. High-temperature meat products, mainly sausages, do not require refrigeration and are cooked at around 120 degrees Celsius, and account for about half of the industry's products due to the long shelf-life and low prices.... purchase to read more
Industry Report - Industry Products Chapter
High-temperature meat products, mainly comprising soft-packaged meat products and sausages, are the largest product segment in the industry, accounting for approximately 45% of revenue in 2011. High-temperature meat products are characterized by long shelf-life and fewer requirements for preservation, which has helped them gain popularity across the country.
Low-temperature meat products, prepared at core temperature between 65 degrees Celsius and 85 degrees Celsius for a relatively long time, possess appealing textures and tastes; furthermore, they retain more nutrients than those cooked at higher temperatures... purchase to read more