What is the market for prepared meat products? What is the market size of the meat products industry

Among the new consumer groups, the younger generation has become the mainstay of the current consumer group, which has also directly led to the transformation of traditional consumer behavior. Young people work at a fast pace, cooking time at home is gradually decreasing, they tend to pay attention to the convenience, safety, nutrition of meat food, the emergence of this consumer demand, prompting quick-frozen conditioned meat products to quickly occupy the market. Adding Springer's yeast extract to the marinade or sauce of the meat conditioning semi-finished product can not only reduce the salt by 30%, but also improve the saltiness and umami, mask the peculiar taste, enhance the spicy taste, enhance the impact of the mouth, and enhance the overall flavor.

Prefabricated meat products, also known as conditioned meat products, prefabricated meat products refer to fresh and frozen livestock and poultry meat (including livestock and poultry by-products) after initial processing, and then seasoning, pickling, tumbling, sizing, coating, molding, thermal processing and other processing methods one or more of the non-ready-to-eat foods that are stored, transported and sold under low temperature conditions, and need to be eaten after cooking.

Prefabricated meat products have the advantages of convenience, speed and nutrition, which are not only highly concerned by producers, but also more and more popular with consumers, and prefabricated meat products continue to develop and evolve, from traditional ham to flavored ham, from smoked meat to charcoal grilled food, from Western-style fried chicken nuggets to braised pork, leading the trend of healthy food culture. People's living habits are also changing, and with the popularization of refrigeration chains, refrigerators, and microwave ovens, people are paying more and more attention to the convenience, nutrition, and safety of meat food.

Conditioned meat products are nutritious, convenient and fast food, which has attracted much attention because of its adaptation to the needs of social development, and its preservation has attracted more and more attention. With the deepening of research on meat preservation, it is agreed that no single preservation measure is comprehensive, so comprehensive preservation technology must be adopted. The main theoretical basis for meat preservation research is the fence factor theory.

In actual production, different fence factors are used and effectively combined to inhibit the spoilage microorganisms of meat from different aspects, forming a multi-target attack on microorganisms, thereby prolonging the shelf life of products. The combination of natural preservatives and cold sterilization technology is the future development trend of conditioning meat product preservation.

Summary: The market size is large.

From the perspective of market size, the market scale of China's meat products industry has shown a stable trend in recent years. In 2019, the market size of the meat products industry was about 1,900.3 billion yuan, and according to **, the market size of China's meat products industry will exceed 2 trillion yuan from 2020 to 2021.

According to the data of the National Bureau of Statistics, in 2019, China's meat output was 76.49 million tons, of which 42.55 million tons were pork, accounting for 42.55 million tons; poultry meat 22.39 million tons, accounting for the proportion; 6.67 million tons of beef, accounting for the proportion; 4.88 million tons of mutton, accounting for the proportion.

Introduction:

Meat products refer to cooked meat products or semi-finished products made with livestock and poultry meat as the main raw material and seasoned, such as sausages, ham, bacon, marinated meat, barbecue meat, etc.

That is to say, all meat products with livestock and poultry meat as the main raw material and seasonings are not different depending on the processing technology, and are called meat products, including: sausage, ham, bacon, marinated meat, barbecue meat, jerky, dried meat, meatballs, conditioned meat skewers, meat patties, cured bacon, crystal meat, etc.

Meat production has declined significantly due to the external environment

China is a major producer and consumer of meat, and its total meat output accounts for about one-third of the world's total output, of which pork accounts for more than half. Nearly 5 million pigs have died or been slaughtered in Asia in 2019 due to African swine fever, a contagious virus that affects domestic and wild boars and was first identified in Asia in 2018. Although there is no danger to humans, the mortality rate of pigs infected with this disease is as high as 100%, resulting in serious economic losses for the pig industry.

ASF has spread to six Asian countries: Cambodia, China, North Korea, Laos, Mongolia and Vietnam. According to the latest FAO figures, China, Viet Nam and Mongolia are now losing more than 10 percent of their total hogs.

According to the National Bureau of Statistics, the output of pigs, cattle, mutton and poultry meat in 2019 was 76.49 million tons, down from the previous year.

(2) Meat production structure

From the perspective of subdivided meat product output, the output of pork in 2019 was 42.55 million tons, a decline; beef output was 6.67 million tons, an increase; the output of mutton was 4.88 million tons, an increase; The output of poultry meat was 22.39 million tons, an increase.

According to the Classification of Meat Products (GB T 26604-2011) issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the Standardization Administration of the People's Republic of China, meat products can be divided into nine categories according to processing technology.

The production of meat products decreased due to the impact of swine fever

According to the data of the National Bureau of Statistics, in 2019, except for the decline in pork production, other meat production showed an increase. In 2018, China's meat product output was 10,000 tons, of which pork accounted for 60%; Poultry products and beef and mutton products each accounted for 20%.

According to the decline ratio of pork production, combined with the product structure of meat products, the weighted average method calculates that China's meat product output will decline in 2019, reaching 15.92 million tons.

Through the proportion of meat products in 2018 and the decline rate of meat in 2019, the forward-looking weighting results show that the output of pork products in 2019 will decline, accounting for a decrease of 4% to 56%; The proportion of poultry products and beef and mutton products increased by 2% to 22% each.

Worldwide, meat products account for more than 45% of meat consumption. Among them, the proportion of meat products consumption in developed countries exceeds 70%. Judging from the situation in China, the current consumption of meat products is still dominated by fresh meat, accounting for about 83%, and the consumption of meat products only accounts for 17% of the entire meat.

Golden Ham has previously said that if the development of meat products is to reach the world average, its scale will increase by more than one trillion.

The above data ** is in the Prospective Industry Research InstituteAnalysis report on the production and marketing demand and investment of China's meat processing industry

In 2020, the market size of China's meat products industry will exceed 2 trillion yuan. From the perspective of market size, the market size of China's meat products industry has shown a stable trend in recent years, and the market size of the meat products industry in 2019 is about 1,900.3 billion yuan; From the perspective of the industrial chain of the meat processing industry: the industrial chain of China's meat products industry mainly includes upstream livestock breeding and feed processing industry; Midstream slaughtering and processing and deep processing of meat products, and then through the (cold chain) logistics and transportation chain, meat products finally reach the consumer terminal.

Conditioned meat products refer to non-ready-to-eat meat products made of livestock and poultry meat as the main raw residue wild material, ground or cut with seasonings and other auxiliary materials, and processed by tumbling, stirring, seasoning or preheating

Conditioned meat products need to be stored, transported and sold under refrigerated or frozen conditions, and need to be processed twice before consumption. Common conditioned meat products include bone-meat joint, chicken fillet, reconstituted steak, salted crispy chicken nuggets, Orleans chicken wings, etc. Because the conditioned meat products are pre-processed, they only need to be heated before eating, and they are loved by consumers because of their wide variety and delicious taste.

Precautions for buying and eating prepared meat:

First, the purchase should be strictly selected, and the cold chain should pay attention to the conditioning of meat products, which can be divided into refrigerated conditioned meat products (0-4 storage) and frozen conditioned meat products (storage below -18) according to different storage conditions.

Cold chain is an important condition to ensure the quality of its products, consumers should try to choose large supermarkets and farmers' markets with a sound cold chain system when purchasing, and avoid buying refrigerated conditioned meat products with excessive juice oozing, as well as frozen conditioned meat products that are thawed and softened and contain more frost in the packaging bag.

2. Edible as soon as possible, stored properly conditioned meat products are not sterilized during processing, some microorganisms will still survive or grow slowly under refrigerated or frozen conditions, and the nutrition and eating quality of the product will gradually decrease, and consumers should process and eat as soon as possible within the shelf life. Freezing conditioned meat products, especially coated conditioned meat products, will significantly reduce the crispiness of the product if it is frozen again after thawing.

Therefore, in order to ensure the taste of the product and reduce secondary pollution, repeated freezing and thawing should be avoided. Conditioned meat products should be stored in strict accordance with the storage conditions indicated on the product label, and avoid eating bulging bags or products with peculiar smells. Whether it is a refrigerated conditioned meat product or a frozen conditioned meat product, if it is not eaten immediately, it is recommended to store it in the refrigerator freezer.