Research on the Evolutionary Patterns of Quality and Safety of Meat Product in China Based on Risk Ranking Technology

This study conducted risk ranking for risk substances present in meat products, exploring the temporal and spatial distribution patterns of these risk items. The entropy weight method was used to calculate the risk values of different risk substances in circulation, production and catering links, and the risk substances were ranked by the 80-20 principle. The descriptive statistical method was used to explore the temporal and spatial distribution patterns of meat product production links. Through global and local correlation analysis, the characteristics of the spatial distribution of high-risk and relatively high-risk substances nationwide were studied. The high-risk substances in the production and circulation links were N-dimethylnitrosamine, benzo[a]pyrene, cadmium, peroxide value, new red, nitrite, arsenic, mercury, coliforms, and total bacteria number, while the relatively high-risk substances in the catering link was the total bacteria number. The highest meat product unqualified rate was 0.21% in 2017, followed by 0.19% in 2020. In various regions, the highest unqualified rate was in Ningxia, at 0.30%. For meat products from all provinces nationwide, the qualified rates for high and relatively high-risk substances only exhibited global spatial correlation for arsenic, allura red, and total bacterial count (P