Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern

•Consumers' demand for high quality meat products is gradually increasing.•Modified cellulose (MC) exhibit multiple functions in meat and meat analog.•MC-based products could better keep the meat original qualities during storage.•MC-based indicator film could provide real-time information for meat freshness.•The addition of MC could improve the qualities of low-animal fat meat products.