In ancient times, meat loaf was made from dehydrated beef, fish, chicken, and lean pork. The meat was usually boiled, dehydrated, and then rubbed. It is allowed to become fluffy, velvety, and powdery. Compared with fresh meat and jerky, it is rich in nutrition, easy to digest, easy to store, easy to carry and so on.

And modern meat floss production, the use of mechanization, and the quality of meat used is also changing. In modern times, beef, pork and rabbit meat are generally used to produce meat loaf. It is also produced using centrifuges so that the fibers of the meat appear in a thin state. Therefore, meat floss looks fluffier and the fibers are longer, which gives it a "fluffy" look.

Besides, the hairs on meat loaf are not animal hairs, but meat fibers. However, meatloaf has far more calories than lean meat. This is partly because of the added sugar and partly because of the added fat. So eat with some control.