Conditioned meat products are non-ready-to-eat foods that are stored, transported and sold at low temperature. Fresh and frozen livestock and poultry meat (including livestock and poultry by-products) need to be processed primarily, and then processed by one or more processing methods such as seasoning, pickling, rolling, sizing, powder coating, molding and heat treatment. Conditioning meat products are convenient to eat, balanced in nutrition, beautifully packaged, and can shorten cooking time, so they are also favored by many consumers. At the same time, the standardized attribute of prepared meat products has also played an important role in the chain development of catering industry. Adding a proper amount of Spenger yeast extract to the marinade or sauce of meat semi-finished products can not only reduce the salt by 30%, but also improve the salty and umami taste, cover up the off-flavor, enhance the spicy taste, enhance the impact of the entrance and enhance the overall flavor.