肉及肉制品超高压加工的研究进展

Research development about ultra-high pressure treatment with meat and its products

介绍了以超高压处理时,超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。同时介绍了超高压处理肉类的研究现状、存在问题与发展方向。

The effects of ultra-high pressure treatment on color, texture, oxidation of lipid, freezing and thawing process of meats were introduced in this paper. Meanwhile, the research development, existing problems and development aspects of uhra-high pressure treatments with meats were also set forth.