摘要
超高压技术是当前一种新型的非热食品加工技术,很多研究者将之用于牛肉品质改善的研究,其优势在能够不破坏肉类风味和营养成分的前提下,改善牛肉嫩度、抑制微生物、延长保藏期。该文研究述了超高压处理对牛肉及其制品色泽、嫩度、脂肪氧化、微生物等方面的影响。
Ultra high pressure processing is a new technology in food processing industry currently, which used by many researches to improve beef quality. It has much advantage such as improve beef tenderness, inactivate microorganism and extend shelf life without destroying meat nutrition. The effect of high pressure on the color, tenderness, oxidation of lipid, rm＇eroorganism of beef is reviewed in this study.
出处
《食品工业》
北大核心
2013年第9期150-153,共4页
The Food Industry
关键词
超高压
牛肉
品质
ultra high pressure
beef
quality
