超高压处理对肉及肉制品食用品质的影响  

Advances of effects of ultra-high pressure treatment on edible qualities of meat and meat products

作　　者：段虎[1] 王祎娟[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品与机械》2011年第1期151-154,共4页Food and Machinery

基　　金：国家自然科学基金专项基金项目(编号:31040062)

摘　　要：文章综述超高压处理技术对肉及肉制品的色泽、嫩度、风味等食用品质的影响研究进展,以期为超高压技术在肉及肉制品加工中的应用提供参考。Ultra-high pressure treatment attracted researchers for a new non-heating technique.Effects of ultra-high pressure treatment on color,tenderness,and flavor were reviewed in this paper,and these can be the references to the research and application of ultra-high pressure treatment on meat and meat products.

关 键 词：超高压处理 肉及肉制品 食用品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]