| 超高压处理对肉及肉制品食用品质的影响 |
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| 引用本文： | 段虎,王祎娟,马汉军.超高压处理对肉及肉制品食用品质的影响[J].食品与机械,2011,27(1). |
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| 作者姓名： | 段虎 王祎娟 马汉军 |
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| 作者单位： | 河南科技学院食品学院,河南新乡,453003 |
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| 基金项目： | 国家自然科学基金专项基金项目(编号:31040062) |
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| 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。
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| 关 键 词： | 超高压处理 肉及肉制品 食用品质 |
Advances of effects of ultra-high pressure treatment on edible qualities of meat and meat products |
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| DUAN Hu,WANG Yi-juan,MA Han-jun.Advances of effects of ultra-high pressure treatment on edible qualities of meat and meat products[J].Food and Machinery,2011,27(1). |
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| Authors: | DUAN Hu WANG Yi-juan MA Han-jun |
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| Affiliation: | DUAN Hu WANG Yi-juan MA Han-jun(Henan Institute of Food Science and Technology,Xinxiang,Henan 453003,China) |
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| Abstract: | 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. |
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| Keywords: | ultra high pressure processing meat and meat products edible qualities |
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