| 肉类超高压处理的研究进展 |
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| 引用本文： | 李勇,李洪军.肉类超高压处理的研究进展[J].肉类研究,2010(12):26-30. |
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| 作者姓名： | 李勇 李洪军 |
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| 作者单位： | 西南大学食品科学学院,重庆400715 |
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| 摘 要： | 超高压技术是应用于食品工业中的高新技术之一。它能在低温条件下杀菌或抑菌,对维生素、色素和风味物质没有明显的影响,能够较好地保持原有的营养成分。本文综述了肉制品应用超高压时受到的影响。
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| 关 键 词： | 超高压技术 肉制品 保持 高新技术 |
Development in Researches on Ultra High Pressure Treatments of Meats |
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| LI Yong,LI Hongjun.Development in Researches on Ultra High Pressure Treatments of Meats[J].Meat Research,2010(12):26-30. |
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| Authors: | LI Yong LI Hongjun |
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| Affiliation: | 1. Food Science College in Southwest University, Chongqing, 400715 2. Food Science College in Southwest University, Chongqing, 400715) |
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| Abstract: | The ultra high pressure is one of high and new technologies used in food industry. In a low temperature conditions kill bacteria,vitamins or contain material and pigment and with no obvious effects,it can better keep its existing nutrients.The text summarize the influence of meat applied ultra high pressure. |
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| Keywords: | ultra high pressure meat keep high and new technology |
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