| 高压技术在肉制品加工中的作用 |
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| 引用本文： | 陈韬,周光宏,徐幸莲.高压技术在肉制品加工中的作用[J].食品与发酵工业,2003,29(9):64-68. |
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| 作者姓名： | 陈韬 周光宏 徐幸莲 |
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| 作者单位： | 南京农业大学食品科技学院肉类研究室,南京,210095 |
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| 摘 要： | 近年来 ,高压技术在食品的贮藏和加工中的应用引起了人们广泛的关注。文中主要介绍高压技术应用于肉类加工时 ,对微生物、肌肉蛋白质、肉的冻结和解冻、肉与肉制品货架期的影响
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| 关 键 词： | 肉 高压技术 加工 微生物 |
| 修稿时间： | 2003年6月13日 |
The Application of High Pressure on Meat and Mea Products |
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| Chen Tao,Zhou Guanghong,Xu Xinglian.The Application of High Pressure on Meat and Mea Products[J].Food and Fermentation Industries,2003,29(9):64-68. |
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| Authors: | Chen Tao Zhou Guanghong Xu Xinglian |
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| Abstract: | High pressure processing is an emerging preservation and processing technology. Interest in high-pressure application for meat and meat products has recently increased. In the review, the effect of high pressure on microorganism in meat, muscle protein, freeing and thawing of meat, and shelf life of meat products were introduced. |
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| Keywords: | meat high pressure processing microorganism |
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