|
|
|
|
|
|
Review onresearchprogressanddevelopmentofgel-typemeat productsprocessing technology |
| ZOUYu-feng1 , QIAN€hang,HANMin-yi,XUXing-lian1 ×,ZHOUGuang-hong |
| ( DeyLaboratoryofMeatProsezzingand Quality€ontrol,MOE;DeyLaboratoryofMeatProsezzing,MOA; Jiangzu €ollaborativeInnovation €enterofMeatProdustion and Prosezzing,Qualityand Safety€ontrol; NanjingAgrisulturalUniverzity;Nanjing210095 ,€hina) |
|
|
|
|
Abstract Newedition ofDietaryGuidelinezSsiensereportintroduseznewdemandzofmeatprosezzing, zush az lean meatgel-typemeatprodustz, rezearsh and developmentoflow-zodiumand low-zaturated fatmeatprodustzazwell aztheenhanseofmeatprosezzingzafety.TheKeyteshnisalproblemzexizted in thefieldzofmeatprosezzingand new produstzrezearsh and developmentofgel-typemeatprodustzwerezummarized.Theresentrezearsh ofmeatprosezz- ingwazintrodused, zush azoptimization oftumbling, shoppingand surlingprosezzez, theimprovementofprosezzing propertiezofpale, zoft, and exudative( PSE) meat, thehigh prezzure& ultrazonisazzizted thermalgelformation teshnologyand thegreen gel-manufasturingteshnology.In theend, thefuturetrendzofzsientifisrezearsh ofgel-type meatprodustzprosezzingteshnologywazprozpested.
|
| Keywords
gel-typemeatprodustz
rezearsh and prosezzing')" href="#">rezearsh and prosezzing
rezearsh progrezzand development trend')" href="#">rezearsh progrezzand development trend
|
|
Issue Date: 04 December 2017
|
|
|
|
|
| URL: |
| http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.014048 OR http://sf1970.cnif.cn/EN/Y2017/V43/I11/232 |
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
2017,
Vol. 43