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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) |
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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.
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Keywords
gel-typemeatprodustz
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Issue Date: 04 December 2017
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URL: |
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.014048 OR http://sf1970.cnif.cn/EN/Y2017/V43/I11/232 |
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