Food and Fermentation Industries >

2011 , Vol. 37 >Issue 04: 178 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.045

Food and Fermentation Industries

The Application of High Pressure Processing in Meat Production

  • Ma Fei ,
  • Chen Cong-gui ,
  • Yu Xia ,
  • Shi Liu-cui ,
  • Li Yu
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Online published: 2011-04-25

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Abstract

Non-thermal processing technology is one of the research hotspots in food processing at the present.High pressure processing(HPP),as an important non-thermal processing technology,is highly interested by scholars both at home and abroad in meat processing.This paper comprehensively described the effects and mechanisms of HPP on endogenous enzyme,microorganism and properties of meat.Its aim is to promote the research and application of HPP in meat producing.

Key words： high pressure; meat products; endogenous enzyme; microorganism; properties

Cite this article

Ma Fei , Chen Cong-gui , Yu Xia , Shi Liu-cui , Li Yu . The Application of High Pressure Processing in Meat Production[J]. Food and Fermentation Industries, 2011 , 37(04) : 178 -184 . DOI: 10.13995/j.cnki.11-1802/ts.2011.04.045

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