食品与发酵工业2011，Vol.37Issue(4)：178-184,7.
超高压技术在肉制品加工中的应用
The Application of High Pressure Processing in Meat Production
摘要
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.关键词
超高压/肉制品/内源酶/微生物/品质Key words
high pressure/ meat products/ endogenous enzyme/ microorganism/ properties引用本文复制引用
马飞,陈从贵,余霞,施刘翠,李煜..超高压技术在肉制品加工中的应用[J].食品与发酵工业,2011,37(4):178-184,7.基金项目
安徽省自然科学基金资助(No.090411007) （No.090411007）
