食品工业科技2012，Vol.33Issue(9)：446-449,453,5.
超高压处理在低温肉制品生产中的应用研究进展
Research progress in application of ultra-high pressure treatmentin the production of low-temperature meat products
摘要
Abstract
The concept and feature of low-temperature meat products were introduced at first.Secondly,the effect of ultra-high pressure treatment on microbiologcial safety and quality of meat products were summarized.At last,discussed latest research progress in application of ultra-high pressure treatment in the production of low-temperature meat products,and RD ideas to produce higher microbiological safety,nutritious and delicious low-temperature UHP meat products.Accordingly,these can be the reference to expedite the application of ultra-high pressure treatment,when the low-temperature meat product were produced in fact.关键词
超高压处理/低温肉制品/微生物安全性/研究进展Key words
ultra-high pressure treatment/low-temperature meat products/microbiologcial safety/research progress分类
轻工纺织引用本文复制引用
宋照军,黄明,马汉军,刘玺,邓绍林,周光宏..超高压处理在低温肉制品生产中的应用研究进展[J].食品工业科技,2012,33(9):446-449,453,5.基金项目
国家自然科学基金专项基金项目 （）
河南省教育厅自然科学研究计划项目 （）
