Title: Research progress in application of ultra-high pressure treatmentin the production of low-temperature meat products
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.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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