Research Progress of the Effect of Ultra-high Pressure Treatment on Chicken Meat Quality
LI Jun-xian;DONG Quan
1. College of Food Science, Southwest University, Chongqing 400715, China ；
2. Chongqing Special Food Engineering Technology Research Center, Chongqing 400715, China
Abstract：Ultra-high pressure is a novel technology to process food at pressure levels of over 100 MPa, which have many
advantages such as sterilization, improving the quality of meat and saving energy. Recent progress in the research on the effects
of ultra-high pressure treatment on the color, tenderness, lipid oxidation, microbial indexes, freezing and thawing of chicken meat
are reviewed in this article.
李俊先；董全. 超高压处理对鸡肉品质影响的研究进展[J]. 肉类研究, 2011, 25(4): 54-56.
LI Jun-xian;DONG Quan. Research Progress of the Effect of Ultra-high Pressure Treatment on Chicken Meat Quality. Meat Research, 2011, 25(4): 54-56.
2011, Vol. 25 
