Abstract：In recent years, with the rapid development of people’s living standards, there is growing consumer demand for a healthy and nutritious diet. Soy sauce and pot-roast meat products, low-temperature meat products, are traditional Chinese meat products that are popular among consumers and have a promising market for they retain the original nutrients and flavor of raw materials. Because soy sauce and pot-roast meat products are not completely sterilized, potentially leading to secondary contamination during subsequent processing steps, the shelf life of soy sauce and pot-roast meat products is often short, restricting the development of this industry. This article presents a review of the application of ultrahigh pressure for the sterilization of soy sauce and pot-roast meat products and its effect on the quality changes of soy sauce and pot-roast meat products during storage. Moreover, the crucial factors affecting quality attributes such as sensory quality, microbial growth, protein structure, lipid oxidation, pH and total volatile base nitrogen (TVB-N) are discussed, and the future research directions and the latest progress in this field are elaborated.
刘杨铭，卢士玲，王庆玲，李宝坤，董 娟. 超高压杀菌对酱卤肉制品的影响研究进展[J]. 肉类研究, 2017, 31(8): 55-59.
LIU Yangming, LU Shiling, WANG Qingling, LI Baokun, DONG Juan. Progress in Research on the Effect of Ultrahigh Pressure Sterilization on Soy Sauce and Pot-Roast Meat Products. Meat Research, 2017, 31(8): 55-59.
2017, Vol. 31 
