Abstract：Ultra-high pressure processing is a physical process, which has no obvious effects on small molecule compounds such as vitamins, pigments and flavor substances in foods. Therefore, it can mostly maintain the nutrition of foods. The purpose of this review is to discuss the current status of the application of ultra-high pressure technology in the preservation of chilled meat products and to offer an outlook for future development. It describes the application of ultra-high pressure processing in sterilization, enzyme inhibition, lipid oxidation inhibition, and appearance and flavor preservation of chilled meat products. Besides, it illustrates the existing problems in order to provide reference for further research on ultra-high pressure technology in the preservation of chilled meat products.
张根生，孙维宝，岳晓霞，刘欣慈，徐 帆. 超高压在冷藏肉类产品贮藏保鲜中的应用研究进展[J]. 肉类研究, 2020, 34(11): 84-88.
ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, LIU Xinci, XU Fan. A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products. Meat Research, 2020, 34(11): 84-88.
2020, Vol. 34 
