Abstract：Previous studies have demonstrated the sterilization of high pressure carbon dioxide(HPCD) treatment in meat,and the feasibility for meat sterilization.But little related research has been done on the effects of HPCD on meat quality.This study investigate the effects of HPCD on color,tenderness,water loss and TBA value of chilled pork,and it would be very helpful to HPCD application.
史智佳；成晓瑜；陈文华；杨巍. 高压二氧化碳对冷却猪肉品质的影响[J]. 肉类研究, 2009, 23(12): 28-30.
SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei. The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork. Meat Research, 2009, 23(12): 28-30.
2009, Vol. 23 
