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| The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork |
| SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei |
| China Meat Research Center,Beijing 100068 |
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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.
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| [1] |
LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin. Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat[J]. Meat Research, 2017, 31(8): 12-17. |
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2009, Vol. 23 
