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| A Review of the Effect of High Hydrostatic Pressure Processing on Tissues and Main Chemical Components of Meat and Meat Products |
| YANG Hui-juan;ZOU Yu-feng;XU Xing-lian;ZHOU Guang-hong |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China |
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Abstract High hydrostatic pressure (HPP) processing, as an attractive non-thermal technology, can not only inhibit
microorganism contamination and enzyme activities with no effects on flavor compounds, color and other characteristics
of meat and meat products, but also can make contributions to improving the texture, water- and oil-binding characteristics
of new products, such as low-temperature gel meat products for a dysphagia diet, by causing conformational changes
of functional muscle proteins. This article describes the principle of HHP as well as its effect on tissues (muscle tissues,
connective tissues and fat tissues) and chemical components (water and proteins) of meat and meat products. This paper will
provide useful guidelines for potential applications of HPP in the meat industry.
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2013, Vol. 27 
