|
|
|
| Research and Application of Superheated Steam in Prepared Meat Food Processing |
| HU-Honghai;ZHANG-Hong;ZHANG-Xue |
| Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
|
|
|
|
Abstract This paper provides a systematic review of the recent progress on research and application of superheated steam
in prepared meat foods in developed countries, such as Japan. Superheated steam has been widely used as a new thermal
processing technology in prepared meat foods and other fields owing to its advantages such as shorter heating time, higher
productivity, oil and salt reduction, inhibition of lipid oxidation, improving food texture, instantaneous surface sterilization, etc.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
