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| A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products |
| ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, LIU Xinci, XU Fan |
| College of Food Engineering, Harbin University of Commerce, Harbin 150028, China |
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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.
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2020, Vol. 34 
