Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis

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专利权人:

Hormel Foods Corporation

发明人:

Smit, Nathan Ryan,Summerfield, John William,Cannon, Jerry Earl

申请号：

AU2009282823

公开号：

AU2009282823B2

申请日:

2009.08.21

申请国别(地区):

AU

年份:

2014

代理人:

摘要：

A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/