Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization

摘要

Background: Meat-derived protein is an extraordinary nutrient. However, this gluten-free and keto-friendly protein has long been underutilized due to their limited functional roles. The application of high pressure homogenization (HPH) on modifying these precious sources for converting them into functional ingredient has attracted great interest. An updated summary on this area is of urgent to fill the knowledge gap in the exploitation of meat protein and processing benefits of HPH.