首页>
外国专利>
The use of high pressure processing to improve muscle quality by inhibiting glycolysis post-mortem
The use of high pressure processing to improve muscle quality by inhibiting glycolysis post-mortem
展开▼
机译:使用高压处理通过抑制验尸后的糖酵解来改善肌肉质量
展开▼
页面导航
摘要
著录项
相似文献
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.
展开▼