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Use of high-pressure treatment to improve quality of muscle by inhibition of post-mortem glycolysis
Use of high-pressure treatment to improve quality of muscle by inhibition of post-mortem glycolysis
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机译:使用高压治疗通过抑制验尸后的糖酵解来改善肌肉质量
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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.
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