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USE OF HIGH PRESSURE PROCESSING TO IMPROVE MUSCLE QUALITY BY INHIBITING POST MORTEM GLYCOLYSIS.
USE OF HIGH PRESSURE PROCESSING TO IMPROVE MUSCLE QUALITY BY INHIBITING POST MORTEM GLYCOLYSIS.
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机译:通过高压处理来抑制运动后糖酵解,从而提高肌肉质量。
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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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