发明名称 |
Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis |
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. |
申请公布号 |
AU2009282823(B2) |
申请公布日期 |
2014.04.17 |
申请号 |
AU20090282823 |
申请日期 |
2009.08.21 |
申请人 |
HORMEL FOODS CORPORATION |
发明人 |
SMIT, NATHAN RYAN;SUMMERFIELD, JOHN WILLIAM;CANNON, JERRY EARL |
分类号 |
A23B4/00;A23L3/015;A23L13/00 |
主分类号 |
A23B4/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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