Effects of High-pressure Processing on the Storage Properties of Yak Meat
To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidation of yak meat stored at 4 °C for 0, 4, 8, 12, an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050020 |