Research progress in effects of high pressure processing on prepared meat products' quality

The ready-to-eat or so-called prepared meat products are becoming more and more popular because of their convenience, palatability, high added values and emphasizing nutrition balance, but issues of high drip loss, excessive additives of sodium chlorides, polyphosphates and others, short shelf life are still exist.High hydrostatic pressure (HPP) processing is an attractive non-thermal technology, which can not only inhibit microorganism contamination and enzyme activities, but also cause conformational changes of functional muscle proteins and make contributions to the water-and fat-binding and texture characteristics of final products.The definition and classification of prepared meat products, the handle straits of manufacturing and their quality limitations, as well as overviewed the new findings of high pressure processing in meat industry were summarized in this article.Then the feasibilities of HPP for prepared meat products produce and effects on the yield and texture properties were discussed.At last it was talked over about this new technology for improving final products qualities and its potential use in new designs of prepared meat products manipulation.