High pressure processing has been an active topic in the last ten years,because of tenderizing meat and extending shelf life without destroying meat nutrition and flavor.

• 由于高压技术能在不影响食品风味和营养的前提下延长制品的贮存期,改善产品的组织结构,所以,近十几年来,高压技术逐渐成为食品工作者研究的热点。