Effect of combined treatment with supercritical COb>2b> and rosemary on microbiological and physicochemical properties of ground pork stored at 4 °C

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• 作者：Shirong Huang ; ^{hwangee@163.com} ; Bin Liu ; Du Ge ; Jiehui Dai
• 关键词：Supercritical CO2 ; Rosemary ; Ground pork ; Lipid oxidation ; Microbiological properties
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：114-120
• 全文大小：394 K
• 卷排序：125

文摘

Combined treatment of ground pork with supercritical CO2 and rosemary powder Investigated microbiological and physicochemical properties of the treated ground pork stored at 4 °C Microbial populations were significantly reduced by combined treatment. Combined treatment significantly slow down the increase of oxidation rate caused by supercritical CO2 treatment. Combined treatment significantly increased L⁎ and b⁎ values of the ground pork.