Research Progress of the Effect of Ultra-high Pressure Treatment on Chicken Meat Quality

Ultra-high pressure is a novel technology to process food at pressure levels of over 100 MPa,which have many advantages such as sterilization,improving the quality of meat and saving energy.Recent progress in the research on the effects of ultra-high pressure treatment on the color,tenderness,lipid oxidation,microbial indexes,freezing and thawing of chicken meat are reviewed in this article.