This article introduced the effects of ultra high pressure on color, texture, oxidation of lipid, freezing process and thawing process of meat when meat was treated by ultra high pressure.

• 本文介绍了以超高压处理时,超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。