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The combined pressure-thermal treatment to inactivate bacterial spores in low-acid foods has caused widespread industry interest.The combination effects of high hydrostatic pressure (500 MPa and 600 MPa) and moderate heat (80℃ and 90℃) on the inactivation effects of Bacillus coagulans and Bacillus stearothermophilus spores in lu-wei beef was investigated.The product was treated by high pressure and moderate heat.There had a much higher resistance in lu-wei beef than that in phosphate buffer solution for inactivation of two Bacillus spores.