超高压技术是一种新型的食品非热物理加工技术，在肉类杀菌和品质改善方面具有较高应用价值，是肉类食品领域的研究热点之一。由于存在一定局限性，超高压技术尚未在肉类工业中得到广泛应用。本文从超高压处理影响非共价键间的作用力、蛋白质结构、细胞结构以及细胞中水分的分布四个方面介绍其作用机理，并综述了目前超高压技术在改善肉类的嫩度、保水性、凝胶性、颜色、杀菌、冻藏品质等方面的研究及应用进展。在此基础上进行分析和展望，认为超高压技术在改善肉及肉制品嫩度、保水性、凝胶性等食用品质方面有望成为主要的研究和应用方向。为达到规模化生产的要求，未来在技术装备水平提升的基础上，应通过增强应用效果、提高应用效率、扩展应用范围等方式提升超高压技术在肉类工业中的应用水平和范围。

Ultrahigh pressure (UHP) processing, a new non-thermal food processing technique, has high application potential for meat sterilization and quality improvement. Thus, it has attracted significant attention recently. However, because of several limitations it has not been widely used in the meat industry. This review discusses four aspects of the UHP mechanism: the effects of non-covalent forces, protein structures, cell structures, and water distribution in cells. Furthermore, ongoing applications of UHP and research into the improvement of meat tenderness, water retention, gelation and color, meat sterilization, and frozen meat quality by UHP are summarized. It is concluded that future research should focus on ways to improve the tenderness, water retention, and gelation of meat and meat products by UHP. To promote large-scale UHP application in the meat industry, meat-processing facilities would be required to upgrade their equipment and optimize the efficiency, range, and overall functionality of the UHP process for meat sterilization and quality improvement.

安徽省重大科技专项（18030701212）；安徽省家禽产业技术体系基金（AHCYTX-10）；安徽科技学院引进人才项目(SPYJ202101)；枣庄市科学技术发展计划项目（2019NS09）