Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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HAN Qingqiu, MA Shengrun, HUANG Shengkai, et al. Progress in the Application of Grape Pomace Extract in Meat and Meat Products[J]. Science and Technology of Food Industry, 2021, 42(8): 360−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060070.
Citation: HAN Qingqiu, MA Shengrun, HUANG Shengkai, et al. Progress in the Application of Grape Pomace Extract in Meat and Meat Products[J]. Science and Technology of Food Industry, 2021, 42(8): 360−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060070.
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Progress in the Application of Grape Pomace Extract in Meat and Meat Products

    Abstract
  • Grape pomace has a wide range of sources and low prices. Besides, the development and utilization of this by-product can solve the problems of resource waste and environmental pollution in the grape industry. Therefore, further research on grape pomace is still in progress. In recent years, grape pomace extracts have shown great potential in the antioxidants of meat and meat products. This article summarizes the main antioxidant components of grape pomace, the processes of extraction and purification, and the application of extracts in meat and meat products, providing a reference for further research.
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