The principle of antiseptic preservation is laid on restraining microorganism growth and microbial enzymatic activities in meat of minimal initial microbial loads.
防腐保鲜的基本原理主要是在尽可能减少肉品中微生物的残留量的前提下，抑制肉品中微生物的生长代谢和酶的活性。
Applying UHP technology in the processing of fruits, activities of the enzymatic was reduced and microorganism was killed, but fruit flavors and nutrition were reserved.
应用超高压技术能使水果中酶的活性降低、杀灭微生物、保留水果的风味和营养成分等。
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