Osmotic processing is a mild treatment which promotes the simultaneous water removal and solute impregnation of meat, maintains the organoleptic and functional properties of the products, and extends meat product shelf life. This review has given emphasis on the mechanism of osmotic processing and on recent developments regarding the factors affecting the osmotic treatment of meat. These factors are related to the food product, the nature and properties of the osmotic agents, and the process parameters, such as temperature, concentration of solution, duration time, and agitation. Moreover, the mathematical models used to describe mass transfer phenomena during osmotic processing of meat are discussed. Specifically, the diffusion model and some of the more important empirical models (Peleg, Azuara, Hawkes and Fink, Zugarramurdi and Lupin) are discussed, and a comparison among the different models is presented. Additionally, the quality characteristics and shelf life of the resulting products are also discussed. Despite the fact that there are several studies on osmotic processing of meat, reports on the effects of treatment on final product quality are still limited.

渗透处理是一种温和的处理方法，可促进肉类同时脱水和溶质浸渍，保持产品的感官和功能特性，并延长肉类产品的保质期。这篇综述着重介绍了渗透处理的机理以及有关影响肉类渗透处理的因素的最新进展。这些因素与食品，渗透剂的性质和特性以及过程参数（例如温度，溶液浓度，持续时间和搅拌）有关。此外，讨论了用于描述肉类渗透处理过程中传质现象的数学模型。具体来说，扩散模型和一些更重要的经验模型（Peleg，Azuara，Hawkes和Fink，讨论了Zugarramurdi和Lupin，并提出了不同模型之间的比较。此外，还讨论了所得产品的质量特性和保质期。尽管有一些关于肉类渗透处理的研究，但有关处理对最终产品质量影响的报道仍然有限。