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The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application). However, there remains a lack of a systematic summary of structural changes and structure-function relationship of MP in response to various HHP conditions. Hence, this review first explored the profound knowledge on the structural and functional changes of MP induced by HHP based on previous works and recent progress. Second, to meet the growing demand for economical, nutritional and healthy meat products, recent applications of HHP on the manufacture of low salt, low phosphate and/or low fat gel-type meat products, as well as value-added and texture-modified meat products were highlighted. Finally, future considerations were presented to facilitate progress in this area and to enable HHP as an efficient strategy in tailoring the manufacture of functionally improved, value-added and healthy muscle gelled foods.

We propose a dual-parameter detection method to realize the simultaneous optical absorption and viscoelasticity imaging based on photoacoustic lock-in measurement. Both optical absorption and viscoelasticity properties can be obtained simultaneously by analyzing the amplitude and phase of photoacoustic signals. This method is experimentally verified by imaging of gelatin phantoms with different absorption coefficients and viscoelastic coefficients. Furthermore, pilot experiments were performed on an in vivo murine EMT6 tumor from the back of a BALB/c mouse. Results demonstrate that the method can be used to measure the optical absorption and viscoelasticity of different biological tissues.

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