A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment

Sikes, Anita; Tornberg, Eva; Tume, R.K.

doi:10.1016/j.meatsci.2009.09.007

Cited by 77 publications

(35 citation statements)

References 39 publications

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“…Some studies reported similar results of improved tenderness in beef pressurized at 200 MPa in the case of HPP; however, a decrease on tenderness was reported for beef pressurized at 400 MPa (Ma and Ledward 2004;Sun and Holley 2010;Sikes et al 2010). According to Sun and Holley (2010), the effects of high pressure on tenderness or the meat maturation are dependent on the rigor mortis phase, pressure, temperature, and the combination of the last two factors.…”

Section: Resultsmentioning

confidence: 77%

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Neto

Rosenthal

Deliza

et al. 2014

Food Bioprocess Technol

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This study investigated the effect of hydrostatic pressure processing (HPP) on post-rigor mortis beef (Longissimus dorsi muscle, Nelore breed) relevant parameters, such as texture, cooking loss, and color. Pressures varying from 100 to 400 MPa at different times of pressurization (T1: time to reach set pressure, and T2: T1 plus 15 min) were applied, immediately followed by depressurization. Samples were evaluated for color, cooking loss, and tenderness. Both pressure level and pressurizing time had an effect on the color, cooking loss, and tenderness. Low-pressure levels (up to 200 MPa) had a smaller impact on color; nevertheless, it improved tenderness. The cooking loss increased with increased levels of pressure; however, by increasing pressure to 100 and 200 MPa immediately followed by pressure release (T1), no significant differences were observed when compared to the results from unpressurized samples. On the other hand, cooking loss was higher in the beef pressurized at all pressure levels for 15 min (T2). The results show that treatments using lower pressures (100 to 200 MPa) can potentially contribute to Zebu meat quality improvement.

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Section: Resultsmentioning

confidence: 77%

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Neto

Rosenthal

Deliza

et al. 2014

Food Bioprocess Technol

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“…The myofibrillar protein fraction was separated using a modification of the method described by Sikes et al [14]. Four-gram sample from each muscle stored at −80°C was knife-minced and homogenized with 40 mL of extraction buffer (50 mM Tris-HCl, pH 7.0, 100 mM KCl, and 5 mM EDTA) for 2 min.…”

Section: Methodsmentioning

confidence: 99%

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Wang

Mao

et al. 2014

The Scientific World Journal

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This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

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“…In HHP treated beef muscle, Suzuki, Watanabe, Ikeuchi, Saito, and Takahashi (1993) did not observe alterations to connective tissue microstructure or the thermal stability of collagen. With HHP treatment of beef sternomandibularis muscle, Sikes, Tornberg, and Tume (2010) observed a slight increase in collagen solubility but found that HHP stabilized the collagen structure and did not cause any breakage of tropocollagen cross-linking. Discrepancies in HHP results between E P Fig.…”

Section: Resultsmentioning

confidence: 96%