Application of High Hydrostatic Pressure to Meat and Meat Processing

Kim, Ken; Suzuki, Atsushi; Nishiumi, Tadayuki; Ikeuchi, Yoshihide; Tanji, H.

doi:10.1201/9781420017311.ch8

Cited by 5 publications

(6 citation statements)

References 64 publications

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“…Freezing is also responsible for weight losses of chicken meat. A slow freezing rate by the temperature zone 11.1 to 10 °C, which is the point of phase transition between intercellular crystalline ice and a combination of ice and water, results not only in large ice crystals, which generally damage the texture of meat, but also in excessive water losses when thawed (Keeton, 2001;Suzuki et al, 2006). On the contrary, a rapid freezing rate produces small ice crystals, preventing the cellular damage of meat.…”

Section: Introductionmentioning

confidence: 99%

“…On the contrary, a rapid freezing rate produces small ice crystals, preventing the cellular damage of meat. Furthermore, the mass transfers from cells, responsible for losses during the thawing by running water may be limited by rapid thawing (Suzuki et al, 2006). Besides the cellular and macroscopic damage, the losses also depend on the size and shape of the pieces of meat (Pérez Chabela and Mateo-Oyague, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of meat quality after application of different feed additives in diet of broiler chickens

Haščík

Trembecká

Bobko

et al. 2015

Potr. S. J. F. Sci.

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The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens. The feeding of chickens (180 pcs) lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium) in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age) given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C), freezing loss (after 3 months of storage at -18 °C), roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing), colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle), and tenderness (as shear force of roasted breast and thigh muscle). We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05) in redness (a*) values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate feed additive among the applied supplements.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of meat quality after application of different feed additives in diet of broiler chickens

Haščík

Trembecká

Bobko

et al. 2015

Potr. S. J. F. Sci.

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“…The outside beef round (which consists mainly of biceps femoris muscle) showed the highest Warner-Bratzler shear force values and the lowest sensory tenderness ratings (Rhee et al, 2004). The meat processors and researchers are now trying to improve the meat quality and overall palatability of single beef round muscle by applying different marinating techniques (Wheeler et al, 1991;Xiong and Kupski, 1999;Sheard and Tali, 2004) and different mechanical processes (Suzuki et al, 2006). At the same time, it is also important to establish the techniques for long-term preservation of meat without impairing the quality.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution

Sultana¹,

Nakanishi²,

Roy³

et al. 2008

Asian Australas. J. Anim. Sci

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The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at 4°C up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at -20°C for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

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“…Luminosity ( L *) of the samples increased significantly ( p < 0.05) with increasing pressure (Figure 3a), however higher values of L * were observed in samples subjected to HPP without a previous chemical treatment. This may be due to the fact that high pressure treatments lead to modifications in the structure of myofibrillar proteins, causing depolymerization as the main effect (Cheftel & Culioli, 1997; Suzuki et al, 2006). These modifications in the structure could explain the increase in luminosity as an increase in the ratio of the light reflected and absorbed by the material (Campus et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Combined effects of high hydrostatic pressure and chemical pre‐treatment on physico‐chemical properties of beef, using FTIR and diffuse reflectance spectroscopy

Giménez

Rodríguez

Graiver

et al. 2023

J Food Process Engineering

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High pressure processing (HPP) was combined with a previous short chemical treatment to stabilize the color of beef tissue. Beef samples were treated with a solution containing ascorbic acid, sodium chloride, and a very low concentration of sodium nitrite. The effects of pressure levels (0.1–600 MPa) and preservative solution on: (i) color properties based on diffuse reflectance spectroscopy (DRS), which determines the relative concentrations of muscle pigments, (ii) protein denaturation and changes in the secondary structures by DSC and FTIR‐ATR, were determined.At high pressures, the disappearance of DSC peaks due to protein denaturation, a decrease in the proportion of α‐helix and an increase in the percentage of disordered structures, were evidenced. DRS spectra and Kublelka‐Munk theory equations demonstrated that nitrosilmyoglobin was a more stable chromophore, decreasing discoloration of the tissue. These techniques contribute to the knowledge of the physico‐chemical properties of the tissue submitted to combined preservation processes.Practical ApplicationsThere is an increasing demand from consumers for high‐quality beef products, with significant emphasis placed on color and safety attributes. Extending the shelf life by applying high hydrostatic pressure treatment (HHP) improves food safety and will produce a positive impact on both the industry and consumers. HHP is a non‐thermal preservation technology with generally minimal effects on sensory qualities and nutritional content; however, the direct application of this technology on beef leads to the production of a product with an unacceptable pale coloration. Therefore, it must be remarked that a pre‐treatment stage by immersing the pieces in a preservative solution is essential to improve the color of beef products treated by HHP. In this regard, from a technological point of view, it is very important to know the combined effects of both stages (short chemical treatment and high‐pressure) on the quality of beef products.

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Application of High Hydrostatic Pressure to Meat and Meat Processing

Cited by 5 publications

References 64 publications

Evaluation of meat quality after application of different feed additives in diet of broiler chickens

Evaluation of meat quality after application of different feed additives in diet of broiler chickens

Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution

Combined effects of high hydrostatic pressure and chemical pre‐treatment on physico‐chemical properties of beef, using FTIR and diffuse reflectance spectroscopy

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