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

Neto, Otavio Cabral; Rosenthal, Amauri; Deliza, Rosires; Torrezan, Renata; Ferreira, José Carlos Sá; Junior, W. Leal; Gaspar, Arlene

doi:10.1007/s11947-014-1451-2

Cited by 13 publications

(4 citation statements)

References 24 publications

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“…A previous study found that HPP at low temperatures (<30°C) increased meat toughness, and no significant changes were found in tenderness after aging [ 6 ]. In contrast, another study found that HPP at low temperatures lowered the shear force value of dark cutting beef [ 7 ], which agrees with the findings in Neto et al [ 8 ].…”

Section: Introductionsupporting

confidence: 87%

“…Samples (n = 6) were treated at 300 and 500 MPa in a 350 L chamber (QFP 350L-600, Avure Technologies, Inc., Kent, WA, USA) using water as a pressurization medium at 15°C±2°C. Pressurization, holding, and depressurization times were 56.3 s, 180 s, and 12.2 s, respectively [ 8 ]. Samples were then stored under vacuum at 5°C±0.5°C for 4 weeks.…”

Section: Methodsmentioning

confidence: 99%

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Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Utama

Lee

Baek

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging.MethodsStrip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at 15°C±2°C. The samples were then stored for 4 weeks at 5°C±0.5°C under vacuum and compared with the control (0.1 MPa).ResultsHPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples.ConclusionHPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

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Section: Introductionsupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Utama

Lee

Baek

et al. 2018

Asian-Australas J Anim Sci

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“…Neto et al. () studied the effect of hydrostatic‐pressure processing (100 to 400 MPa for 15 min) on the texture and color of beef longissimus dorsi muscle. A significant reduction in the shear force of the samples pressurized at 100 and 200 MPa was observed with an increase of up to 21.12% in tenderness of samples treated at 200 MPa.…”

Section: Introductionmentioning

confidence: 99%

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

120

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The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

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“…However, the use of HPP on raw meat products is uncommon due to high-pressure-induced protein denaturation and discoloration [10][11][12][13][14][15]. erefore, it is important to nd ways to stabilize the bright red color (oxymyoglobin) of fresh meat to develop a HPP-based pasteurization techniques for raw ground beef products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

Gupta

Bower

Sullivan

et al. 2018

Journal of Food Quality

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High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. e objectives of this study were to investigate the e ects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L * a * b * ) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main e ects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental e ect on the color of the beef patties for all treatments. Lightness and yellowness increased (P < 0.001) and redness decreased (P < 0.001) after high-pressure processing. e e ect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe 3+ ) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe 2+ ).

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

Cited by 13 publications

References 24 publications

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

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