High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

Sun, Xiang Dong; Holley, Richard A.

doi:10.1111/j.1750-3841.2009.01449.x

Cited by 180 publications

(92 citation statements)

References 71 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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“…With the highest pressure tested (600 MPa-960 s) the product presented only low amounts of a translucent exudate and have a dry and bright surface. The presence of exudate results from the modification of the water holding capacity (WHC) of the meat proteins that in turn, can be influenced by several phenomena, namely the physical compression of the muscular structure, the pressure induced denaturation of proteins, modification of proteolysis patterns mainly associated membrane damages and consequent Ca 2+ and Mg 2+ release (Sun & Holley, 2010).…”

Section: Effect Of Hpp On Sensorial Characteristicsmentioning

confidence: 99%

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Alfaia¹,

Alfaia

Patarata

et al. 2015

Innovative Food Science & Emerging Technologies

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The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS) was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N 400 MPa and longer than 154 s) produced a reduction in spoilage microbiota, without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400 MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to these Mediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.

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“…The effect of HPP on hardness of meat could be again explained by myofibrillar protein denaturation and aggregation (Yagiz et al 2007). In fresh meat, application of low pressure levels can be used to improve functional and rheological properties (Chan et al 2011), and it can tenderize through textural improvements by the denaturation of myosin molecules (Sun and Holley 2010).…”

Section: Effect Of Hpp On the Textural Characteristics Of Raw Chevon mentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

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High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

Cited by 180 publications

References 71 publications

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

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

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

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