Pressure‐heat Treatment of Postrigor Muscle: Effects on Tenderness

Abstract

Pressures of the order of 100 MNm'* applied for 2.5 min or longer to postrigor muscle heated to 40-60"~ improved the tenderness of the meat when subsequently cooked. The magnitude of the effect depended on the intensity and duration of pressurization, and the temperature attained by the meat during pressurization. As judged by taste panel assessment and by shear values of the cooked meat, the properties of pressure-heat treated postrigor muscle approximated those of prerigor pressurized muscle. The process is effective in overcoming toughness associated with contracted muscle. It is suggested that the treatment operates on the myofibrillar component of toughness.

Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

“…In the current study, temperature imparted greater effects on shear value than pressure. This result also was confirmed by our preliminary study (Hong et al, 2005), which showed that pressure up to 200 MPa yielded no effects on the shear force of post-rigor pork muscle even if the holding time was increased to 1 h at 4 o C. Bouton et al (1977) reported that the application of pressure on the order of 100 MPa for 2.5 min or longer on post-rigor muscle heated to 40-60 o C improved the tenderness of subsequently cooked meat. The results indicate that pressure-induced tenderization of post-rigor meat requires a subsequent heat treatment.…”

Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

“…The efficiency of this treatment for meat has been reported by several research groups. [20][21][22] However, there is currently little data on the effects of a high-pressure treatment on food allergenicity. In several previous papers, the effects of high pressure on the antigenicity of a beef extracts, 23) BSA (beef allergen) 24) and ovomucoid (chicken egg white allergen) 25) have been discussed from the point of view that structural changes in the allergens induced by pressure may lead to the reduction or elimination of antigenicity.…”

Changes in the Immunogold Electron-Microscopic Localization of Calpain in Bovine Skeletal Muscle Induced by Conditioning and High-Pressure Treatment

“…It is well known that high hydrostatic pressure is one technique for reducing the conditioning period and improving meat tenderness, and many reports have described meat tenderization or acceleration of meat conditioning due to structural changes of the myofibrils caused by high pressure. [12][13][14][15] Regarding calpain systems, Suzuki et al 16) have provided direct evidence for pressure-induced Ca 2þ release from the sarcoplasmic reticulum by using electron micrographs of pyroanthimonate-fixed fiber bundles prepared from pressurized muscles. Ca 2þ dispersion into myofibrils seems therefore to cause an increase in activated calpain.…”