The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Abstract

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

“…Bolar, eye of loin and tenderloin cuts were significantly lower in SFA, MUFA, and PUFA content at higher pressure treatments, as compared to control ( Table 1 ). A significant decrease in the fatty acids in the loin cut as compared to shank and shoulder cuts of lamb at higher pressures has also been observed by Ma et al [ 40 ]. This reduction can be attributed to the increased oxidation and acidification of the fatty acids at higher pressures.…”

“…With respect to individual fatty acids, a significant decrease in PUFAs at high pressure was mainly associated with changes in C18:2n-6 and C18:3n-3. Similarly, Ma et al [ 40 ] found that total PUFA content was significantly lower at 200 and 300 MPa in shank and shoulder cuts of lamb compared to control samples. The authors associated this decrease in PUFA content with changes in C18:2n-6 and C18:3n-3 fatty acid content.…”

“…Better flavour scores of the treated samples can be attributed to the higher concentration of volatile compounds that are derived from free amino acids, especially Ile, Leu, and Val. Similarly, Ma et al [ 40 ] reported that lamb meat cuts treated with HPP at 400 MPa had significantly higher His, Leu, Met, Lys, and Pro content, and samples treated with HPP at 600 MPa were higher in Phe, Tyr, Gly, and Ile content compared to control. In another study by Yang et al [ 64 ], HPP-treated (150 MPa) samples of marinated meat in soy sauce had a significantly higher concentration of glutamate and alanine than control, which contributed to the umami and sweet taste, respectively, that may further enhance the flavour of the meat.…”

“…HPP-treated rump and heel cuts had significantly higher SFA and MUFA contents, as well as significantly lower PUFA/SFA ratios compared to control samples ( Table S1 ). As palmitic acid (C16:0) and stearic acid (C18:0) are the most abundant SFAs, the increase in SFAs is likely to be attributed to these fatty acids [ 39 , 40 ] while the significant increase in MUFAs is likely to be associated with a significant increase of C18:1n-9 since lamb meat has been reported to contain more oleic acid, C18:1n-9 [ 41 , 42 ]. Similarly, in terms of cuts, Ma et al [ 40 ] reported that the shoulder cut of lamb had significantly higher MUFA content compared to the loin cut.…”

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

“…The meat treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery, and oxidized flavors [ 25 ], which will have an impact on the consumer and market behavior of the product. There is no immediate effect of HPP on the oxidative stress of meat [ 26 ].…”