Binding of comminuted meat: Effect of high pressure

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

“…The similar result of 100 MPa was also observed in the pressurized lean beef meat containing 0.5-1.0% salt (Macfarlane, Mckenzie, Turner & Jones, 1984) and the pressurized pork muscle gels containing 0-1.0% sodium alginate (Chen et al, 2006). The result of 200 MPa was similar to that of the low-salt (containing NaCl 0.5-1.0%) beef batters treated at the same pressure level (Sikes et al, 2009) and restructured pork meat under 100-200 MPa (Hong, Park, Kim & Min, 2006).…”

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

“…High pressure processing (HPP) has been used as a possible means of improving the functional properties of muscle proteins as it has been shown to increase the solubility of certain myofibrillar proteins (Macfarlane, 1974;Macfarlane and McKenzie, 1976) and also to increase binding between meat particles in patties following heat denaturation (Macfarlane, McKenzie, Turner and Jones, 1984). Following this early work on muscle protein preparations and particulate systems, Mandava, Fernández, and Juillerat (1994) investigated the effect of HPP with various salts and concentrations on functional properties of pork frankfurter-type, sausage formulations and found that with low-salt levels (1.5%), pressures of about improved textures; and the effects were greatest in low-fat (7%) formulations.…”

High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio

“…Likewise, in fresh carpaccio a similar trend was observed. This increase in pH of pressurized samples could be explained by a loss of free protons due to a redistribution of ions facilitated by the increased ionization that occurs at elevated pressures (Macfarlane et al, 1984).…”