Effects of high pressure on meat: A review

Cheftel, J. C.; Culioli, Joseph

doi:10.1016/s0309-1740(97)00017-x

Cited by 611 publications

(394 citation statements)

References 83 publications

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“…Chen et al (2000) reported that the shear force of pork jerky decreased significantly with increased levels of glycerol. The enzymatic tenderization have either been investigated or applied to improve meat tenderness (Cheftel and Culioli, 1997). Our results, however, demonstrated that the softer pork jerky can be made with 2 or 5% tenderizer or humectant, and changes in quality can be due to lower moisture content and a w .…”

Section: Resultsmentioning

confidence: 86%

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Kim¹,

Jung²,

Seo³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

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Section: Resultsmentioning

confidence: 86%

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Kim¹,

Jung²,

Seo³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…For example, myosin from both meat and fish will be denatured by pressure and subsequently form a gel-like texture (Cheftel & Culioli, 1997). These structural changes will affect the texture of the muscle and induce binding effect.…”

Section: High Pressurementioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…Usually, gram-negative bacteria are more sensitive to HP than gram-positive bacteria, probably due to the thicker cell wall of the former (Carlez et al, 1994). Low water activity protects cells against pressure, but microorganisms injured by HP are generally more sensitive to low water activity (Cheftel and Culioli, 1997). The combined treatment of enterocins and lactate-diacetate, with HP treatment eliminated microorganisms inoculated on cooked ham (Marcos et al, 2008).…”

Section: A-dmentioning

confidence: 99%

Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing

Jung¹,

Yun²,

Kim³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuumpacked and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

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Effects of high pressure on meat: A review

Cited by 611 publications

References 83 publications

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Utilization of restructuring technology in the production of meat products: a review

Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing

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