Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

“…Contrary to our results, Shigehisa et al (1991) reported a decrease in Hunter a value of pork loin slurries at varying treatment pressures between 100 and 600 MPa, and Tintchev et al (2010) found no significant effect of pressure on the a* value of pork LD between 200 and 700 MPa. Similar contradicting effects of HP on redness is found for beef meat, where either no change in a* at low pressures but a decrease at higher pressures is reported (Carlez et al, 1993(Carlez et al, , 1995, a decrease in a* upon increasing pressure McArdle et al, 2010), no change in a* at high pressures (McArdle et al, 2011), an increase in the a* value (Schenková et al, 2007), or an increase in a* at low pressure and a decrease in a* at increasing pressure (Jung et al, 2003). The mentioned results are explained by the redox chemistry of myoglobin.…”

“…3), and upon further storage, the a* value remained constant for samples HP treated at 5°C, whereas a* decreased slightly for samples HP treated at 20°C. The previous studies on beef report a constant a* value over 30 days (McArdle et al, 2011), a constant a* value for the first 4 days followed by a decrease (Jung et al, 2003), or a constant a* value for treatment at 500 MPa and a decrease in a* at 350 MPa (Carlez et al, 1995). However, it is stressed that the results are not directly comparable due to differences in the type of meat and packaging.…”

“…Similarly, for samples HP treated at 300 to 800 MPa, lightness remained constant through day 6 of storage, though a small but significant decrease was observed from day 0 to day 1 for samples treated at 200 to 600 MPa at 20°C. To our knowledge, three reports on time development of color of HP treated beef (Carlez et al, 1995;Jung et al, 2003;McArdle et al, 2011), but for pork, only studies on nitrite salted products were found (Karowski et al, 2002). For the HP treated beef (400 and 600 MPa at 35, 45, or 55°C for 20 min or 350 and 500 MPa at 10°C for 10 min), the L* value remained constant throughout storage up to 30 days (Carlez et al, 1995; 2011).…”

“…Shigehisa, Ohmori, Saito, Taji, and Hayashi (1991), Anath, Dickson, Olson, and Murano (1998), Massaux, Béra, Steyer, Sindic, and Deroanne (1998a), Massaux, Béra, Steyer, Sindic, and Deroanne (1998b), Korzeniowski, Jankowska, and Kwiatkowska (1999), Wackerbarth, Kuhlmann, Tintchev, Heinz, andHildebrandt (2009), Tintchev et al (2010), and Souza et al (2011) have all reported color alterations in non-cured pork as a result of HP treatment. Carlez, Rosec, Richard, and Cheftel (1993), Carlez, Veciana-Nogues, and Cheftel (1995), Cheah and Ledward (1997), Jung, Ghoul, and de LamballerieAnton (2003), Schenková et al (2007), Marcos, Kerry, and Mullen (2010), McArdle, Marcos, Kerry, and Mullen (2010), and McArdle, Marcos, Kerry, and Mullen (2011) have all reported color alterations in beef as a result of HP treatment.…”

High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio

“…According to Marcos, Kerry, and Mullen (2010), pressure induces denaturation of sarcoplasmic proteins and reduces water holding capacity. McArdle, Marcos, Kerry, and Mullen (2011) reported that HP treatments at 600 MPa diminished the water holding capacity of beef meat.…”