PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT

Macfarlane, J. J.

doi:10.1111/j.1365-2621.1973.tb01409.x

Cited by 148 publications

(66 citation statements)

References 11 publications

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“…Shigehisa et al found that pressure treatment at 3000-6000 atm killed all tested microorganisms by more than 6 log CFU/g, with the exception of Bacillus cereus spores [6]. Various studies have also reported on the effect of high pressure on the tenderization [7][8][9], solubilization of myofibrillar protein [10,11] and taste [12,13] of meat. In addition, the same research group in Spain reported a number of studies on the effects of high pressure on meat batter properties [14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 94%

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Kim

Nishiumi

Fujimura

et al. 2013

High Pressure Research

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In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO 3 ) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO 3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO 3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO 3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

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Section: Introductionmentioning

confidence: 94%

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Kim

Nishiumi

Fujimura

et al. 2013

High Pressure Research

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show abstract

“…[1][2][3] High pressure processing is used for tenderizing meat or accelerating postmortem aging of meat. [4][5][6][7] Meat tenderness is determined mainly by two components: actomyosin toughness and background toughness. Actomyosin toughness is attributed to the myofibrillar proteins and background toughness is ascribed to connective tissue.…”

Section: Introductionmentioning

confidence: 99%

A scanning fluorescence spectroscopy of decorin under high pressure

Komoda

Kim

Suzuki

et al. 2013

High Pressure Research

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High pressure processing is able to tenderize not only meat but also intramuscular connective tissue, which is mainly composed of collagen. Decorin, one of the proteoglycans, binds to and stabilizes collagen fibrils. It has been suggested that structural weakening of intramuscular connective tissue may result from the disappearance of the decorin-collagen interaction. In this study, the fluorescence spectra and the surface hydrophobicity of decorin molecules were measured under high pressure in order to examine the resulting change in the tertiary structure. The fluorescence intensity and the surface hydrophobicity of decorin molecules both decreased with increasing applied pressure and with applied time at the constant applied pressure, respectively. The observations indicate that the native structure of decorin is maintained during 200 MPa pressurization for less than 30 min.

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“…The pressures employed for this work were within the range known to disrupt hydrophobic bonds. Further, such pressures were shown to be effective in bringing about substantial effects in pre-and post-rigor muscle and in the solubilization of myofibrillar proteins (MacFarlane 1973(MacFarlane , 1974MacFarlane and McKenzie 1976;Bouton et al 1977). …”

Section: Introductionmentioning

confidence: 99%

Pressure-Induced Changes in Myofibrillar Proteins

Shea¹,

Tume²

1979

Aust. Jnl. Of Bio. Sci.

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Natural actomyosin, synthetic actomyosin, myosin and F-actinwere subjected to lactoperoxidasecatalysed iodination with 125 1 before and after exposure to a pressure of 150 MNm-2 • After iodination myosin was split into its subfragments, light and heavy meromyosin, and the actomyosins were separated into their component proteins.The effect of the pressure treatment on the extent of iodine incorporation into both the light and heavy chains of myosin and into actin depended on whether the myosin and actin were present as components of natural or synthetic actomyosin or in the purified state. The results suggest that conformational changes altering the exposure of tyrosine groups are induced in isolated myosin and actin by pressure treatment and are partly prevented when these proteins are combined in synthetic actomyosin and more completely prevented when they are combined in natural actomyosin.

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PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT

Cited by 148 publications

References 11 publications

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

A scanning fluorescence spectroscopy of decorin under high pressure

Pressure-Induced Changes in Myofibrillar Proteins

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