Pressure treatment of meat: Effects on thermal transitions and shear values

Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

“…All models demonstrated statistical significance at the 0.001 level without lack-of-fit and R-square values above 0.7, with the exception of shear force (R 2 = 0.50). The low Rsquare value of shear force may be attributable to the poor effects on meat tenderization that resulted from the combination of pressure and temperature settings used in this study (Hong et al, 2005;Macfarlane et al, 1981).…”

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

“…In another study, Zamri, Ledward, and Frazier (2006) reported increased hardness in chicken M. pectoralis fundus treated at 600 MPa compared to 400 MPa over a temperature range of 20-50°C. The increased toughness with pressure has been attributed to an increasing incidence of sarcomeres, in which thick filaments have been compressed onto the Z-line, thus removing the I-band as a zone of weakness (Macfarlane, McKenzie, & Turner, 1980). Samples pressurised at 60°C resulted in lower (p b 0.001) WBSF values when compared to samples treated at 20 and 40°C, independently of the level of pressure applied (Table 3).…”

“…Similar trends were also reported in raw sausage batter pressurised above 200 MPa (Mandava et al, 1995) where the authors attributed the pH increase to protein denaturation. The increase of muscle pH induced by HPP has also been attributed to the redistribution of ions that is facilitated by the increased ionisation that occurs at elevated pressures (Macfarlane et al, 1980). They also suggested that an increase in pH after treatment might be due to the release of imadazolium groups by histidine by the unfolding of actomyosin during pressurisation (Macfarlane et al, 1980).…”

Tenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective Tissue

“…The 3 major endothermic transitions, which have been attributed to myosin, collagen, and actin, have been associated with specific changes in meat texture. Macfarlane and others (1981) also found that the transition peak attributed to F‐actin was absent in the thermogram of pressurized muscle. On the other hand, Ratcliff and others (1977) showed that the tenderness of the treated muscle was limited by the connective tissue (background) toughness, although pressure–heat treatment effectively eliminated myofibrillar toughness.…”