The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics

Kennick, W. H.; Elgasim, E. A.; Holmes, Z. A.; Meyer, Pernille

doi:10.1016/0309-1740(80)90021-2

Cited by 64 publications

(41 citation statements)

References 11 publications

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“…Pressure treatments have been reported to accelerate meat tenderness and to enhance the eating quality (20,21). This seems in conflict with the observation in this study.…”

Section: Resultscontrasting

confidence: 83%

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Pressure Shift Freezing of Pork Muscle: Effect on Color, Drip Loss, Texture, and Protein Stability

et al. 2004

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Cylindrical specimens (50 mm diameter and 160 mm length) of fresh pork muscle (boneless rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150, and 200 MPa, air blast freezing (ABF), and liquid immersion freezing (LIF). Temperature and phase transformations of the muscle tissue were monitored during the freezing process at three locations: center, midway between the center and the surface, and near the surface. Pork muscle quality changes [color, drip loss (both thawing and cooking), texture (shear force), and protein stability (DSC thermal profiles)] were evaluated after thawing the frozen samples at room temperature (20 degrees C). Employing pressures above 150 MPa caused very significant (P < 0.01) color changes in pork muscle during the PSF process. The PSF process reduced thawing drip loss of pork muscle but did not cause obvious changes in total drip loss following thawing and subsequent cooking. PSF at 150 and 200 MPa resulted in considerable denaturation of myofibrillar proteins of pork muscle. The PSF process also caused an increase in the pork muscle toughness as compared with that of unfrozen, ABF, and LIF samples.

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“…Pressure treatments have been reported to accelerate meat tenderness and to enhance the eating quality (20,21). This seems in conflict with the observation in this study.…”

Section: Resultscontrasting

confidence: 83%

“…Pressure treatment has been shown to accelerate meat tenderness and enhance its eating quality (20,21). Using histological studies, Martino et al (5) showed that PSF (200 MPa, -20°C) treated pork samples had less structural damage than air blast and cryogenic fluid frozen samples.…”

Section: Introductionmentioning

confidence: 98%

Pressure Shift Freezing of Pork Muscle: Effect on Color, Drip Loss, Texture, and Protein Stability

et al. 2004

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“…Previous studies demonstrated the possibility of accelerating tenderization during maturation by initially applying pressure treatment due to changes in the myofibrils structure caused by HPP (Kennick et al 1980;Riffero and Holmes 1983;Locker and Wild 1984;Suzuki et al 1990;Cheftel and Curioli 1997). Solomon et al (2006) and Bowker et al (2007Bowker et al ( , 2008, using the meat of Brahman (B. indicus) cattle, observed that the hydrodynamic pressure processing (HDP), used in short application periods as shock waves, proved to be very effective in improving tenderness in some cuts of meat.…”

Section: Introductionmentioning

confidence: 97%

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Neto

Rosenthal

Deliza

et al. 2014

Food Bioprocess Technol

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This study investigated the effect of hydrostatic pressure processing (HPP) on post-rigor mortis beef (Longissimus dorsi muscle, Nelore breed) relevant parameters, such as texture, cooking loss, and color. Pressures varying from 100 to 400 MPa at different times of pressurization (T1: time to reach set pressure, and T2: T1 plus 15 min) were applied, immediately followed by depressurization. Samples were evaluated for color, cooking loss, and tenderness. Both pressure level and pressurizing time had an effect on the color, cooking loss, and tenderness. Low-pressure levels (up to 200 MPa) had a smaller impact on color; nevertheless, it improved tenderness. The cooking loss increased with increased levels of pressure; however, by increasing pressure to 100 and 200 MPa immediately followed by pressure release (T1), no significant differences were observed when compared to the results from unpressurized samples. On the other hand, cooking loss was higher in the beef pressurized at all pressure levels for 15 min (T2). The results show that treatments using lower pressures (100 to 200 MPa) can potentially contribute to Zebu meat quality improvement.

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“…Values for breakdown following two chews did not differ between the two formulations and are not given in tabular form. Flaked and formed steaks processed from pre-rigor pressurized beef had more visual micro distortion, less springiness after being partially compressed, less first bite uniformity and moisture release, lower juiciness values and greater amounts of gristle and webbed tissue than flaked and formed steaks processed from post-rigor, vantages previously noted for intact muscle cuts from pre-rigor pressurized beef (Macfarlane, 1973;Kennick et al, 1980;Riffero and Holmes, 1983) were partially characteristic of flaked and formed steaks. Seideman et al (1982) found lower tenderness scores for restructured steaks processed from pre-rigor (nonpressurized) beef that was frozen prior to restructuring compared to post-rigor beef frozen prior to restructuring.…”

Section: Cookingmentioning

confidence: 82%

Effects of Pre‐rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks

Berry

Smith

Secrist

et al. 1986

Journal of Food Science

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Pre-rigor pressurized beef muscle was processed either by chunking and forming or flaking and forming and then mixed with either 0.00, 0.25 or 0.50% NaCl prior to the manufacture of restructured steaks. To compare the effects of pre-rigor pressurization, a post-rigor, nonpressurized, flaked and formed formulation (containing 0.50% NaCI) was also processed. Data from texture profile panel, Instron and cooking studies were collected. Steaks from pressurized muscle were similar in most characteristics to steaks processed from nonpressurized muscle. Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming. If pre-rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of NaCl.

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The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics

Cited by 64 publications

References 11 publications

Pressure Shift Freezing of Pork Muscle: Effect on Color, Drip Loss, Texture, and Protein Stability

Pressure Shift Freezing of Pork Muscle: Effect on Color, Drip Loss, Texture, and Protein Stability

Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

Effects of Pre‐rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks

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