High-Pressure Processing on the Quality of Fresh Red Meat from Different Species
DOI:
https://doi.org/10.48165/Keywords:
High-pressure processing, meat processing, physical appearance, tenderisation, water holding capacityAbstract
The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20℃ for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force, and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both species. WHC, Warner-Bratzler shear force and hardness of cooked meat were increased with an increase in the pressure applied. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. In conclusion, the meat applied with 300 MPa pressure showed more effects in tenderisation with minimal changes in the physical appearance.
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