Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
DOI:
https://doi.org/10.48165/jms.2024.19.02.7Keywords:
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 (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. 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. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.Downloads
References
Asyrul-Izhar AB, Bakar J, Sazili AQ, Goh YM, Ismail-Fitry MR (2023) Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: Poten tial fat replacers in meat products. Gels, 9(1), 50. https://doi. org/10.3390/gels9010050
Bajovic B, Bolumar T, Heinz V (2012) Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci. 92(3): 280–289. https://doi.org/10.1016/j. meatsci.2012.04.024
Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V (2017) Ef fect of high pressure treatment on the color of fresh and pro cessed meats: A review. Crit Rev Food Sci Nutr. 59(2): 228– 252. https://doi.org/10.1080/10408398.2017.1363712
Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stubler AS, d Lamballerie M, Hertel C, Brüggemann DA (2021) High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf. 20(1): 332-368. https://doi.org/10.1111/1541-4337.12670
Carlez A, Veciana-Nogues T, Cheftel JC (1995) Changes in colour and myoglobin of minced beef meat due to high pressure pro cessing. LWT-Food Sci Technol. 28(5): 528-538. https://doi. org/10.1006/fstl.1995.0088
Chapleau NJ, de Lamballerie-Anton MI (2003) Changes in myo fibrillar proteins interactions and rheological properties in duced by high-pressure processing. Eur Food Res Technol, 216(6): 470–476. https://doi.org/10.1007/s00217-003-0684-5
Denoyellea C, Lebihan E (2003) Intramuscular variation in beef tenderness. Meat Sci. 66: 241–7. https://doi.org/10.1016/ S0309-1740(03)00097-4
Dong Sun X, Holley RA (2010) High hydrostatic pressure effects 51
