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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes
Meat Science
|August 17, 2010
Summary
High pressure processing (HPP) affects beef quality, increasing lipid oxidation and cook loss at higher pressures. Applying HPP at 40°C, compared to 20°C, significantly alters fatty acid profiles while maintaining meat quality.
Area of Science:
- Food Science
- Meat Science
- Food Processing Technology
Background:
- High pressure processing (HPP) is a non-thermal technology used to preserve food quality.
- Understanding the impact of HPP, combined with temperature, on meat quality is crucial for optimizing processing parameters.
Purpose of the Study:
- To investigate the effects of different high pressure processing (HPP) levels (200-400 MPa) and temperatures (20°C and 40°C) on bovine meat quality.
- To specifically assess the impact on lipid oxidation and fatty acid composition in beef M. pectoralis profundus.
Main Methods:
- Bovine beef samples (M. pectoralis profundus) were subjected to HPP at 200, 300, and 400 MPa at temperatures of 20°C and 40°C.
- Meat quality attributes including color, cook loss, lipid oxidation (TBARS), and fatty acid composition (SFA, MONO, PUFA, PUFA/SFA, n6/n3 ratios) were analyzed.
Main Results:
- Both pressure and temperature significantly affected color, cook loss, and lipid oxidation. Higher pressures (300, 400 MPa) increased TBARS values and cook loss.
- Cook loss was lower at 40°C compared to 20°C across all pressure levels. Higher pressure levels had a greater impact on color parameters.
- While individual fatty acids were altered, HPP did not affect overall PUFA/SFA or n6/n3 ratios. Temperature significantly impacted SFA, MONO, and PUFA sums, with 40°C HPP yielding higher SFA and PUFA.
Conclusions:
- High pressure processing (HPP) at low to moderate temperatures can improve meat's microbiological quality with minimal negative impacts on overall meat quality attributes.
- Optimizing HPP pressure and temperature is essential to balance microbial safety with the preservation of desirable meat quality characteristics, particularly concerning lipid oxidation and fatty acid profiles.
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