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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

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High pressure processing of fresh meat--is it worth it?

Hanjun Ma1, D A Ledward

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang, China.

Meat Science
|April 30, 2013
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Summary

High pressure processing can extend fresh meat shelf life. However, lower pressures (100-150MPa) tenderize meat without altering appearance, offering a commercially viable food technology.

Keywords:
CookingLipid oxidationMeat colourMeat texture

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Area of Science:

  • Food Science
  • Meat Science
  • Food Processing

Background:

  • High pressure processing (HPP) is explored for extending fresh meat shelf life.
  • Conventional HPP at high pressures (≥200MPa) causes undesirable changes like cooked appearance and lipid oxidation.
  • These changes limit consumer acceptance and commercial viability of HPP-treated meat.

Purpose of the Study:

  • To investigate the effects of specific high pressure conditions on meat texture and appearance.
  • To identify pressure ranges that enhance meat tenderness without compromising visual quality.
  • To evaluate the commercial potential of low-pressure tenderization techniques for meat.

Main Methods:

  • Meat samples were subjected to varying high pressure levels (100-400MPa) at ambient and elevated temperatures.
  • Changes in meat appearance (color, texture) and protein denaturation were assessed.
  • Lipid oxidation susceptibility was evaluated at different pressure treatments.

Main Results:

  • Pressures around 200MPa caused actomyosin denaturation and a cooked appearance.
  • Pressures of 400MPa and above led to myoglobin denaturation and increased lipid oxidation.
  • Pressures between 100-150MPa on pre-rigor meat significantly increased tenderness without color change.
  • Treating post-rigor meat at 100-200MPa with moderate heating also yielded tender products.

Conclusions:

  • Low-pressure processing (100-150MPa) offers a promising method for tenderizing meat without negative visual changes.
  • This technique presents a commercially attractive opportunity for the food industry, particularly for catering.
  • Optimizing HPP parameters is key to leveraging its benefits for meat quality enhancement.