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

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.