Sarcoplasmic model to study the effects of high-pressure processing on beef color

Area of Science:

• Food Science
• Meat Science
• Biochemistry

Background:

• High-pressure processing (HPP) is utilized in the food industry for microbial inactivation and shelf-life extension.
• However, HPP can adversely affect the color of fresh meat, a critical quality attribute for consumers.
• Understanding the mechanisms behind HPP-induced color changes is essential for optimizing processing parameters.

Purpose of the Study:

• To investigate the impact of high-pressure processing (HPP) on meat color using a sarcoplasmic model.
• To elucidate the effects of varying pressure levels and pH on myoglobin forms and concentration.
• To identify processing conditions that mitigate negative color changes in meat.

Main Methods:

• Sarcoplasmic extracts were prepared at different pH values (5.6, 6.0, 6.4) and fractionated by centrifugation.
• Extracts were subjected to high-pressure processing (HPP) at 300, 450, and 600 MPa, with a non-pressurized control.
• Myoglobin concentration and the content of oxymyoglobin, deoxymyoglobin, and metmyoglobin were analyzed.

Main Results:

• Myoglobin concentration significantly decreased with increasing HPP levels.
• Oxymyoglobin content was highest at 300 MPa compared to the control and other HPP treatments.
• Deoxymyoglobin and metmyoglobin content increased at 600 MPa, indicating color degradation.

Conclusions:

• Higher pH and lower HPP levels (e.g., 300 MPa) can positively influence sarcoplasmic redness.
• These findings provide a mechanistic understanding of HPP effects on meat color.
• Optimizing pH and pressure parameters can help maintain desirable meat color during HPP.