Effects of Pulsed Pressure Curing on Beef Quality
Chuang Li1, Jiyong Shi1, Xiaodong Zhai1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|February 11, 2023
Summary
Pulsed pressure curing (PPC) enhances beef curing efficiency, moisture, and texture while reducing cooking loss. This innovative method improves saltiness and tenderness, offering advantages for processed meat production.
Area of Science:
- Food Science and Technology
- Meat Science
- Processing Engineering
Background:
- Traditional meat curing methods like static curing (SC), vacuum curing (VC), and pressurized curing (PC) have limitations in efficiency and final product quality.
- Optimizing curing processes is crucial for improving meat product characteristics, including texture, moisture retention, and sensory attributes.
Purpose of the Study:
- To investigate the impact of pulsed pressure curing (PPC) on various beef quality parameters.
- To compare the efficacy of PPC against traditional curing methods (SC, VC, PC).
- To evaluate the effects of PPC on curing efficiency, cooking loss, moisture, salt content, texture, microstructure, and volatile compounds.
Main Methods:
- Four curing treatments were applied: static curing (SC), vacuum curing (VC), pressurized curing (PC), and pulsed pressure curing (PPC).
- Key parameters analyzed included curing solution absorption, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture profile analysis (TPA), volatile compounds, and microstructural analysis using scanning electron microscopy (SEM).
Main Results:
- Pulsed pressure curing (PPC) significantly improved curing efficiency and moisture content while reducing cooking loss compared to SC, VC, and PC.
- PPC enhanced meat color, texture (increased springiness and cohesiveness, reduced hardness and chewiness), and sensory saltiness.
- SEM analysis confirmed that PPC increased beef tenderness, and volatile compound analysis showed reduced levels of 1-octen-3-ol and 1-hexanol.
Conclusions:
- Pulsed pressure curing (PPC) offers significant advantages over conventional methods for processing beef.
- PPC enhances both the efficiency and sensory attributes of cured meat products.
- The PPC technique is a promising method for improving processed meat quality and production efficiency.
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