Effects of High Pressure Processing on Physical and Chemical Quality of Beef

doi:10.7506/spkx1002-6630-201307004

Abstract

Abstract: The main objective of this study was to investigate the changes in the main physical and chemical quality of beef semitendinosus muscle after high pressure processing (HPP) (with different pressures and lengths of dwell time). Muscle samples were processed under high pressure from 200 to 600 MPa for 10 min and 20 min, respectively. The changes in collagen contents, solubility, cooking loss and meat tenderness were analyzed for beef semitendinosus muscle during processing. The results indicated that with increasing pressure, the shear force of beef tended to decrease, and this reduction was significant when the dwell time was 20 min. Under pressure up to 600 MPa, the shear force was reduced to 39.59 N and 31.36 N when treated for 10 min and 20 min, respectively. The contents of total collagen, soluble collagen and collagen solubility increased with rising pressure. Significant correlation was observed between the changes of collagen characteristics and meat quality.

Key words: beef semitendinosus muscle, high pressure processing (HPP), collagen characteristics, meat quality

CLC Number:

TS251.1

CHANG Hai-jun1，ZHOU Wen-bin1，YU Xiao-ling2，MA Han-jun2，ZHOU Guang-hong3. Effects of High Pressure Processing on Physical and Chemical Quality of Beef[J]. FOOD SCIENCE, 2013, 34(7): 16-19.

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