Abstract: Goose meat was processed under conditions of varying pressure (0－500 MPa) and dwell time (0－30 min) and constant temperature (20 ℃), and the effect of ultra high pressure treatment on the tenderness of goose meat was investigated. The tenderness of goose meat was evaluated by water loss rate during cooking and water holding capacity during centrifugation. In single factor experiments, the appropriate levels of pressure and dwell time were 300 MPa and 20 min, respectively. Based on the results of response surface analysis, pressure and dwell time had interactive effects on water loss rate during cooking and water holding capacity during centrifugation. The optimum levels of pressure and dwell time for minimizing water loss rate during cooking were 292 MPa and 19.75 min, respectively. Pressure of 246 MPa hold for 23.85 min provided maximum water holding capacity during centrifugation. These results indicate that the ultra high pressure might enhance the tenderness of goose breast meat and has promising prospects for further development.

Key words: goose breast, ultra high pressure, tenderness, response surface methodology