Effect of High Pressure Treatment on Quality of Beef Stored at Ice Temperature

doi:10.7506/spkx1002-6630-201502046

Abstract

Abstract:

This study was performed to investigate the effect of high pressure treatment at 150 MPa on the quality of
Simmental beef stored at ice temperature (-2 ℃). The results showed that the sensory scores of beef treated by 150 MPa at
20 ℃ for 15 min were higher than those from the control group. Compared with the control group, the changes in texture,
cooking loss rate and pH of beef treated by the high pressure were less obvious. The storage life of 150 MPa-treated beef was
32 days, which was prolonged by 7 days compared with the control group. It can be concluded that high pressure is beneficial
for prolonging the storage life of the beef at ice temperature.

Key words: beef, high pressure treatment, ice temperature, quality

CLC Number:

TS251

ZHAO Fei1，LIU Jingbin2, GUAN Wenqiang1,*, JING Hongpeng1. Effect of High Pressure Treatment on Quality of Beef Stored at Ice Temperature[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502046.

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Effect of High Pressure Treatment on Quality of Beef Stored at Ice Temperature

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