High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage.

ABSTRACT:

Objective

Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum.

Methods

The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa).

Results

HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well

SUBMITTER: Utama DT 

PROVIDER: S-EPMC5337923 | biostudies-literature | 2017 Mar

REPOSITORIES: biostudies-literature