Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging.

ABSTRACT:

Objective

This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging.

Methods

Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at 15°C±2°C. The samples were then stored for 4 weeks at 5°C±0.5°C under vacuum and compared with the control (0.1 MPa).

Results

HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear for

SUBMITTER: Utama DT 

PROVIDER: S-EPMC6043434 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature