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• W2082092023 abstract "When subjected to high pressures at ambient temperatures, the shelf life of fresh meat is increased; however the meat takes on a cooked appearance as the actomyosin denatures at about 200MPa and the myoglobin denatures and/or co-precipitates with other proteins at about 400MPa. In addition, at pressures of 400MPa and above the unsaturated lipids in the meat become more susceptible to oxidation, probably due to the release of iron from complexes present in meat (haemosiderin and ferritin?) and/or changes in the lipid membrane. Thus, even if legislation allowed it, it is unlikely that many consumers would be prepared to buy such meat. However if pre-rigor meat is subjected to pressures of about 100-150MPa, below those necessary to cause colour changes, it becomes significantly more tender than its untreated counterpart and this may now be a commercially viable process, given the decreasing cost of high pressure rigs. When treated at 100-200MPa while the temperature is raised from ambient to around 60°C post-rigor meat also yields a tender product and this may also be a commercially attractive process to parts of the food industry, for example those involved in catering." @default.
• W2082092023 created "2016-06-24" @default.
• W2082092023 creator A5016026704 @default.
• W2082092023 creator A5022646225 @default.
• W2082092023 date "2013-12-01" @default.
• W2082092023 modified "2023-09-23" @default.
• W2082092023 title "High pressure processing of fresh meat — Is it worth it?" @default.
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• W2082092023 doi "https://doi.org/10.1016/j.meatsci.2013.03.025" @default.
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