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- W890100904 abstract "Porcine and bovine semimembranosus muscles were examined after, respectively, 24 h and 96 h from slaughter. The muscles were pressurised at 200, 300 and 400 MPa for 10 min. The pH value, pressure-induced drip, ability to hold free- and added water, and thermal drip were analysed. The pH values for muscles were found to increase with pressure. Pressurization at 200 MPa caused the greatest drip of meat juice. The ability to hold free water was dependent on muscle and pressure. The pressure of 200 MPa gently lowered this quality for porcine muscle and improved it for bovine muscle. Higher pressures significantly improved the water- holding capacity. Different tendency was observed for the ability to hold added water that decreased with pressure for porcine and bovine muscles, having the lowest values at 400 MPa. All high pressure values applied decreased the drip from the muscles during cooking. Le degre d'hydratation de la viande est un facteur important de ses qualites technologiques et de cuisson. Cette etude determine l'influence du procede des hautes pressions (200 a 400 MPa) sur les proprietes d'hydratation des muscles porcins et bovins. Les valeurs de pH des muscles augmentent avec la pression. Une pressurisation de 200 MPa provoque la plus forte production de jus de viande. La capacite de retention d'eau depend du muscle et de la pression appliquee." @default.
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- W890100904 date "2002-01-01" @default.
- W890100904 modified "2023-09-23" @default.
- W890100904 title "Changes in meat hydratation upon high pressure" @default.
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