title: Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat.
abstract: Pressure-heat treatment of beef semitendinosus samples post-rigor gave shear and tensile results similar to those obtained with pressure treatment pre-rigor. Post-rigor pressure-heat treatment did not affect the contraction state, unlike pre-rigor pressure treatment which caused samples to contract by about 40%. Maximum tenderizing effect by pressure-heat treatment (150 M Nm(-2) at 60°C for 30 min) was achieved when samples were heated at 45°C for 45-180 min immediately before application of the treatment. As the pre-pressurization temperature was increased, the duration of heating became more critical until at temperatures ≥ 60°C the effects of subsequent pressure-heat treatment became very small. Pressure-heat treated samples did not show the increase in shear force values for cooking temperatures ≥ 60°C associated with myofibrillar hardening. It was concluded that pressure-heat treatment primarily affected the myofibrillar structure.
authors: CSIRO Division of Food Research, Meat Research Laboratory, Cannon Hill, Qld. 4170, Australia.
authors: P E
authors: PE
authors: Bouton
authors: P V
authors: PV
authors: Harris
authors: J J
authors: JJ
authors: Macfarlane
authors: J M
authors: JM
authors: O'Shea