title: Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril.
abstract: These results confirm previous Australian experience that pressure-heat (P-H) treatment tenderises rigor meat effectively only after considerable periods at elevated temperatures; that prior ageing abolishes the effect; and that cold shortened meat is effectively tenderised. Yield point is also profoundly affected by P-H, although this effect is not related to tenderness. As predicted by the new G-filament theory of meat tenderness, P-H greatly weakens the G-filaments. These then break on extension by 50% but not if subsequently cooked. However the tensile properties of cooked meat support the weakening of G-filaments. A problem is that mild P-H treatments which are ineffective at tenderising, produce the same histological damage as harsher tenderising treatments. This paper reviews the considerable body of results on the P-H treatment of rigor meat that have now accumulated. The effects of pressure on the various filaments is discussed. The nature of the changes induced in the G-filaments remains obscure.
authors: Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
authors: R H
authors: RH
authors: Locker
authors: D J
authors: DJ
authors: Wild