title: Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure.
abstract: Our aim was to achieve a single-step pressure-heat process that would produce tender, juicy beef steaks from meat that would otherwise be tough when cooked. Steak portions (25mm thick) from hind-quarter muscles were subjected to heat treatment at 60, 64, 68, 72 or 76°C for 20min, with or without simultaneous application of high pressure (200MPa). Control steaks were heated at 60°C for 20min with or without pressure and cooked at 80°C for 30min. Compared with heat alone, pressure treatment resulted in higher lightness scores at all temperatures and overall yield was improved by pressure treatment at each temperature. Even at 76°C, the overall water losses were <10% compared with >30% for heat alone. Meat tenderness (peak shear force) was improved for the pressure-heat samples at temperatures above 64°C, and was optimal at 76°C. Therefore, subject to microbial evaluation, this single-step pressure-heat process could be used to produce tender, high moisture content steaks ready for consumption.
authors.affiliation: CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia. Electronic address: anita.sikes@csiro.au.
authors.forename: Anita L
authors.initials: AL
authors.lastname: Sikes
authors.affiliation: CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
authors.forename: Ron K
authors.initials: RK
authors.lastname: Tume
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D005511:Food Handling / Q000379:methods*; D006874:Hydrostatic Pressure; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D013314:Stress, Mechanical; D013696:Temperature; D014867:Water
chemical_list: D014867:Water
keywords: Beef; High pressure processing; Pressure–heat; Tenderness; Yield