16 – High pressure processing of meat

[1]  D. J. Morton,et al.  Effects of pressure treatment on the ultrastructure of striated muscle. , 1978, Meat science.

[2]  P. Masson,et al.  Exploiting the effects of high hydrostatic pressure in biotechnological applications , 1994 .

[3]  T. Ohmori,et al.  Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. , 1991, International journal of food microbiology.

[4]  Pressure Treatment of Food: Instantaneous but not Homogeneous Effect , 2003 .

[5]  D. Knorr,et al.  Potential food applications of high-pressure effects on ice-water transitions , 1995 .

[6]  F. Toldrá,et al.  The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. , 1998, Critical reviews in food science and nutrition.

[7]  I. Sumner,et al.  Changes in protein-protein and protein-polysaccharide interactions induced by high pressure , 1996 .

[8]  Katsuhiro Yamamoto,et al.  Hydrostatic Pressure-induced Aggregation of Myosin Molecules in 0.5M KCl at pH 6.0 , 1993 .

[9]  J. Monfort,et al.  Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage , 2002 .

[10]  S. Beilken,et al.  Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles , 1990 .

[11]  C. Calkins,et al.  Differences in cathepsin B + L and calcium-dependent protease activities among breed type and their relationship to beef tenderness. , 1990, Journal of animal science.

[12]  P. Purslow,et al.  The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. , 2001, Meat science.

[13]  P. V. Harris,et al.  PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS , 1977 .

[14]  L. Skibsted,et al.  Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism , 2000 .

[15]  T. Tsuchiya,et al.  Carp Natural Actomyosin: Thermal Denaturation Mechanism , 1994 .

[16]  I. Hayakawa,et al.  Effect of reciprocal pressurization on germination and killing of bacterial spores , 2000 .

[17]  Dietrich Knorr,et al.  Impact of high pressure assisted thawing on the quality of fillets from various fish species 1 1 Presented in part at the 32nd Annual Meeting of the Western European Fish Technologists’ Association, May 12–15 2002, Galway, Ireland. , 2003 .

[18]  H. Lee,et al.  High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells , 2001 .

[19]  M. Ghoul,et al.  Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure , 2000 .

[20]  A. Suzuki,et al.  Effects of high pressure treatments on intramuscular connective tissue. , 1999, Meat science.

[21]  M. Ghoul,et al.  Influence of high pressure on the color and microbial quality of beef meat , 2003 .

[22]  J. J. Macfarlane,et al.  Pressure treatment of meat: Effects on thermal transitions and shear values. , 1981, Meat science.

[23]  A. Suzuki,et al.  Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen. , 1993, Meat science.

[24]  A. Suzuki,et al.  Mechanism of heat-induced gelation of pressurized actomyosin: pressure-induced changes in actin and myosin in actomyosin , 1992 .

[25]  L. Otero,et al.  Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. , 1998, Meat science.

[26]  D. J. Horgan.  Effect of pressure treatment on the sarcoplasmic reticulum of red and white muscles. , 1981, Meat science.

[27]  D. J. Wild,et al.  Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril. , 1984, Meat science.

[28]  Jean-Claude Cheftel.  Applications des hautes pressions en technologie alimentaire , 1991 .

[29]  Rainer Jaenicke,et al.  Proteins under pressure , 1994 .

[30]  High-pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. , 2000, Journal of agricultural and food chemistry.

[31]  P. V. Harris,et al.  PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS , 1977 .

[32]  E. Dumay,et al.  High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions , 1997 .

[33]  Richard G. Taylor,et al.  Dystrophin Cleavage and Sarcolemma Detachment are Early Post Mortem Changes on Bass (Dicentrarchus labrax) White Muscle , 1997 .

[34]  R. Hayashi,et al.  High pressure in food processing and preservation: Principle, application and development , 1991 .

[35]  Z. Holmes,et al.  Characteristics of Pre‐Rigor Pressurized Versus Conventionally Processed Beef Cooked by Microwaves and by Broiling , 1983 .

[36]  J. Squire,et al.  Architecture and function in the muscle sarcomere. , 1997, Current opinion in structural biology.

[37]  R. Merkel,et al.  Ultrastructural changes in bovine Longissimus muscle during postmortem ageing. , 1978, Meat science.

[38]  J. J. Macfarlane,et al.  Pressure-Accelerated Changes in the Proteins of Muscle and Their Influence on Warner-Bratzler Shear Values , 1986 .

[39]  P. Low,et al.  Temperature adaptation of enzymes: a proposed molecular basis for the different catalytic efficiencies of enzymes from ectotherms and endotherms. , 1974, Comparative biochemistry and physiology. B, Comparative biochemistry.

[40]  M. Federighi,et al.  Morphological and Physiological Characterization ofListeria monocytogenes Subjected to High Hydrostatic Pressure , 2001, Applied and Environmental Microbiology.

[41]  C. Ownby,et al.  ULTRASTRUCTURAL POSTMORTEM CHANGES IN ELECTRICALLY STIMULATED BOVINE MUSCLE , 1980 .

[42]  A. Suzuki,et al.  Dynamic rheological measurements on heat-induced pressurized actomyosin gels , 1992 .

[43]  A. Hermansson,et al.  Formation of two types of gels from bovine myosin , 1986 .

[44]  D. Olson,et al.  Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast. , 1996, Journal of food protection.

[45]  R. McCormick.  The flexibility of the collagen compartment of muscle. , 1994, Meat science.

[46]  D. Ledward,et al.  High pressure effects on lipid oxidation in minced pork. , 1996, Meat science.

[47]  P. V. Harris,et al.  Pressure-heat treatment of meat: A comparison of beef and buffalo meat. , 1984, Meat science.

[48]  T. Lanier,et al.  High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase , 1999 .

[49]  J. J. Macfarlane.  PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT , 1973 .

[50]  J. Ushiki,et al.  Purification and properties of rabbit muscle proteasome, and its effect on myofibrillar structure. , 1998, Meat science.

[51]  C. Michiels,et al.  Comparative Study of Pressure-Induced Germination of Bacillus subtilis Spores at Low and High Pressures , 1998, Applied and Environmental Microbiology.

[52]  M. T. Abbott,et al.  ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE , 1977 .

[53]  C. Ho,et al.  Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle. , 1997, Journal of animal science.

[54]  D. Ledward,et al.  Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat , 1997 .

[55]  J. Culioli,et al.  Effects of high pressure on meat: A review. , 1997, Meat science.

[56]  M. Capellas,et al.  Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation , 2001 .

[57]  Peter Butz,et al.  Emerging technologies: chemical aspects , 2002 .

[58]  W. H. Kennick,et al.  The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics. , 1980, Meat science.

[59]  H. S. Ramaswamy,et al.  High pressure thawing of fish and shellfish , 2002 .

[60]  Anne Carlez,et al.  High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle , 1993 .

[61]  E. Huff-Lonergan,et al.  Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. , 1996, Journal of animal science.

[62]  J. Farkas,et al.  Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure , 2003 .

[63]  M. Linton,et al.  High pressure processing of foods for microbiological safety and quality (a short review). , 2000, Acta microbiologica et immunologica Hungarica.

[64]  N. Homma,et al.  Levels of calpain and calpastatin in meat subjected to high pressure. , 1995, Meat science.

[65]  M. F. Brown,et al.  COMPARISON OF STRUCTURAL CHANGES IN BOVINE LONG AND SEMITENDINOSUS MUSCLES DURING COOKING , 1980 .

[66]  Dallas G. Hoover,et al.  High Pressure Processing , 2000 .

[67]  L. Otero,et al.  Freezing rate simulation as an aid to reducing crystallization damage in foods. , 1999, Meat science.

[68]  J. Cheftel,et al.  Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat , 1994 .

[69]  Siegfried Denys,et al.  Modeling Conductive Heat Transfer and Process Uniformity during Batch High‐Pressure Processing of Foods , 2000, Biotechnology progress.

[70]  N. Homma,et al.  Effects of high pressure treatment on the proteolytic enzymes in meat. , 1994, Meat science.

[71]  D. Troy,et al.  Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. , 2000, Meat science.

[72]  D. E. Goll,et al.  MORPHOLOGY OF RIGOR-SHORTENED BOVINE MUSCLE AND THE EFFECT OF TRYPSIN ON PRE- AND POSTRIGOR MYOFIBRILS , 1967, The Journal of cell biology.

[73]  M. Hendrickx,et al.  Effects of High Pressure on Enzymes Related to Food Quality , 1998 .

[74]  P. V. Harris,et al.  PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT OF PRIOR AGING TREATMENTS ON SHEAR PROPERTIES , 1980 .

[75]  J. Claude Cheftel,et al.  Review : High-pressure, microbial inactivation and food preservation , 1995 .

[76]  T. Ohmori,et al.  Effect of High Pressure on the Protease Activities in Meat , 1991 .

[77]  B. Masschalck,et al.  Inactivation of Gram-Negative Bacteria by Lysozyme, Denatured Lysozyme, and Lysozyme-Derived Peptides under High Hydrostatic Pressure , 2001, Applied and Environmental Microbiology.

[78]  R. Taylor,et al.  Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus. , 1998, Journal of animal science.

[79]  S. Jung,et al.  Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. , 2000, Meat science.

[80]  Kathy J. Davis,et al.  The effects of aging on moisture-enhanced pork loins. , 2004, Meat science.

[81]  J. McClements,et al.  The effect of growth stage and growth temperature on high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk. , 2001, Journal of food protection.

[82]  B. Simpson,et al.  CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE‐TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE , 1997 .

[83]  C. Stewart,et al.  Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters , 2000 .

[84]  F. Jiménez-Colmenero,et al.  High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results , 2003 .

[85]  Michael T. Morrissey,et al.  Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension , 2002 .

[86]  K. Heremans,et al.  High pressure effects on proteins and other biomolecules. , 1982, Annual review of biophysics and bioengineering.

[87]  Susan B. Jones,et al.  STRUCTURAL CHANGES IN HEATED BOVINE MUSCLE: A SCANNING ELECTRON MICROSCOPE STUDY , 1977 .

[88]  V. M. Balasubramaniam,et al.  Compression Heating of Selected Fatty Food Materials during High‐pressure Processing , 2003 .

[89]  Daniel Y. C. Fung,et al.  HIGH PRESSURE PROCESSING FOR FOOD SAFETY AND PRESERVATION: A REVIEW , 2001 .

[90]  W. H. Kennick,et al.  EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITY , 1980 .

[91]  J. J. Macfarlane,et al.  Pressure-induced pH and length changes in muscle. , 1982, Meat science.

[92]  D. Knorr,et al.  Impact of high hydrostatic pressure on phase transitions of foods , 1998 .

[93]  Anne Carlez,et al.  Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing , 1995 .

[94]  Richard G. Taylor,et al.  Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment , 2002 .

[95]  C. Michiels,et al.  High-Pressure Transient Sensitization of Escherichia coli to Lysozyme and Nisin by Disruption of Outer-Membrane Permeability. , 1996, Journal of food protection.

[96]  D. Knorr,et al.  Biological effects of high hydrostatic pressure on food microorganisms , 1989 .

[97]  M. López-Caballero,et al.  Oyster preservation by high-pressure treatment. , 2000, Journal of food protection.

[98]  D J Kilpatrick,et al.  The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. , 1998, Journal of food protection.

[99]  A. F. MacNaughtan.  A histological study of post mortem changes in the skeletal muscle of the fowl (Gallus domesticus). I. The muscle fibres. , 1978, Journal of anatomy.

[100]  H. Diehl,et al.  The Effect of High Pressures on Bacteria , 1918 .

[101]  L. Thornell,et al.  The cytoskeleton in muscle cells in relation to function. , 1991, Biochemical Society transactions.

[102]  B. Ray,et al.  Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. , 1998, Journal of food protection.

[103]  Mutsumi Watanabe,et al.  Effect of High Pressure Treatment on the Ultrastructure and Myofibrillar Protein of Beef Skeletal Muscle , 1990 .

[104]  K. V. Gilbert,et al.  Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging , 1969 .

[105]  Effects of High Pressure Treatment on the Ultrastructure and Solubilization of Isolated Myofibrils , 1991 .

[106]  R. Hayashi,et al.  High pressure-induced changes of biological membrane. Study on the membrane-bound Na(+)/K(+)-ATPase as a model system. , 2002, European journal of biochemistry.

[107]  Indrawati,et al.  Combined high pressure thermal treatment of foods. , 2001 .

[108]  R. Moreira,et al.  Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage. , 1999, Journal of food protection.

[109]  B. Masschalck,et al.  Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides. , 1999, Journal of food protection.

[110]  D. E. Goll,et al.  Is Z-disk degradation responsible for postmortem tenderization? , 1995, Journal of animal science.