Application of High Hydrostatic Pressure for Meat Tenderization

The quality attributes of meat which are important to the consumer, in addition to safety and nutritional considerations, include visual traits and sensory traits. The tenderness and color are the primary sensory and visual traits of importance, respectively. The tenderness of meat can vary widely, and it would be of benefit to the meat industry if processing technologies such as high-pressure processing (HPP) could provide opportunities for improving the value of low-value muscles and cuts, and to ensure greater consistency of eating quality. This chapter will discuss the effects of applying HPP under different processing conditions on muscle components and the impact on functional properties such as texture and water-holding capacity.

[1]  P. Purslow,et al.  A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. , 2014, Meat science.

[2]  Miguel Angel Sentandreu,et al.  Revisiting the conversion of muscle into meat and the underlying mechanisms. , 2006, Meat science.

[3]  Maeve Henchion,et al.  Understanding consumers’ cognitive structures with regard to high pressure processing: A means-end chain application to the chilled ready meals category , 2011 .

[4]  J. Calzada,et al.  Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets , 2010 .

[5]  R. Buckow,et al.  Bovine cathepsin D activity under high pressure. , 2010 .

[6]  M. Koohmaraie,et al.  Muscle proteinases and meat aging. , 1994, Meat science.

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

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

[9]  H. Saito,et al.  Post-mortem changes in skeletal muscle connectin. , 1979, Journal of biochemistry.

[10]  Frédérique Duranton,et al.  New Insights into the High‐Pressure Processing of Meat and Meat Products , 2012 .

[11]  Sung-Hee Park,et al.  Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork , 2005 .

[12]  F. C. Parrish,et al.  A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles , 1986 .

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

[14]  T. Ooi,et al.  The effects of pressure on F-G transformation of actin. , 1966, Biochemistry.

[15]  R. B. Young,et al.  Muscle and meat biochemistry , 1989 .

[16]  G. Geesink,et al.  Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. , 2006, Meat science.

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

[18]  Chunbao Li,et al.  Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. , 2012, Journal of animal science.

[19]  R. Josephs,et al.  Studies on the formation and physical chemical properties of synthetic myosin filaments. , 1966, Biochemistry.

[20]  R M Robson,et al.  Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle. , 1995, Journal of animal science.

[21]  K. Takahashi,et al.  Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization. , 1992, Biochimie.

[22]  A. Ouali,et al.  Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles. , 1990, Meat science.

[23]  P. Purslow.  New developments on the role of intramuscular connective tissue in meat toughness. , 2014, Annual review of food science and technology.

[24]  T. Bolumar,et al.  High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties , 2014 .

[25]  F. C. Parrish,et al.  Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness , 1989 .

[26]  C. Hagyard,et al.  A cold shortening effect in beef muscles , 1963 .

[27]  M. Doumit,et al.  Meat toughening does not occur when rigor shortening is prevented. , 1996, Journal of animal science.

[28]  S. Rochfort,et al.  Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis. , 2015, Meat science.

[29]  Eva Tornberg,et al.  A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment. , 2010, Meat science.

[30]  D. E. Goll,et al.  EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE , 1977 .

[31]  R. Tume,et al.  Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure. , 2014, Meat science.

[32]  D. Troy,et al.  The relationship between early post-mortem pH and the tenderisation of beef muscles. , 1997, Meat science.

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

[34]  P. V. Harris,et al.  Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat. , 1977, Meat science.

[35]  W. H. Kennick,et al.  Effect of High Hydrostatic Pressure on Meat Microstructure , 1982 .

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

[37]  L. Kurth.  Effect of Pressure‐Heat Treatments on Cathepsin B1 Activity , 1986 .

[38]  G. Hervé,et al.  Proteolysis of type III collagen by collagenase and cathepsin B under high hydrostatic pressure. , 1996, Meat science.

[39]  D. L. Rutley,et al.  The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet , 2011 .

[40]  E. Tornberg.  Biophysical aspects of meat tenderness. , 1996, Meat science.

[41]  A. Karlsson,et al.  Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle. , 1999, Journal of animal science.

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

[43]  J. Crouse,et al.  Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. , 1991, Journal of animal science.

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

[45]  Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factors. , 2011, Meat science.

[46]  Carole Tonello Samson,et al.  Industrial High Pressure Processing of Foods: Review of Evolution and Emerging Trends , 2012 .

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

[48]  Jorge Welti-Chanes,et al.  High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods , 2011 .

[49]  J. Killefer,et al.  Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties. , 2012, Journal of food science.

[50]  R. G. Kauffman,et al.  Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? , 1998, Journal of animal science.

[51]  K. Takahashi.  Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization. , 1996, Meat science.

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

[53]  P. Greenwood,et al.  Genetic and environmental effects on meat quality. , 2010, Meat science.

[54]  Role of cathepsin D activity in gelation of chicken meat heated under pressure , 2003 .

[55]  Daniel F. Farkas,et al.  High‐Pressure Processing Pathways to Commercialization , 2011 .

[56]  Yun-Ji Kim,et al.  Effects of Hydrostatic Pressure Treatment on the Physicochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle , 2007 .

[57]  P. Ertbjerg,et al.  Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activity. , 1999, Meat science.

[58]  J. J. Macfarlane,et al.  Some effects of pressure treatment on actomyosin systems. , 1976, Australian journal of biological sciences.

[59]  J. Kerry,et al.  Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage , 2013 .

[60]  T. Nishiumi,et al.  Tenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective Tissue , 2006 .

[61]  T. Nishiumi,et al.  Combined effects of high pressure and heat on shear value and histological characteristics of bovine skeletal muscle , 2007 .

[62]  C. Ho,et al.  Identification of the 30 kDa polypeptide in post mortem skeletal muscle as a degradation product of troponin-T. , 1994, Biochimie.

[63]  D. Ledward,et al.  High pressure/thermal treatment effects on the texture of beef muscle. , 2004, Meat science.

[64]  S. Guillou,et al.  Effect of high pressure and salt on pork meat quality and microstructure. , 2012, Journal of food science.

[65]  G. Harper,et al.  How might marbling begin , 2004 .

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

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

[68]  A. Suzuki,et al.  Effect of High Hydrostatic Pressure on the Conversion of α-Connectin to β-Connectin , 1993 .

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

[70]  Magni Martens,et al.  TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS , 1982 .

[71]  F. Toldrá,et al.  Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. , 2008, Meat science.

[72]  A. Cardello.  Consumer concerns and expectations about novel food processing technologies: effects on product liking☆ , 2003, Appetite.

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

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

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

[76]  R. Buckow,et al.  Effect of High Pressure on Physicochemical Properties of Meat , 2013, Critical reviews in food science and nutrition.

[77]  P. Pipek,et al.  Influence of high isostatic pressure and papain treatment on the quality of beef meat , 2007 .

[78]  E. Dransfield.  Optimisation of tenderisation, ageing and tenderness. , 1994, Meat science.

[79]  Yun-Ji Kim,et al.  Differences in properties of myofibrillar proteins from bovine semitendinosus muscle after hydrostatic pressure or heat treatment , 2007 .

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

[81]  R. Josephs,et al.  An unusual pressure dependence for a reversibly associating protein system; sedimentation studies on myosin. , 1967, Proceedings of the National Academy of Sciences of the United States of America.

[82]  P. Franks,et al.  Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review , 2014 .

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

[84]  J. Fritz,et al.  Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy , 1991 .

[85]  A. F. Anglemier,et al.  Effect of Prerigor Pressurization on the Activity of Calcium‐Activated Factor , 1984 .

[86]  J. Kerry,et al.  Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage. , 2011, Meat science.

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

[88]  Klaus G. Grunert,et al.  Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production , 2009, Appetite.

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

[90]  Roman Buckow,et al.  Advances in High-Pressure Processing of Fish Muscles , 2015, Food Engineering Reviews.

[91]  J. Killefer,et al.  The effects of high pressure processing on pork quality, palatability, and further processed products. , 2011, Meat science.

[92]  Hiroyuki Tanji,et al.  8 Application of High Hydrostatic Pressure to Meat and Meat Processing , 2006 .

[93]  Armand V. Cardello,et al.  Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study , 2007 .

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

[95]  Carole Tonello,et al.  Case studies on high-pressure processing of foods. , 2011 .

[96]  T. Ohmori,et al.  Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It , 1992 .

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

[98]  J. Otte,et al.  High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation. , 2012, Food chemistry.

[99]  K. Takahashi,et al.  Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat. , 2006, Meat science.

[100]  T. Nishiumi,et al.  Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatment. , 2002, Meat science.

[101]  D. Ledward,et al.  Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus). , 2006, Journal of agricultural and food chemistry.

[102]  M. Ghoul,et al.  Textural changes in bovine meat treated with high pressure , 2000 .

[103]  M. Koohmaraie,et al.  Effects of lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysis. , 1992, Journal of animal science.

[104]  A. Califano,et al.  Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure. , 2015, Meat science.

[105]  M. Q. Freitas,et al.  Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat. , 2012, Meat science.