Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure.

Autor: Sikes AL; CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia. Electronic address: anita.sikes@csiro.au., Tume RK; CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2014 Jun; Vol. 97 (2), pp. 244-8. Date of Electronic Publication: 2013 Dec 22.
DOI: 10.1016/j.meatsci.2013.12.007
Abstrakt: 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.
(Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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