High pressure processing of fresh meat — Is it worth it?

When subjected to high pressures at ambient temperatures, the shelf life of fresh meat is increased; however the meat takes on a cooked appearance as the actomyosin denatures at about 200MPa and the myoglobin denatures and/or co-precipitates with other proteins at about 400MPa. In addition, at press...

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Veröffentlicht in:	Meat science 2013-12, Vol.95 (4), p.897-903
Hauptverfasser:	Ma, Hanjun, Ledward, D.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Actomyosin - chemistry Animals Cattle Chickens Color Cooking Food Handling - methods Lipid oxidation Meat - analysis Meat colour Meat texture Myoglobin - chemistry Oxidation-Reduction Postmortem Changes Pressure Taste - physiology Temperature
Online-Zugang:	Volltext
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