Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400 MPa at two different temperatures 20 °C and 40 °C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200 MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40 °C compared to 20 °C. An increase in TBARS values was observed at the higher pressure levels (300, 400 MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40 °C showed higher SFA and PUFA and lower MONO compared to HPP at 20 °C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.