Pressure-heat treatment of meat: A comparison of beef and buffalo meat

A pressure-heat treatment, which disrupts the myofibrillar structure of meat but leaves the connective tissues essentially intact, was used to compare the connective tissue component of toughness in the Semimembranosus and Longissimus dorsi muscles from nine Brahman cross and nine buffalo steers, 24 to 29 months of age. For assessment of samples, peak force, initial yield force and peak force minus initial yield force values were determined from Warner-Bratzler shear force-deformation curves. In the control, non-pressure-heat treated samples, the only breed difference detected was in peak minus initial yield force value, which was significantly lower for the beef Semimembranosus muscles. However, for the pressure-heat treated samples of both muscles, peak force and peak minus initial yield force values were significantly lower for beef than for buffalo. The pressure-heat treatment could thus be used to detect differences in the contribution of connective tissue to toughness which would otherwise be obscured by the differences in the myofibrillar toughness.