The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products

High Pressure Processing;Pork;Pork Quality;Pork Tenderness;Palatability

Souza, Chad M. ; Killefer ; John

关键词: High Pressure Processing;    Pork;    Pork Quality;    Pork Tenderness;    Palatability;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/17001/2_Souza_Chad.pdf?sequence=6&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products.Pork carcasses (n=6) were split into sides with only one side receiving HPP treatment.Data was analyzed as a paired t test.Carcass sides were evaluated for pH decline.Treatment caused a small, but immediate decrease in pH.Carcass pH at 24 h was higher (P < 0.05) for treated sides.Glycolytic potential analysis determined that treated Longissimus muscle had more (P < 0.05) glucose and less (P < 0.05) lactate suggesting that postmortem metabolism was partially inhibited.Longissimus, Psoas major, Triceps brachii, and semimembranosous muscles were evaluated for pH objective color; subjective color and firmness; drip loss; cook loss and Warner-Bratzler shear force analysis. Ultimate pH (48 h) was higher (P < 0.05) for all treated muscles except the Psoas mjor.In general, treatment effect was not consistent across muscles. Minolta L*, a*, and b* values were different for treated Longissimus chops.Drip loss % and cook loss % were improved (P < 0.05) for treated Longissimus chops.Treatment inhibited the rate of lipid oxidation.TBARS for ground pork samples were less (P < 0.05) for treated samples at storage day 7 and trending (P < 0.10) at storage day 21.Warner-Bratzler shear force values were less for treated samples at aging day 0 (P < 0.05).At aging day 7 and 14, treated samples approached significance (P < 0.07) with chops from both days requiring less force than controls.Western blot analysis determined protein degradation % for troponin t was less for treated samples at aging days 7, 14, and 21.Intramuscular collagen content of Longissimus chops was not different.Trained sensory analysis determined treated samples were more (P < 0.05) tender, while juiciness and off flavor were not different(P >0.05). Salt soluble protein analysis determined that treated samples yielded less (P < 0.05) soluble protein. Texture profile analysis of restructured ham product indicated that treated samples received lesser (P < 0.05) values for hardness, fracturability, springiness, gumminess and chewiness.Additionally, treated ham samples had less (P < 0.05) binding strength.Muscle structure of treated samples sustained damage and disorganization to the muscle fibers indicating HPP is physically destructive.Results indicate HPP positively impacts postmortem metabolism, lipid oxidation, and pork palatability.However, HPP did cause undesirable changes to meat color, salt soluble protein extractability, and textural properties of restructured ham product.