Effects Of Ultra-High Pressure Treatment On Main Physical And Chemical Qualities Of Beef
Keywords
Beef Semitendinosus Muscle, Ultrahigh Pressure, Collagen Properties, Meat Quality
Abstract
To explore the effects of ultra-high pressure treatment (different pressures and holding times) on the main physical and chemical qualities of beef. Beef semitendinosus muscles were treated at 200-600MPa pressure for 10 minutes and 20 minutes respectively, and characteristics such as collagen content and solubility were analyzed, as well as the changes in beef cooking loss and tenderness during ultra-high pressure treatment. The results show that as the pressure increases, the shear force of bovine semitendinosus muscles shows a downward trend, and the shear force decreases more significantly when the pressure holding time is 20 minutes. When the pressure reaches 600MPa, the beef shear force drops to 39.59N (pressure holding for 10 minutes) and 31.36N (pressure holding for 20 minutes) respectively. Total collagen, soluble collagen content, and collagen solubility increased with increasing processing pressure. Significant correlation between changes in collagen properties and meat quality
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Original research was done by Yu Xiaoling, Zhou Guanghong, Zhou Wenbin, Chang Haijun, Ma Hanjun
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