Utilising High Pressure Processing for Meat Tenderisation

Abstract

Meat tenderness is a very important sensory trait for the consumer and high pressure processing (HPP) can be applied to packaged meat, to increase tenderisation. Across a number of studies, and using meta-analysis, it is evident that beef, which has the highest initial toughness, shows significant tenderisation with HPP. Also, moderate pressure of 100–150MPa combined with temperatures of 38–80°C produce significant tenderisation. Application of HPP at high (200–400MPa) to very high (520–600MPa) pressure has either no effect, or a toughening effect, respectively. Hence, HPP shows great potential for meat tenderization, potentially adding value to the meat and food industry, but only when the ..