Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure

Our aim was to achieve a single-step pressure-heat process that would produce tender, juicy beef steaks from meat that would otherwise be tough when cooked. Steak portions (25 mm thick) from hind-quarter muscles were subjected to heat treatment at 60, 64, 68, 72 or 76 °C for 20 min, with or without simultaneous application of high pressure (200 MPa). Control steaks were heated at 60 °C for 20 min with or without pressure and cooked at 80 °C for 30 min. Compared with heat alone, pressure treatment resulted in higher lightness scores at all temperatures and overall yield was improved by pressure treatment at each temperature. Even at 76 °C, the overall water losses were 30% for heat alone. Meat tenderness (peak shear force) was improved for the pressure–heat samples at temperatures above 64 °C, and was optimal at 76 °C. Therefore, subject to microbial evaluation, this single-step pressure-heat process could be used to produce tender, high moisture content steaks ready for consumption

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Methods were investigated to reduce the salt content of beef-containing smallgoods as high-salt intake has been identified as a public health risk for most individuals. Raw meat batters were manufactured from retail beef mince (4-7% fat) using various NaCl concentrations (0-2%), and were packed into casings and subjected to high pressure processing (up to 400 MPa for 2 min at 10 degrees C). Following pressure treatment, samples were cooked to an internal temperature of 72 degrees C and cooled. Cooked products were assessed for cooking loss. colour and physical consistency by texture profile analysis. Flavour and overall acceptability were assessed by sensory panels. High pressure processing (HPP) was found to produce a dramatic improvement in the moisture retention of the cooked products. Control (unpressurised) sausages containing 2% NaCl had a similar cook loss (9.3%) to pressure-treated sausages containing just 1% NaCl, whereas unpressurised samples with 1% NaCl had a cook loss of 24.9%. The hardness and gumminess of pressure-treated samples was higher compared to untreated samples, at all salt concentrations. The greatest differences in texture with pressure treatment were seen in the 1% NaCl samples. Pressure treatment generally caused no changes in the colour of either the raw or cooked product; however there was a slight increase in "whiteness" with pressure treatment. Sensory panels reported a greater acceptability in both appearance and texture of pressure-treated sausages of lower salt content compared with non-pressure-treated samples. Examination of extracted proteins using SDS-PAGE and of muscle proteins by thermal analysis indicated that pressure contributed to enhanced binding through protein solubilisation and gelation through partial protein unfolding. The application of high pressure to beef sausages with low-salt content resulted in reduced cooking losses and improved texture.Industrial relevance: Enhanced meat binding through extraction of salt-soluble proteins is an essential step in the formulation of meat products such as sausages and emulsion-type products. The ability to reduce salt and achieve high binding and water retention through use of HPP is important in being able to produce healthier foods. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved