Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-04.html
THE EFFECT OF HIGH PRESSURE ON SOME TECHNOLOGICAL PROPERTIES OF PORK
Wladyslaw Korzeniowski, Barbara Jankowska, Aleksandra Kwiatkowska
Pork meat (m. longissimus dorsi) was treated with high pressure of 100, 200, 300 and 400 MPa. The pressure was applied for 10 minutes at room temperature. The concentration of hydrogen ions increased by 0.2 units within the pressure range of 300 and 500 MPa. The application of 300 and 400 MPa resulted in the increase of drip loss and contributed to the decrease in free water content compared to the control sample. All tested pressures caused a decrease in added water and thermal drip. The changes of these parameters strengthened with the increase of pressure applied. Pressures between 100 and 200 MPa slightly brightened the meat color but significant changes of this parameter began at 300 MPa. The greatest increase in color brightness and the largest share of the denatured myoglobin were observed following the application of 400 MPa.
Key words: HP - technology, pascalization, izostatic pressuring, activity of microorganism .