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Article Abstract
High-pressure processing (HPP) negatively impacts fresh meat color. The objective of the study was to use a sarcoplasmic (meat extract) model to better understand the effects of HPP on meat color. Sarcoplasm was extracted at pHs of 5.6, 6.0, or 6.4 and fractioned based on centrifugation speed at 0, 3500 g, and 15,000 g for 5 min. The extracts were processed using a commercial HPP unit at 300 MPa, 450 MPa, and 600 MPa, along with a non-pressurized control. Myoglobin concentration decreased (P < 0.05) with increased HPP levels. Sarcoplasm treated with 300 MPa had the greatest oxymyoglobin content (P < 0.05) compared with the non-pressurized control and other HPP levels. Deoxymyoglobin and metmyoglobin content were greater at 600 MPa compared with non-pressurized control and other HPP levels. In summary, higher pH and lower pressure can improve redness of sarcoplasm.
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| http://dx.doi.org/10.1016/j.meatsci.2023.109127 | DOI Listing |
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