Effects of high pressure on meat: A review

Abstract

Extensive investigations in the last decade have revealed the potential benefits of high pressure processing (100-800 MPa) for the preservation and modification of foods. Simultaneously, a few pressurised foods have become commercially available in Japan, Europe and the USA. In the present review, the basic principles underlying the effects of high pressure on food constituents and quality attributes are first presented. Recent data concerning the following specific effects of high pressure on muscle and meat products are then reported and discussed: changes in muscle enzymes and meat proteolysis; modifications in muscle ultrastructure; effects on myofibrillar proteins; meat texture and pressureassisted tenderisation processes; pressure-induced gelation and restructuring of minced meat; changes in myoglobin and meat colour; influence of pressure on lipid oxidation in muscle; high pressure-inactivation of pathogenic and spoilage micro-organisms in meat; combined high pressure-moderate temperature 'pasteurisation' of meat products.