Abstract

The water characteristics in cooked pressure-heat treated (45 degreesC for 45 min prior to pressurisation at 150 MPa for 30 min) and non-pressurised, cooked (control) samples of beef Longissimus aged for 1, 3, 8 or 16 days were studied by nuclear magnetic resonance microscopy. A multi-echo sequence was used to obtain T2 images, and independent of ageing period, the T2 values were found to be lower in pressure-heat treated meat revealing alterations in water characteristics of pressure-treated, cooked meat compared with cooked meat. With increasing ageing duration, the T2 values in both pressure-treated, cooked and cooked meat decreased indicating that the water became more tightly trapped in the protein network. In addition, independent of length of ageing period the relationship between cooking loss in the cooked meat and transverse relaxation differed between non-pressurised and pressure-treated meat. which reveals that the mechanisms changing the water properties in beef during ageing are different from those occuring during pressure-heat treatment of meat. (C) 2003 Elsevier Ltd. All rights reserved.

Keywords

high-pressure; ageing; structure; water distribution; tenderisation

Published in

Meat Science
2004, Volume: 66, number: 2, pages: 301-306
Publisher: ELSEVIER SCI LTD

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/S0309-1740(03)00103-7

Permanent link to this page (URI)

https://res.slu.se/id/publ/85648