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 (25mm thick) from hind-quarter muscles were subjected to heat treatment at 60, 64, 68, 72 or 76°C for 20min, with or without sim...

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Bibliographic Details
Published in:Meat science 2014-06, Vol.97 (2), p.244-248
Main Authors: Sikes, Anita L., Tume, Ron K.
Format: Article
Language:English
Subjects:
Animals
Beef
Cattle
Color
Food Handling - methods
High pressure processing
Hydrostatic Pressure
Meat - analysis
Muscle, Skeletal
Pressure–heat
Stress, Mechanical
Temperature
Tenderness
Water
Yield
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Summary: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 (25mm thick) from hind-quarter muscles were subjected to heat treatment at 60, 64, 68, 72 or 76°C for 20min, with or without simultaneous application of high pressure (200MPa). Control steaks were heated at 60°C for 20min with or without pressure and cooked at 80°C for 30min. 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. •Single-step pressure-heat process for ready to eat steaks from low value meats.•The single-step pressure-heat process decreased water loss from 30% to
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.12.007