The effects of high pressure processing on pork quality, palatability, and further processed products

C. M. Souza; D. D. Boler; D. L. Clark; L. W. Kutzler; S. F. Holmer; J. W. Summerfield; J. E. Cannon; N. R. Smit; F. K. McKeith; J. Killefer

doi:10.1016/j.meatsci.2010.11.023

The effects of high pressure processing on pork quality, palatability, and further processed products

C. M. Souza, D. D. Boler, D. L. Clark, L. W. Kutzler, S. F. Holmer, J. W. Summerfield, J. E. Cannon, N. R. Smit, F. K. McKeith, J. Killefer

Animal Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215. MPa for 15. s with water temperature at 33 °C and the other side (non-pressure treated) served as the control. Chilled sides were fabricated into loins, boneless picnic, boneless Boston butt, and ham. Samples were cut from the loin, inside portion of the ham and cushion (M. triceps brachii). Pork quality, lipid oxidation, connective tissue solubility, protein functionality, sensory analysis, and processed characteristics of restructured hams were evaluated. HPP partially inhibits postmortem metabolism, indicated by lower muscle lactate levels and higher ultimate pH values. Cook and drip loss were both reduced in HPP treated muscles compared to controls. HPP treated sides were more tender than controls. Collagen content was not different between HPP and control groups.

Original language	English (US)
Pages (from-to)	419-427
Number of pages	9
Journal	Meat Science
Volume	87
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2010.11.023
State	Published - Apr 2011

Keywords

High pressure processing
Palatability
Pork quality

ASJC Scopus subject areas

Food Science

Online availability

10.1016/j.meatsci.2010.11.023

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title = "The effects of high pressure processing on pork quality, palatability, and further processed products",

abstract = "The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215. MPa for 15. s with water temperature at 33 °C and the other side (non-pressure treated) served as the control. Chilled sides were fabricated into loins, boneless picnic, boneless Boston butt, and ham. Samples were cut from the loin, inside portion of the ham and cushion (M. triceps brachii). Pork quality, lipid oxidation, connective tissue solubility, protein functionality, sensory analysis, and processed characteristics of restructured hams were evaluated. HPP partially inhibits postmortem metabolism, indicated by lower muscle lactate levels and higher ultimate pH values. Cook and drip loss were both reduced in HPP treated muscles compared to controls. HPP treated sides were more tender than controls. Collagen content was not different between HPP and control groups.",

keywords = "High pressure processing, Palatability, Pork quality",

author = "Souza, {C. M.} and Boler, {D. D.} and Clark, {D. L.} and Kutzler, {L. W.} and Holmer, {S. F.} and Summerfield, {J. W.} and Cannon, {J. E.} and Smit, {N. R.} and McKeith, {F. K.} and J. Killefer",

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AU - Souza, C. M.

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AU - Clark, D. L.

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AU - Holmer, S. F.

AU - Summerfield, J. W.

AU - Cannon, J. E.

AU - Smit, N. R.

AU - McKeith, F. K.

AU - Killefer, J.

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N2 - The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215. MPa for 15. s with water temperature at 33 °C and the other side (non-pressure treated) served as the control. Chilled sides were fabricated into loins, boneless picnic, boneless Boston butt, and ham. Samples were cut from the loin, inside portion of the ham and cushion (M. triceps brachii). Pork quality, lipid oxidation, connective tissue solubility, protein functionality, sensory analysis, and processed characteristics of restructured hams were evaluated. HPP partially inhibits postmortem metabolism, indicated by lower muscle lactate levels and higher ultimate pH values. Cook and drip loss were both reduced in HPP treated muscles compared to controls. HPP treated sides were more tender than controls. Collagen content was not different between HPP and control groups.

AB - The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215. MPa for 15. s with water temperature at 33 °C and the other side (non-pressure treated) served as the control. Chilled sides were fabricated into loins, boneless picnic, boneless Boston butt, and ham. Samples were cut from the loin, inside portion of the ham and cushion (M. triceps brachii). Pork quality, lipid oxidation, connective tissue solubility, protein functionality, sensory analysis, and processed characteristics of restructured hams were evaluated. HPP partially inhibits postmortem metabolism, indicated by lower muscle lactate levels and higher ultimate pH values. Cook and drip loss were both reduced in HPP treated muscles compared to controls. HPP treated sides were more tender than controls. Collagen content was not different between HPP and control groups.

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The effects of high pressure processing on pork quality, palatability, and further processed products

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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