Varying the temperature of the liquid used for high-pressure processing of prerigor pork: Effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties

The objective was to evaluate high-pressure processing (HPP) with varying liquid (water) temperatures on pork quality and textural properties of frankfurters. HPP pressurization liquid temperatures were 15.5 °C (HPP Low) and 29.4 °C (HPP Med). Analyses were conducted using paired boneless loins and paired boneless hams. Loins were evaluated for pH, purge loss, objective color, subjective color, firmness; and changes in color after a bloom period. Eight independent batches (2 batches each of HPP Low, paired untreated, HPP Med, and paired untreated) of frankfurters were manufactured from the outside portion of the ham and the knuckle. Both HPP treatments resulted in higher (P <0.05) ultimate pH and less (P <0.05) purge loss of the loin. Loin tenderness was not different among either HPP treatment temperature groups when compared to untreated controls except HPP Med chops were more tender (P= 0.02) than untreated controls. Salt-soluble protein extractability of inside ham muscles was lower (P <0.05) for both HPP treatment levels when compared to untreated controls, but was not different between the 2 HPP treatment levels. Textural properties of frankfurters were not different for either HPP treatment group when compared to its respective untreated control for any parameter except springiness. HPP Low frankfurters had lower (P =0.10) springiness values than untreated controls. Fracturability of HPP Med samples was lower (P =0.12) than untreated controls. Overall, HPP caused higher ultimate pH and increased water-holding capacity, but did not affect tenderness of fresh meat or textural properties of frankfurters.