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High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results

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Abstract

High-pressure processing is perhaps the most important emerging technology with practical applications in fish and meat processing. This article provides a brief analysis of these applications to myosystems and discusses problems that arise in ensuring that the effect of the treatment is evenly distributed throughout the pressurized product. It also analyses certain shortcomings in the description of the methodology, largely relating to lack of data on the real thermal history of the sample; this can make it difficult in some cases to reproduce the assay, interpret the results or compare them with the findings of other authors. It is therefore essential to be more rigorous in formulating and describing the experimental design.

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Acknowledgements

This research was supported by the projects ALI99–1105.

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Authors and Affiliations

  1. Instituto del Frío (CSIC), Ciudad Universitaria, 28040, Madrid, Spain

    F. Jiménez-Colmenero & A. J. Borderias

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  1. F. Jiménez-Colmenero
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  2. A. J. Borderias
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Correspondence to A. J. Borderias.

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Jiménez-Colmenero, F., Borderias, A.J. High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results. Eur Food Res Technol 217, 461–465 (2003). https://doi.org/10.1007/s00217-003-0785-1

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