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Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef

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Abstract

This study investigated the effect of hydrostatic pressure processing (HPP) on post-rigor mortis beef (Longissimus dorsi muscle, Nelore breed) relevant parameters, such as texture, cooking loss, and color. Pressures varying from 100 to 400 MPa at different times of pressurization (T1: time to reach set pressure, and T2: T1 plus 15 min) were applied, immediately followed by depressurization. Samples were evaluated for color, cooking loss, and tenderness. Both pressure level and pressurizing time had an effect on the color, cooking loss, and tenderness. Low-pressure levels (up to 200 MPa) had a smaller impact on color; nevertheless, it improved tenderness. The cooking loss increased with increased levels of pressure; however, by increasing pressure to 100 and 200 MPa immediately followed by pressure release (T1), no significant differences were observed when compared to the results from unpressurized samples. On the other hand, cooking loss was higher in the beef pressurized at all pressure levels for 15 min (T2). The results show that treatments using lower pressures (100 to 200 MPa) can potentially contribute to Zebu meat quality improvement.

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Acknowledgments

The authors thank CAPES and FAPERJ for the financial support.

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Authors and Affiliations

  1. Food Technology Department, Federal Rural University of Rio de Janeiro, BR 465, Km 07, Seropédica, 23.890-000, RJ, Brazil

    Otavio Cabral Neto

  2. Embrapa Food Technology, Av. das Américas, 29.501, Rio de Janeiro, 23.020-470, RJ, Brazil

    Amauri Rosenthal, Rosires Deliza, Renata Torrezan, José C. S. Ferreira & William F. Leal Jr.

  3. Faculty of Nutrition, Federal University of Rio de Janeiro, Macaé, RJ, Brazil

    Arlene Gaspar

Authors
  1. Otavio Cabral Neto
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  2. Amauri Rosenthal
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  3. Rosires Deliza
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  4. Renata Torrezan
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  5. José C. S. Ferreira
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  6. William F. Leal Jr.
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  7. Arlene Gaspar
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Correspondence to Otavio Cabral Neto.

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Neto, O.C., Rosenthal, A., Deliza, R. et al. Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef. Food Bioprocess Technol 8, 837–843 (2015). https://doi.org/10.1007/s11947-014-1451-2

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  • DOI: https://doi.org/10.1007/s11947-014-1451-2

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