The effect of high pressure on some technological properties of pork

• Autorzy: Korzeniowski W. , Jankowska B. , Kwiatkowska A.
• Języki publikacji: EN

Abstrakty

EN

Pork meat (m. longissimus dorsi) was treated with high pressure of 100, 200, 300 and 400 MPa. The pressure was applied for 10 minutes at room temperature. The concentration of hydrogen ions increased by 0.2 units within the pressure range of 300 and 500 MPa. The application of 300 and 400 MPa resulted in the increase of drip loss and contributed to the decrease in free water content compared to the control sample. All tested pressures caused a decrease in added water and thermal drip. The changes of these parameters strengthened with the increase of pressure applied. Pressures between 100 and 200 MPa slightly brightened the meat color but significant changes of this parameter began at 300 MPa. The greatest increase in color brightness and the largest share of the denatured myoglobin were observed following the application of 400 MPa.

Słowa kluczowe

EN

high pressure technology; high pressure; pork; microorganism activity; technological property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-04.html

Twórcy

autor

Korzeniowski W.

• The University of Agriculture, and Technology, Plac Cieszynski 1, 10-718 Olsztyn-Kortowo, Poland

autor

Jankowska B.

autor

Kwiatkowska A.

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