Porcine and bovine semimembranosus muscles were examined after, respectively, 24 h and 96 h from slaughter. The muscles were pressurised at 200, 300 and 400 MPa for 10 min. The pH value, pressure-induced drip, ability to hold free- and added water, and thermal drip were analysed. The pH values for muscles were found to increase with pressure. Pressurization at 200 MPa caused the greatest drip of meat juice. The ability to hold free water was dependent on muscle and pressure. The pressure of 200 MPa gently lowered this quality for porcine muscle and improved it for bovine muscle. Higher pressures significantly improved the water- holding capacity. Different tendency was observed for the ability to hold added water that decreased with pressure for porcine and bovine muscles, having the lowest values at 400 MPa. All high pressure values applied decreased the drip from the muscles during cooking.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.