Effect of High Pressure Processing on Raw Pork Colour and Water Holding Capacity

S. Sazonova; R. Galoburda; I. Gramatina

Effect of High Pressure Processing on Raw Pork Colour and Water Holding Capacity

In: 63rd International Congress of Meat Science and Technology

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S. Sazonova

S. Sazonova Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Rigas street 22, Latvia; sanita.sazonova@llu.lv

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R. Galoburda

R. Galoburda Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Rigas street 22, Latvia; sanita.sazonova@llu.lv

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I. Gramatina

I. Gramatina Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Rigas street 22, Latvia; sanita.sazonova@llu.lv

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Type:: Chapter

Pages:: 610–611

DOI:: https://doi.org/10.3920/9789086868605_271

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High pressure processing is typically used for inactivation of microorganisms, but it can also cause changes in meat texture and colour, which might be unacceptable for consumer. The aim of this study was to evaluate colour, pH and water holding capacity in pork Musculus longissimus lumborum depending on applied pressure (50, 100, 200, 300, 400, and 500 MPa) and treatment time (1, 5, and 15 min). The study indicated that meat treatment at 50-100 MPa didn’t cause visible changes in meat colour component L*. However higher pressure induced an increase in lightness of the samples. The L* value increased for all samples treated at 100-500 MPa (P<0.05), but it was not significantly affected by treatment time (1-15 min).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of High Pressure Processing on Raw Pork Colour and Water Holding Capacity

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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