High pressure induced changes on sarcoplasmic protein fraction and quality indicators.

@article{Marcos2010HighPI,
  title={High pressure induced changes on sarcoplasmic protein fraction and quality indicators.},
  author={Begonya Marcos and Joseph P. Kerry and Anne Maria Mullen},
  journal={Meat science},
  year={2010},
  volume={85 1},
  pages={115-20}
}
The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200-600 MPa and 10-30 degrees C. High Pressure Processing (HPP) induced a reduction of protein solubility (p<0.001) compared to non-treated controls (NT), more pronounced above 200 MPa. HPP at pressures higher than 200 MPa induced a strong modification (p<0.001) of meat colour and a reduction of water… CONTINUE READING

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