School of Food Science, Henan Institute of Science and Technology, Xinxiang, China.
Meat Sci. 2013 Dec;95(4):897-903. doi: 10.1016/j.meatsci.2013.03.025. Epub 2013 Mar 28.
When subjected to high pressures at ambient temperatures, the shelf life of fresh meat is increased; however the meat takes on a cooked appearance as the actomyosin denatures at about 200MPa and the myoglobin denatures and/or co-precipitates with other proteins at about 400MPa. In addition, at pressures of 400MPa and above the unsaturated lipids in the meat become more susceptible to oxidation, probably due to the release of iron from complexes present in meat (haemosiderin and ferritin?) and/or changes in the lipid membrane. Thus, even if legislation allowed it, it is unlikely that many consumers would be prepared to buy such meat. However if pre-rigor meat is subjected to pressures of about 100-150MPa, below those necessary to cause colour changes, it becomes significantly more tender than its untreated counterpart and this may now be a commercially viable process, given the decreasing cost of high pressure rigs. When treated at 100-200MPa while the temperature is raised from ambient to around 60°C post-rigor meat also yields a tender product and this may also be a commercially attractive process to parts of the food industry, for example those involved in catering.
在常温下施加高压时，鲜肉的保质期会延长；然而，当肌球蛋白在约 200MPa 下变性，肌红蛋白在约 400MPa 下变性和/或与其他蛋白质共沉淀时，肉会呈现出煮熟的外观。此外，在 400MPa 及以上的压力下，肉中的不饱和脂质更容易氧化，这可能是由于肉中存在的复合物（血铁黄素和铁蛋白？）中的铁释放，和/或脂质膜的变化所致。因此，即使立法允许，也不太可能有许多消费者愿意购买这种肉。然而，如果在预僵直状态下的肉施加约 100-150MPa 的压力，低于导致颜色变化所需的压力，那么它会比未经处理的肉更加嫩滑，鉴于高压设备成本的降低，这可能成为一种可行的商业加工方式。当肉在 100-200MPa 的压力下，温度从常温升高到僵直后约 60°C 时，也会得到嫩滑的产品，对于食品加工业的某些部分来说，这可能也是一种有吸引力的商业加工方式，例如餐饮行业。
