Quality changes in high pressure processed tan mutton during storage.

The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage ( < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated ( < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage ( < 0.05), and showed a significant increase in stiffness at the end of storage ( < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.