Silva Paz Reynaldo Justino, Sancho Ana Maria, Vaudagna Sergio Ramón, Szerman Natalia
Departamento de Ingeniería, Universidad Nacional de Barranca, Lima, Perú.
Facultad Agronomía y Ciencias Agroalimentarias, Universidad de Morón, Buenos Aires, Argentina.
J Food Sci. 2025 Jan;90(1):e17627. doi: 10.1111/1750-3841.17627. Epub 2024 Dec 30.
This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature and pressure levels) on technological, chromatic, and textural parameters and lipid oxidation of Superficial pectoralis beef muscle. A factorial design with three factors was applied: KCl/NaCl marination (marinated samples MS; non-marinated samples, NMS), temperature during high-pressure processing (50, 70°C), and pressure level (0.1, 200, and 300 MPa). All factors affect the water-holding capacity of beef, which is important to ensure both high yields and optimal tenderness and juiciness in the final product. MS treated at 50°C had the highest yield values, regardless of applied pressure level. TAPP modified the color parameter values of raw samples, resulting in brighter and less reddish. After cooking, color differences remained, indicating that this process did not fully reverse the changes induced by TAPP treatments. MS had lower shear force values than NMS. The presence of salts slightly diminished shear force values. A similar texture profile was obtained for NMS treated at 70°C and 300 MPa and MS treated at 50°C and 200 MPa. NMS and MS treated at 70°C and 0.1 MPa had the highest thiobarbituric acid reactive substance values. Based on the results, marinated samples treated at 200 MPa and 50°C were selected for treatment. TAPP could be an innovative technology for the development of value-added beef products with assured texture. PRACTICAL APPLICATION: Beef tenderness is an essential attribute in consumer satisfaction and purchase decisions. However, several factors affect tenderness, such as the amount of connective tissue, muscle contraction in rigor mortis, and proteolysis. The development of ready-to-cook products with guaranteed tenderness by applying thermally assisted pressure processing would benefit both the industry and consumers.
本研究旨在评估添加盐分和不同热辅助压力处理（TAPP）条件（温度和压力水平）对胸浅肌牛肉的工艺、色泽、质地参数以及脂质氧化的影响。采用了包含三个因素的析因设计：氯化钾/氯化钠腌制（腌制样品MS；未腌制样品，NMS）、高压处理过程中的温度（50、70°C）以及压力水平（0.1、200和300兆帕）。所有因素都会影响牛肉的持水能力，这对于确保最终产品的高产量以及最佳嫩度和多汁性都很重要。无论施加的压力水平如何，在50°C下处理的MS产量值最高。TAPP改变了生样品的颜色参数值，使其更明亮且红色更淡。烹饪后，颜色差异仍然存在，这表明该过程并未完全逆转TAPP处理引起的变化。MS的剪切力值低于NMS。盐分的存在略微降低了剪切力值。对于在70°C和300兆帕下处理的NMS以及在50°C和200兆帕下处理的MS，获得了相似的质地轮廓。在70°C和0.1兆帕下处理的NMS和MS具有最高的硫代巴比妥酸反应物质值。基于这些结果，选择了在200兆帕和50°C下处理的腌制样品进行处理。TAPP可能是一种用于开发具有确定质地的增值牛肉产品的创新技术。实际应用：牛肉嫩度是消费者满意度和购买决策中的一个重要属性。然而，有几个因素会影响嫩度，例如结缔组织的数量、尸僵时的肌肉收缩以及蛋白水解。通过应用热辅助压力处理来开发具有保证嫩度的即食产品将使行业和消费者都受益。
