Effects of a High-pressure Treatment on the Physical Properties and Palatability of Pork Meat

Abstract

Meat is used as a good source of protein in the diet for elderly people in order to improve the protein energy malnutrition (PEM) status. This study investigates the effects of high-pressure processing on the physical properties and palatability of pork meat. After soaking, treating with NaHCO₃and subjecting to a high-pressure treatment with heating, the water content increased and the weight reduction and hardness decreased with increasing pressure for every meat sample. A treatment under 400 MPa with heating resulted in no apparent aerobic count plate. The degree of whiteness of the NaHCO₃-treated meat and non-softened meat changed little up to 200 MPa, but suddenly increased at 400 MPa. A sensory evaluation showed that the meat which had been subjected to highpressure processing after the NaHCO₃ treatment had a good taste, was tender, easy to chew and swallow, and little remained in the mouth.