Interaction of Temperature and Pressure in The Color Changes of Meat

Abstract

The whitening of meat caused by the interaction of pressure and temperature during pressure processing was analyzed using minced beef, pork, and chicken. L-Values of the meat heated from 45°C to 75°C for 1min followed a sigmoid curve. The whiteness of the meat pressured with 400MPa for 10min was evaluated to the heattreatments of approximately 60°C by the linear equation transformed from the heat-curves.
From the relationship between the calculated temperature/pressure and processing temperatures, the temperature sensitivity in pressure processing differed with the type of meat. It was suggested that the increase of whiteness with temperature during pressure processing was dependent on the myoglobin concentration.