Abstract
Two experiments have been conducted in this research to determine the effects of hydrostatic pressure on Iraqi rams and calves’ meats. (One experiment for each kind of meat), Four treatments were designed for each experiment: control with no hydrostatic pressure, T1 with 100 bar exposed pressure, T2 with 200 bar and T3 with 300 bar. The pressures were generated and handled via a device designed and manufactured for this goal. The studied properties were water holding capacity WHC, thaw loss, fragmentation index FI, myofibril fragmentation index MFI, protein solubility and shear force. All these properties are strongly related to meat tenderness. All studied properties were affected significantly by applying hydrostatic pressure on meat samples to rams and calves’ meat samples. Therefore, exposing the meat to hydrostatic pressure enhances its tenderness-related properties. Keywords: hydrostatic pressure; tenderness; Protein solubility.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
