Abstract
One of the various applications of high pressure processing (HPP) in food treatment is to affect myofibrillar proteins and their gel-forming properties, which suggests interesting possibilities for the development of processed muscle-based food. In light of the thermolabile nature of protein meat systems and the variation in the rates at which pressure (P) and temperature (T) changes take place in the product, this article provides an overview of the conditions in which pressure-assisted gelation is achieved in myosystems depending on the sequence in which pressure/temperature combinations are applied. It also analyses other relevant circumstances affecting the conditions in which muscle foods are pressurized, which could place limitations on the interpretation of the results.
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