CHANGES IN SOLUBILITY OF THE BOVINE SEMITENDINOSUS MUSCLE COLLAGEN UNDER THE INFLUENCE OF HIGH PRESSURE.
 
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Pol. J. Food Nutr. Sci. 2001;51(4):35–39
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ABSTRACT
The studies were undertaken to determine the effect of high hydrostatic pressure 200, 400 and 500 MPa applied for 10 min on the changes in solubility of semitendinosus bovine muscle, both raw and treated with heat before or after pressure application. It was found that high pressure changes raw muscle collagen solubility in 0.5 M acetic acid solution. The effect of high pressure on the heat-treated muscle collagen solubility was higher for muscles treated with heat prior to pressurization. The range of changes depended on the applied pressure. A pressure of 200 MPa increased collagen solubility, whereas the application of a pressure of 400 MPa resulted in an increase in insoluble collagen content. The high pressure causes an increase in muscle shear values, irrespective of the treatment sequence and the highest values were found for 400 MPa meat samples.
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