1,947
Views
83
CrossRef citations to date
0
Altmetric
Original Articles

Effect of High Pressure on Physicochemical Properties of Meat

, &
Pages 770-786 | Received 22 Oct 2010, Accepted 01 Feb 2011, Published online: 02 May 2013

REFERENCES

  • Andrés , A. , Adamsen , C. , Moller , J. , Ruiz , J. and Skibsted , L. 2006 . High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere . Eur. Food Res. Technol. , 222 : 486 – 491 .
  • Angsupanich , K. and Ledward , D. A. 1998 . High pressure treatment effects on cod (Gadus morhua) muscle . Food Chem. , 63 : 39 – 50 .
  • Angsupanich , K. , Edde , M. and Ledward , D. A. 1999 . Effects of high pressure on the myofibrillar proteins of cod and turkey muscle . J. Agric. Food Chem. , 47 : 92 – 99 .
  • Ashie , I. N. A. and Simpson , B. K. 1996 . Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration . Food Res. Int. , 29 : 569 – 575 .
  • Ashie , I. N. A. and Lanier , T. C. 1999 . High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase . J. Food Sci. , 64 : 704 – 708 .
  • Balny , C. and Masson , P. 1993 . Effects of high pressure on proteins . Food Rev. Int. , 9 : 611 – 628 .
  • Bang , W.-S. and Chung , H.-J. 2010 . Effect of high hydrostatic pressure on the enzyme activities in Saccharomyces cerevisiae and Escherichia coli . N Biotechnol. , 27 : 440 – 444 .
  • Beilken , S. L. , Macfarlane , J. J. and Jones , P. N. 1990 . Effect of high pressure during heat treatment on the Warner-Bratzler shear force values of selected beef muscles . J. Food Sci. , 55 : 15 – 18 .
  • Beltran , E. , Pla , R. , Yuste , J. and Mor-Mur , M. 2003 . Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values . Meat Sci. , 64 : 19 – 25 .
  • Boonyaratanakornkit , B. B. , Park , C. B. and Clark , D. S. 2002 . Pressure effects on intra- and intermolecular interactions within proteins . Biochim. Biophys. Acta - Prot. Proteom. , 1595 : 235 – 249 .
  • Borjigin , G. , Yamamoto , S. , Sugiyama , T. , Nishiumi , T. and Suzuki , A. 2006 . Changes in the immunogold electron-microscopic localization of calpain in bovine skeletal muscle induced by conditioning and high-pressure treatment . Biosci. Biotechnol. Biochem. , 70 : 1249 – 1254 .
  • Bouton , P. E. , Ford , A. L. , Harris , P. V. , Macfarlane , J. J. and O'Shea , J. M. 1977 . Pressure-heat treatment of postrigor muscle: Effects on tenderness . J. Food Sci. , 42 : 132 – 135 .
  • Bouton , P. E. , Harris , P. V. and Macfarlane , J. J. 1980 . Pressure-heat treatment of meat: Effect of prior aging treatments on shear properties . J. Food Sci. , 45 : 276 – 278 .
  • Bragagnolo , N. , Danielsen , B. and Skibsted , L. H. 2007 . Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy . Innov. Food Sci. Emerg. Technol. , 8 : 24 – 29 .
  • Buckow , R. , Tintchev , F. , Heinz , V. and Knorr , D. Effect of combined high pressure-temperature treatments on the sensory and microbial quality of pork and poultry meat . Proceedings of IFT Annual Meeting and Food Expo , Chicago , IL
  • Buckow , R. , Truong , B. Q. and Versteeg , C. 2010 . Bovine cathepsin D activity under high pressure . Food Chem. , 120 : 474 – 481 .
  • Campus , M. , Flores , M. , Martinez , A. and Toldrá , F. 2008 . Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin . Meat Sci. , 80 : 1174 – 1181 .
  • Carballo , J. , Fernández , P. and Colmenero , F. J. 1996 . Texture of uncooked and cooked low- and high-fat meat batters as affected by high hydrostatic pressure . J. Agric. Food Chem. , 44 : 1624 – 1625 .
  • Carlez , A. , Rosec , J.-P. , Richard , N. and Cheftel , J. C. 1993 . High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens, and Listeria innocua in inoculated minced beef muscle . Lebensm.-Wiss. u. -Technol. , 26 : 357 – 363 .
  • Carlez , A. , Rosec , J.-P. , Richard , N. and Cheftel , J. C. 1994 . Bacterial growth during chilled storage of pressure-treated minced meat . Lebensm.-Wiss. u. -Technol. , 27 : 48 – 54 .
  • Carlez , A. , Veciana-Nogues , T. and Cheftel , J. C. 1995 . Changes in colour and myoglobin of minced beef meat due to high pressure processing . Lebensm.-Wiss. u. -Technol. , 28 : 528 – 538 .
  • Chapleau , N. J. and de Lamballerie-Anton , M. 2003 . Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing . Eur. Food Res. Technol. , 216 : 470 – 476 .
  • Chapleau , N. , Mangavel , C. , Compoint , J.-P. and de Lamballerie-Anton , M. 2004 . Effect of high-pressure processing on myofibrillar protein structure . J. Sci. Food Agric. , 84 : 66 – 74 .
  • Cheah , P. B. and Ledward , D. A. 1996 . High pressure effects on lipid oxidation in minced pork . Meat Sci. , 43 : 123 – 134 .
  • Cheah , P. B. and Ledward , D. A. 1997 . Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat . J. Food Sci. , 62 : 1135 – 1139 .
  • Cheftel , J. C. and Culioli , J. 1997 . Effects of high pressure on meat: A review . Meat Sci. , 46 : 211 – 236 .
  • Chevalier , D. , Le Bail , A. and Ghoul , M. 2001 . Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle . Food Res. Int. , 34 : 425 – 429 .
  • Chung , Y. C. , Gebrehiwot , A. , Farkas , D. F. and Morrissey , M. T. 1994 . Gelation of surimi by hydrostatic pressure . J. Food Sci. , 59 : 523 – 543 .
  • Cofrades , S. , Banon , S. , Carballo , J. and Jimenez Colmenero , F. 2003 . Role of cathepsin D activity in gelation of chicken meat heated under pressure . Food Chem. , 80 : 241 – 247 .
  • Cruz-Romero , M. , Kelly , A. L. and Kerry , J. P. 2008 . Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas) . J. Sci. Food Agric. , 88 : 2713 – 2723 .
  • Davis , J. S. 1985 . Kinetics and thermodynamics of the assembly of the parallel- and antiparallel-packed sections of synthetic thick filaments of skeletal myosin: A pressure-jump study . Biochemistry , 24 : 5263 – 5269 .
  • Dufour , E. , Dalgalarrondo , M. , Herve , G. , Goutefongea , R. and Haertle , T. 1995 . Proteolysis of type III collagen by collagenase and cathepsin B under high hydrostatic pressure . Meat Sci. , 42 : 261 – 269 .
  • Elgasim , E. A. and Kennick , W. H. 1982 . Effect of high hydrostatic pressure on meat microstructure . Food Microstruct. , 1 : 74 – 82 .
  • Elgasim , E. A. , Kennick , W. H. , Anglemier , A. F. , Koohmaraie , M. and Elkhalifa , E. A. 1983 . Effect of prerigor pressurization on bovine lysosomal enzyme activity . Food Microstruct. , 2 : 91 – 97 .
  • Elkhalifa , E. A. , Anglemier , A. F. , Kennick , W. H. and Elgasim , E. A. 1984 . Influence of prerigor pressurization on postmortem beef muscle creatine phosphokinase activity and degradation creatine phosphate and adenosine triphosphate . J. Food Sci. , 49 : 595 – 597 .
  • Fernández-Martín , F. , Fernández , P. , Carballo , J. and Jimenez Colmenero , F. 1997 . Pressure/heat combinations on pork meat batters: Protein thermal behavior and product rheological properties . J. Agric. Food Chem. , 45 : 4440 – 4445 .
  • Fernández-Martín , F. , Perez-Mateos , M. and Montero , P. 1998 . Effect of pressure/heat combinations on blue whiting (Micromesistius poutassou) washed mince: Thermal and mechanical properties . J. Agric. Food Chem. , 46 : 3257 – 3264 .
  • Fernández-Martín , F. 2007 . Bird muscles under hydrostatic high-pressure/temperature combinations: A DSC evaluation . J. Therm. Analys. Calorim. , 87 : 285 – 290 .
  • Fernández Garcia , A. , Butz , P. and Tauscher , B. 2002 . Mechanism-based irreversible inactivation of horseradish peroxidase at 500 MPa . Biotechnol. Prog. , 18 : 1076 – 1081 .
  • Frankel , E. N. 1998 . Lipid Oxidation , 470 Dundee , , UK : The Oily Press Ltd. .
  • Fuentes , V. , Ventanas , J. , Morcuende , D. , Estévez , M. and Ventanas , S. 2010 . Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure . Meat Sci. , 85 : 506 – 514 .
  • Galazka , V. B. and Ledward , D. A. 1998 . “ High pressure effects on biopolymers ” . In Functional Properties of Food Macromolecules , Edited by: Hill , S. E. , Ledward , D. A. and Mitchell , J. R. 278 – 301 . Gaithersburg , MD : Aspen Publishers .
  • Garcia , C. R. S. , Amaral , J. A. , Abrahamsohn , P. and Verjovski-Almeida , S. 1992 . Dissociation of F-actin induced by hydrostatic pressure . Eur. J. Biochem. , 209 : 1005 – 1011 .
  • Garriga , M. , Grebol , N. , Aymerich , M. T. , Monfort , J. M. and Hugas , M. 2004 . Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life . Innov. Food Sci. Emerg. Technol. , 5 : 451 – 457 .
  • Gekko , K. and Koga , S. 1983 . The effect of pressure on thermal stability and in vitro fibril formation of collagen . Agric. Biol. Chem. , 47 : 1027 – 1033 .
  • Gross , M. and Jaenicke , R. 1994 . Proteins under pressure: The influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes . Eur. J. Biochem. , 221 : 617 – 630 .
  • Gudbjornsdottir , B. , Jonsson , A. , Hafsteinsson , H. and Heinz , V. 2010 . Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon . Lebensm.-Wiss. u. -Technol. , 43 : 366 – 374 .
  • Heinz , V. and Buckow , R. 2010 . Food preservation by high pressure . J. Verbr. Lebensm. , 5 : 73 – 81 .
  • Heremans , K. 1982 . High pressure effects on proteins and other biomolecules . Ann. Rev. Biophys. Bioeng. , 11 : 1 – 21 .
  • Heremans , K. and Smeller , L. 1998 . Protein structure and dynamics at high pressure . Biochim. Biophys. Acta , 1386 : 353 – 370 .
  • Homma , N. , Ikeuchi , Y. and Suzuki , A. 1994 . Effects of high pressure treatment on the proteolytic enzymes in meat . Meat Sci. , 38 : 219 – 228 .
  • Homma , N. , Ikeuchi , Y. and Suzuki , A. 1995 . Levels of calpain and calpastatin in meat subjected to high pressure . Meat Sci. , 41 : 251 – 260 .
  • Horgan , D. J. 1981 . Effect of pressure treatment on the sarcoplasmic reticulum of red and white muscles . Meat Sci. , 5 : 297 – 305 .
  • Horgan , D. J. , King , N. L. , Kurth , L. and Kuypers , R. 1990 . Collagen crosslinks and their relationship to the thermal properties of calf tendons . Arch. Biochem. Biophys. , 281 : 21 – 26 .
  • Hsu , K.-C. , Hwang , J.-S. , Yu , C.-C. and Jao , C.-L. 2007 . Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment . Food Chem. , 103 : 560 – 564 .
  • Ichinoseki , S. , Nishiumi , T. and Suzuki , A. 2006 . Tenderizing effect of high hydrostatic pressure on bovine intramuscular connective tissue . J. Food Sci. , 71 : E276 – E281 .
  • Ichinoseki , S. , Nishiumi , T. and Suzuki , A. Effect of high hydrostatic pressure on collagen fibril formation . Proceedings of 4th International Conference on High Pressure Bioscience and Biotechnology , pp. 225 – 231 . Tsukuba , , Japan J-Stage
  • Ikeuchi , H. , Suzuki , A. , Oota , T. , Hagiwara , K. and Balny , C. 2002 . “ Behaviour of actin under pressure ” . In Trends in High Pressure Bioscience and Biotechnology , Edited by: Hayashi , R. 101 – 106 . Amsterdam , , The Netherlands : Elsevier Science .
  • Ikeuchi , Y. , Tanji , H. , Kim , K. and Suzuki , A. 1992 . Dynamic rheological measurements on heat-induced pressurized actomyosin gels . J. Agric. Food Chem. , 40 : 1751 – 1755 .
  • Ikkai , T. and Ooi , T. 1966 . The effects of pressure on F-G transformation of actin . Biochemistry , 5 : 1551 – 1560 .
  • Ikkai , T. and Ooi , T. 1969 . Effects of pressure on actomyosin systems . Biochemistry , 8 : 2615 – 2622 .
  • Iwasaki , T. and Yamamoto , K. 2002 . Effect of high hydrostatic pressure on chicken myosin subfragment-1 . Int. J. Biol. Macromol. , 30 : 227 – 232 .
  • Iwasaki , T. and Yamamoto , K. 2003 . Changes in rabbit skeletal myosin and its subfragments under high hydrostatic pressure . Int. J. Biol. Macromol. , 33 : 215 – 220 .
  • Iwasaki , T. , Washio , M. , Yamamoto , K. and Nakamura , K. 2005 . Rheological and morphological comparison of thermal and hydrostatic pressure-induced filamentous myosin gels . J. Food Sci. , 70 : E432 – E436 .
  • Iwasaki , T. , Noshiroya , K. , Saitoh , N. , Okano , K. and Yamamoto , K. 2006 . Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty . Food Chem. , 95 : 474 – 483 .
  • Jimenez-Colmenero , F. 2002 . Muscle protein gelation by combined use of high pressure/temperature . Trends Food Sci. Technol. , 13 : 22 – 30 .
  • Jin , Y. , Nan , Q. and Che , R. 2001 . Effects of high pressure on the activity of major enzymes in beef . Meat Res. (China) , 3 : 13 – 16 .
  • Josephs , R. and Harrington , W. F. 1967 . An unusual pressure dependence for a reversibly associating protein system; sedimentation studies on myosin . PNAS , 58 : 1587 – 1594 .
  • Jung , S. , Ghoul , M. and Lamballerie-Anton , M. 2000a . Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing . Meat Sci. , 56 : 239 – 246 .
  • Jung , S. , de Lamballerie-Anton , M. , Taylor , R. G. and Ghoul , M. 2000b . High-pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle . J. Agric. Food Chem. , 48 : 2467 – 2471 .
  • Jung , S. , de Lamballerie-Anton , M. and Ghoul , M. 2000c . Modifications of ultrastructure and myofibrillar proteins of post-rigor beef treated by high pressure . Food Sci. Technol. , 33 : 313 – 319 .
  • Jung , S. , de Lamballerie-Anton , M. and Ghoul , M. 2000d . Textural changes in bovine meat treated with high pressure . High Pressure Res. , 19 : 69 – 74 .
  • Jung , S. , Chapleau , N. , Ghoul , M. and de Lamballerie-Anton , M. 2002 . “ Effect of high pressure on food enzyme activities: Behaviour of cathepsin D ” . In Trends in High Pressure Bioscience and Biotechnology , Edited by: Hayashi , R. 541 – 544 . Amsterdam , , The Netherlands : Elsevier Science .
  • Jung , S. , Ghoul , M. and de Lamballerie-Anton , M. 2003 . Influence of high pressure on the color and microbial quality of beef meat . Food Sci. Technol. , 36 : 625 – 631 .
  • Kemp , C. M. , Sensky , P. L. , Bardsley , R. G. , Buttery , P. J. and Parr , T. 2010 . Tenderness—An enzymatic view . Meat Sci. , 84 : 248 – 256 .
  • Kennick , W. H. , Elgasim , E. A. , Holmes , Z. A. and Meyer , P. F. 1980 . The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics . Meat Sci. , 4 : 33 – 40 .
  • Kennick , W. H. and Elgasim , E. A. Tenderization of meat by pre-rigor pressurization . Proceedings of 34th Reciprocal meat Conference of the American Meat Science Association , pp. 68 – 72 . Chicago , IL
  • Kim , Y.-J. , Lee , E.-J. , Lee , N.-H. , Kim , Y.-H. and Yamamoto , K. 2007 . Effects of hydrostatic pressure treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus muscle . Food Sci. Biotechnol. , 16 : 49 – 54 .
  • Knorr , D. , Heinz , V. and Buckow , R. 2006 . High pressure application for food biopolymers . Biochim. Biophys. Acta - Prot. Proteom. , 1764 : 619 – 631 .
  • Koohmaraie , M. , Kennick , W. H. , Elgasim , E. A. and Anglemier , A. F. 1984 . Effect of prerigor pressurization on the activity of calcium-activated factor . J. Food Sci. , 49 : 680 – 684 .
  • Korzeniowski , W. , Jankowska , B. and Kwiatkowska , A. 1999 . The effect of high pressure on some technological properties of pork . Electr. J. Pol. Agric. Univ. , 2
  • Kurth , L. 1986 . Effect of pressure-heat treatments on cathepsin B1 activity . J. Food Sci. , 51 : 663 – 667 .
  • Kwiatkowska , A. , Jankowska , B. and Korzeniowski , W. 2001 . Changes in solubility of the bovine Semitendinosus muscle collagen under the influence of high pressure . Pol. J. Food Nutr. Sci. , 10/51 : 35 – 39 .
  • Kwiatkowska , A. , Jankowska , B. and Cierach , M. 2002 . Changes in meat hydration upon high pressure . Pol. J. Food Nutr. Sci. , 11/52 : 51 – 54 .
  • Lakshmanan , R. , Patterson , M. F. and Piggott , J. R. 2005 . Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage . Food Chem. , 90 : 541 – 548 .
  • Lakshmanan , R. , Parkinson , J. A. and Piggott , J. R. 2007 . High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar) . Food Sci. Technol. , 40 : 544 – 551 .
  • Ledward , D. A. 2000 . Effects of pressure on protein structure . High Pressure Res. , 19 : 1 – 10 .
  • Lori , S. , Buckow , R. , Knorr , D. , Heinz , V. and Lehmacher , A. 2007 . Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure . J. Food Protect. , 70 : 2023 – 2029 .
  • Ma , H.-J. and Ledward , D. A. 2004 . High pressure/thermal treatment effects on the texture of beef muscle . Meat Sci. , 68 : 347 – 355 .
  • Ma , H.-J. , Ledward , D. A. , Zamri , A. I. , Frazier , R. A. and Zhou , G. H. 2007 . Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle . Food Chem. , 104 : 1575 – 1579 .
  • Macfarlane , J. J. 1973 . Prerigor pressurization of muscle. Effect on pH, shear value, and taste panel assessment . J. Food Sci. , 38 : 294 – 298 .
  • Macfarlane , J. J. and McKenzie , I. J. 1976 . Pressure-induced solubilization of myofibrillar proteins . J. Food Sci. , 41 : 1442 – 1446 .
  • Macfarlane , J. J. and Morton , D. J. 1978 . Effects of pressure treatment on the ultrastructure of striated muscle . Meat Sci. , 2 : 281 – 288 .
  • Macfarlane , J. J. , McKenzie , I. J. , Turner , R. H. and Jones , P. N. 1981 . Pressure treatment of meat: Effects on thermal transitions and shear values . Meat Sci. , 5 : 307 – 317 .
  • Macfarlane , J. J. , McKenzie , I. J. and Turner , R. H. 1982 . Pressure induced pH and length changes in muscle . Meat Sci. , 7 : 169 – 181 .
  • Macfarlane , J. J. 1985 . “ High pressure technology and meat quality ” . In Developments in Meat Science , Edited by: Lawrie , R. A. 155 – 184 . New York , NY : Elsevier Applied Science Publishers .
  • Macfarlane , J. J. , McKenzie , I. J. and Turner , R. H. 1986 . Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructure . Meat Sci. , 17 : 161 – 176 .
  • Messens , W. , Van Camp , J. and Huyghebaert , A. 1997 . The use of high pressure to modify the functionality of food proteins . Trends Food Sci. Technol. , 8 : 107 – 112 .
  • Montero , P. , Peréz-Mateos , M. and Solas , M. T. 1997 . Comparison of different gelation methods using washed sardine (Sardina pilchardus) mince: Effects of temperature and pressure . J. Agric. Food Chem. , 45 : 4612 – 4618 .
  • Montero , P. and Gómez-Guillén , M. C. 2005 . “ High-pressure applications on myosystems ” . In Novel Food Processing Technologies , Edited by: Bárbosa-Canovas , G. V. , Tapia , M. S. and Cano , M. P. 311 – 342 . Boca Raton , FL : CRC Press .
  • Mozhaev , V. V. , Lange , R. , Kudryashova , E. V. and Balny , C. 1996 . Application of high hydrostatic pressure for increasing activity and stability of enzymes . Biotechnol. Bioeng. , 52 : 320 – 331 .
  • Nash , D. P. and Jonas , J. 1997 . Structure of pressure-assisted cold denatured lysozyme and comparison with lysozyme folding intermediates . Biochemistry , 36 : 14375 – 14383 .
  • Northrop , D. B. 2002 . Effects of high pressure on enzyme activity . Biochim. Biophys. Acta - Prot. Proteom. , 1595 : 71 – 79 .
  • O'Shea , J. M. and Tume , R. K. 1979 . Pressure-induced changes in myofibrillar proteins . Aust. J. Biol. Sci. , 32 : 415 – 421 .
  • Ohmori , T. , Shigehisa , T. , Taji , S. and Hayashi , R. 1991 . Effect of high pressure on the protease activities in meat . Agric. Biol. Chem. , 55 : 357 – 361 .
  • Ohmori , T. , Shigehisa , T. , Taji , S. and Hayashi , R. 1992 . Biochemical effects of high hydrostatic pressure on the lysosome and proteases involved in it . Biosci. Biotech. Biochem. , 56 : 1285 – 1288 .
  • Ohshima , T. , Ushio , H. and Koizumi , C. 1993 . High-pressure processing of fish and fish products . Trends Food Sci. Technol. , 4 : 370 – 375 .
  • Okamoto , A. and Suzuki , A. 2002 . “ Effect of high hydrostatic pressure thawing on pork meat ” . In Trends in High Pressure Bioscience and Biotechnology , Edited by: Hayashi , R. 571 – 575 . Amsterdam , , The Netherlands : Elsevier Science B.V. .
  • Okamoto , M. , Kawamura , Y. and Hayashi , R. 1990 . Application of high pressure to food processing: Texural comparison of pressure- and heat-induced gels of food proteins . Agric. Biol. Chem. , 54 : 183 – 189 .
  • Orlien , V. , Hansen , E. and Skibsted , L. H. 2000 . Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: Critical working pressure in relation to oxidation mechanism . Eur. Food Res. Technol. , 211 : 99 – 104 .
  • Potekhin , S. A. , Senin , A. A. , Abdurakhmanov , N. N. and Tiktopulo , E. I. 2009 . High pressure stabilization of collagen structure . Biochim. Biophys. Acta - Prot. Proteom. , 1794 : 1151 – 1158 .
  • Priev , A. , Almagor , A. , Yedgar , S. and Gavish , B. 1996 . Glycerol decreases the volume and compressibility of protein interior . Biochemistry , 35 : 2061 – 2066 .
  • Ratcliff , D. , Bouton , P. E. , Ford , A. E. , Harris , P. V. , Macfarlane , J. J. and O'Shea , J. M. 1977 . Pressure-heat treatment of post-rigor muscle: Objective-subjective measurements . J. Food Sci. , 42 : 857 – 859 .
  • Refsgaard , H. H. F. , Brockhoff , P. M. B. and Jensen , B. 2000 . Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage . J. Agric. Food Chem. , 48 : 3280 – 3285 .
  • Riffero , L. M. and Holmes , Z. A. 1983 . Characteristics of pre-rigor pressurized versus conventionally processed beef cooked by microwaves and by broiling . J. Food Sci. , 48 : 346 – 350 . 374
  • Robbins , K. L. , Lakshmanan , R. , Sebranek , J. G. and Jung , S. Efficiency of rosemary and BHA/BHT antioxidant to delay lipid and color deterioration of pressurized meat products . Proceedings of Annual Meeting and Food Exposition of the Institute of Food Technologists , Orlando , FL
  • Rusman , H. , Gerelt , B. , Yamamoto , S. , Nishiumi , T. and Suzuki , A. 2007 . Combined effects of high pressure and heat on shear value and histological characteristics of bovine skeletal muscle . Asian-Aust. J. Anim. Sci. , 20 : 994 – 1001 .
  • Schubring , R. 2005 . Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC . J. Therm. Anal. Calorim. , 82 : 229 – 237 .
  • Sentandreu , M. A. , Coulis , G. and Ouali , A. 2002 . Role of muscle endopeptidases and their inhibitors in meat tenderness . Trends Food Sci. Technol. , 13 : 400 – 421 .
  • Serra , X. , Grebol , N. , Guardia , M. D. , Guerrero , L. , Gou , P. , Masoliver , P. , Gassiot , M. , Sarraga , C. , Monfort , J. M. and Arnau , J. 2007 . High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham . Meat Sci. , 75 : 21 – 28 .
  • Sikes , A. , Tornberg , E. and Tume , R. 2010 . A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment . Meat Sci. , 84 : 390 – 399 .
  • Sikes , A. L. , Tobin , A. B. and Tume , R. K. 2009 . Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters . Innov. Food Sci. Emerg. Technol. , 10 : 405 – 412 .
  • Smeller , L. 2002 . Pressure-temperature phase diagram of biomolecules . Biochim. Biophys. Acta - Prot. Proteom. , 1595 : 11 – 29 .
  • Smit , N. R. , Summerfield , J. W. and Cannon , J. E. 2010 . Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis . US Patent. USA, 25 February 2010, WO2010/022305-A1
  • Smolin , N. and Winter , R. 2006 . A molecular dynamics simulation of SNase and its hydration shell at high temperature and high pressure . Biochim. Biophys. Acta - Prot. Proteom. , 1764 : 522 – 534 .
  • Sun , X. D. and Holley , R. A. 2010 . High hydrostatic pressure effects on the texture of meat and meat products . J. Food Sci. , 75 : R17 – R23 .
  • Suzuki , A. , Wantanabe , M. , Iwamura , K. , Ikeuchi , Y. and Saito , M. 1990 . Effect of high pressure treatment on the ultrastructure and myofibrillar protein of beef skeletal muscle . Agric. Biol. Chem. , 54 : 3085 – 3091 .
  • Suzuki , A. , Suzuki , N. , Ikeuchi , Y. and Saito , M. 1991 . Effects of high pressure treatment on the ultrastructure and solubilization of isolated myofibrils . Agric. Biol. Chem. , 55 : 2467 – 2473 .
  • Suzuki , A. , Watanabe , M. and Ikeuchi , Y. 1993 . Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen . Meat Sci. , 35 : 17 – 25 .
  • Suzuki , A. , Homma , Y. , Kim , K. , Ikeuchi , Y. , Sugiyama , T. and Saito , M. 2001 . Pressure-induced changes in the connectin/titin localization in the myofibrils revealed by immunoelectron microscopy . Meat Sci. , 59 : 193 – 197 .
  • Taylor , R. G. , Geesink , G. H. , Thompson , V. F. , Koohmaraie , M. and Goll , D. E. 1995 . Is Z-disk degradation responsible for postmortem tenderization? . J. Anim Sci. , 73 : 1351 – 1367 .
  • Teeter , M. M. 1991 . Water–protein interactions: Theory and experiment . Ann. Rev. Biophys. Biophysical Chem. , 20 : 577 – 600 .
  • Tintchev , F. , Wackerbarth , H. , Kuhlmann , U. , Toepfl , S. , Knorr , D. , Hildebrandt , P. and Heinz , V. 2010 . Molecular effects of high-pressure processing on food studied by resonance Raman . Ann. N.Y. Acad. Sci. , 1189 : 34 – 42 .
  • Torres , J. A. and Velazquez , G. 2005 . Commercial opportunities and research challenges in the high pressure processing of foods . J. Food Eng. , 67 : 95 – 112 .
  • Tume , R. K. , Sikes , A. L. and Smith , S. B. 2010 . Enriching M. sternomandibularis with a-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing . Meat Sci. , 84 : 66 – 70 .
  • Ueno , Y. , Ikeuchi , Y. and Suzuki , A. 1999 . Effects of high pressure treatments on intramuscular connective tissue . Meat Sci. , 52 : 143 – 150 .
  • Viljanen , K. , Kylli , P. , Kivikari , R. and Heinonen , M. 2004 . Inhibition of protein and lipid oxidation in liposomes by berry phenolics . J. Agric. Food Chem. , 52 : 7419 – 7424 .
  • Villacís , M. F. , Rastogi , N. K. and Balasubramaniam , V. M. 2007 . Effect of high pressure on moisture and NaCl diffusion into turkey breast . Food Sci. Technol. , 41 : 836 – 844 .
  • Wackerbarth , H. , Kuhlmann , U. , Tintchev , F. , Heinz , V. and Hildebrandt , P. 2009 . Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy . Food Chem. , 115 : 1194 – 1198 .
  • Wada , S. 1992 . “ Quality and lipid change of sardine meat by high pressure treatment ” . In High Pressure and Biotechnology , Edited by: Balny , C. , Hayashi , R. , Heremans , K. and Masson , P. 235 – 238 . Montrouge , , France : John Libby Eurotext .
  • Wright , D. J. , Leach , I. B. and Wilding , P. 1977 . Differential scanning calorimetric studies of muscle and its constituent proteins . J. Sci. Food Agric. , 28 : 557 – 564 .
  • Yamamoto , K. , Miura , T. and Yasui , T. 1990 . Gelation of myosin filament under high hydrostatic pressure . Food Struct. , 9 : 269 – 277 .
  • Yamamoto , K. , Hayashi , S. and Yasui , T. 1993 . Hydrostatic pressure-induced aggregation of myosin molecules in 0.5 M KCL at pH 6.0 . Biosci. Biotechnol. Biochem. , 57 : 383 – 389 .
  • Yamamoto , K. , Yoshida , Y. , Morita , J. and Yasui , T. 1994 . Morphological and physicochemical changes in the myosin molecules induced by hydrostatic pressure . J. Biochem. (Tokyo) , 116 : 215 – 220 .
  • Yamamoto , S. , Otsuka , Y. , Borjigin , G. , Masuda , K. , Ikeuchi , Y. , Nishiumi , T. and Suzuki , A. 2005 . Effects of a high-pressure treatment on the activity and structure of rabbit muscle proteasome . Biosci. Biotechnol. Biochem. , 69 : 1239 – 1247 .
  • Yamamoto , S. , Nishiumi , T. and Suzuki , A. Proteasome extracted from pressurized and aged skeletal muscles . Proceedings of 4th International Conference on High Pressure Bioscience and Biotechnology , pp. 232 – 238 . Tsukuba , , Japan J-Stage
  • Yamamoto , S. , Suzuki , A. and Nishiumi , T. 2009 . Stability of proteasomes extracted from pressurized, aged skeletal muscles . Asian-Aust. J. Anim. Sci. , 22 : 282 – 288 .
  • Yoshioka , K. , Kage , Y. and Omura , H. 1992 . “ Effect of high pressure on texture and ultrastructure of fish and chicken muscles and their gels ” . In High Pressure and Bioscience , Edited by: Balny , C. , Hayashi , R. , Heremans , K. and Masson , P. 325 – 327 . Montrouge , , France : John Libbey Eurotext .
  • Yoshioka , K. and Yamamoto , T. 1998 . Changes of ultrastructure and the physical properties of carp muscle by high pressurization . Fisheries Sci. , 63 : 89 – 94 .
  • Zamri , A. I. , Ledward , D. A. and Frazier , R. A. 2006 . Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis Fundus) . J. Agric. Food Chem. , 54 : 2992 – 2996 .
  • Zhang , J. , Peng , X. , Jonas , A. and Jonas , J. 1995 . NMR study of the cold, heat, and pressure unfolding of ribonuclease A . Biochemistry , 34 : 8631 – 8641 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.