Response surface methodology to study the effects of pressure level and mild temperatures on physicochemical, color and textural properties of Superficial pectoralis beef muscle

WILDER, E.; ANDREONE, A.; SANOW, L.C.; SANCHO, A.M.; VAUDAGNA, S.R.; SZERMAN, N.

Sorrento

Workshop; 2018 IFT-EFFoST International Nonthermal Processing Workshop and Short Course; 2018

ProdAl Scarl y Universidad de Salerno, Italia

Pressure assisted thermal processing (PATP) may be an alternative to conventional thermal processing for the manufacture of pasteurized ready-to-cook products, with the advantage of less degradation of quality attributes. Moreover, these treatments could improve tenderness in meat cuts. The aim of this study was to evaluate the effects of PATP at mild temperatures on physicochemical, color and textural properties of Superficial pectoralis beef muscle. A Doehlert experimental design with pressure level (100-500MPa) and process temperature (30-70°C) as main factors was applied. Meat samples were cut (30x20x100mm) and vacuum-packed, pre-heated in a water-bath, and submitted to PATP. Samples were analyzed after 48h at 1.5±1.0ºC and after cooking (72°C-2min at the cold spot).The pH values of raw PATP-treated and unprocessed meat increased as pressure level and temperature increased. No differences were observed for temperatures and pressure level above 50°C and 300MPa, respectively. The highest total yields were obtained for temperatures and pressure levels lower than 50°C and 300MPa, respectively (TY=71.4+1.1P-3.6T+3.1PxT). Expressible moisture values had a slight increase with the increase of pressure level at intermediate temperatures (50°C). L* parameter values increased when temperature and pressure level increased, having maximum values at 500MPa and temperatures above 50°C. The increase of temperature and pressure level diminished a* parameter values, with a maximum at 100MPa-30°C. This behavior was also observed in cooked samples. Hardness values were lower at intermediate temperatures (50°C) and pressure level 500 MPa (H=39.2?3.9P+2.3T+6.1T2). Chewiness presented the lowest values at 70°C and 500MPa; however it was observed that lower values could be obtained also at 30°C and 100MPa (Chew=8.5-1.3P-27PxT). To conclude, a treatment at 50°C-300MPa would achieve a product with maximum yield, improved texture characteristics and with slight modifications in the chromatic parameters. Increasing the pressure level would improve texture, to the detriment of the chromatic parameters and yield.