High Hydrostatic Pressure Treatment of Raw Material: Effect on Physicochemical and Texture Properties of Beef Pattie

ECCOÑA SOTA AMPARO; SANOW CLAUDIO; SANCHO ANA MARÍA.; VAUDAGNA SERGIO R.

Punta del Este

Congreso; 60th International Congress of Meat Science and Technology; 2014

INIA-LATU-INAC-AUPA

In this study was evaluated the effect of pressure level and holding time on the raw material for the manufacture of beef patties. It was analyzed the changes of technological, physicochemical and texture parameters of the patties. A statistical design with two factors: pressure level (0.1, 150 and 300 MP) and holding time (1 and 5 min) was applied. Cooking weight loss was modified by the pressure level and holding time interaction. The highest value of CWL was obtained for treatment 300MPa-5min. The pH values of the patties before and after cooking significantly increased with the pressure and the holding time. Regarding the chromatic parameters of raw patties, L* increased significantly due to interaction of pressure level and holding time. Concerning raw patties, the parameter a* decreased and b* increased as pressure increased up to 300 MPa. In addition, the parameter a* of raw samples decreased as holding time increased. Regarding colour parameters of the cooked patties, only pressure level affected them. The pressure level changed significantly the shear force and the work of shearing of cooked patties, decreasing these parameters.