Agricultural Reviews

APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW

Article Id: ARCC4138 | Page : 135-141
Citation :- APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW.Agricultural Reviews.2007.(28):135-141
Smart O. Nwokoro 1 and Adeyemi M. Bamgbose2
Address : Dept. of Animal Science, Faculty of Agriculture, University of Benin, Benin City. Nigeria.

Abstract

The review dwelt on a process of meat trenderization known as pressure-heat treatment (PHT). It revealed that apart from numerous characteristic properties exhibited by pressure heat treated meat, tenderness is improved. That is whether evaluated subjectively (by a taste panel) or objectively (shear measurement). The similarity in the degree of tenderization achievable by the pre- and post-rigor pressurization treatments suggest that the major effect of both treatments are limited to the same component of the two main structural components of meat (myofibrilla and connective tissue components).

Keywords

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