Agricultural Reviews

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Agricultural Reviews, volume 28 issue 2 (june 2007) : 135-141

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

Smart O. Nwokoro 1, Adeyemi M. Bamgbose2
1Dept. of Animal Science, Faculty of Agriculture, University of Benin, Benin City. Nigeria.

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Cite article:- 1 Nwokoro O. Smart, Bamgbose2 M. Adeyemi (2024). APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW. Agricultural Reviews. 28(2): 135-141. doi: .

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).

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