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.
Chief Editor:
Pradeep K. Sharma
Sher-e-Kashmir Uni. of Agri. Sciences and Technology, J&K, INDIA
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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