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).

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