豚肉の物性及び嗜好性に及ぼす高圧処理の影響

概要

論文の詳細を見る
Meat is used as a good source of protein in the diet for elderly people in order to improve the protein energy malnutrition (PEM) status. This study investigates the effects of high-pressure processing on the physical properties and palatability of pork meat. After soaking, treating with NaHCO_3 and subjecting to a high-pressure treatment with heating, the water content increased and the weight reduction and hardness decreased with increasing pressure for every meat sample. A treatment under 400 MPa with heating resulted in no apparent aerobic count plate. The degree of whiteness of the NaHCO_3-treated meat and non-softened meat changed little up to 200 MPa, but suddenly increased at 400 MPa. A sensory evaluation showed that the meat which had been subjected to high-pressure processing after the NaHCO_3 treatment had a good taste, was tender, easy to chew and swallow, and little remained in the mouth.
日本調理科学会の論文
2006-02-20