Effect of high hydrostatic pressure combined with calcium lactate treatment on beef tenderization

  • LIU Shuhua ,
  • LI Caiyun ,
  • ZHANG Yubing
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2024-02-26

  Revised date: 2024-05-06

  Online published: 2024-10-10

Abstract

To improve beef tenderness, this experiment utilized high hydrostatic pressure combined with calcium lactate treatment to tenderize beef.Based on single-factor analysis, Box-Behnken design with three factors and three levels test was applied in this experiment, while the optimal tenderisation process conditions were obtained by regression analysis of response surface methodology using shear as the response value, and the tenderness and tissue microstructure of the beef treated by the optimal process were observed. The results showed that calcium lactate concentration of 0.05 g/mL (injection volume of 5% of each piece of beef), high hydrostatic pressure of 330 MPa, and pressure duration of 10 min were the optimal tenderization conditions.Compared with the control group, the myofiber rupture index of the beef after the combined process was significantly increased, the adjacent muscle bundle membranes were loosely arranged, the interstices and voids were increased, the meat appeared to be softened, the tissue structure of the beef was damaged, and the shear force was decreased by 49.91%, which contributed to the tenderization of post-slaughter beef.This provides a theoretical reference basis for the application of high hydrostatic pressure-related tenderizing technology.

Cite this article

LIU Shuhua , LI Caiyun , ZHANG Yubing . Effect of high hydrostatic pressure combined with calcium lactate treatment on beef tenderization[J]. Food and Fermentation Industries, 2024 , 50(17) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.038967

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