CHARACTERISTICS OF LOW-FAT AND HIGH-FAT BEEF PATTIES - EFFECT OF HIGHHYDROSTATIC-PRESSURE

The purpose of this study was to analyze the consequences of applying high pressures (100 and 300 MPa for 5 or 20 min) on characteristics su ch as water- and fat-binding properties, texture, color, microstructur e, and microbiology of row-fat (9.2%) and high-fat (20.3%) beef pattie s. In nonpressurized patties, the low-fat product exhibited significan tly poorer (P <0.05) binding properties and higher (P <0.05) Kramer sh ear force and Kramer energy than did high-fat patties. Although high p ressure did not clearly influence the binding properties of low- and h igh-fat beef patties, it did produce a rise in the Kramer shear force and energy which were more pronounced at 300 MPa. High pressures alter ed patty color, the extent of alteration depending on fat content, pre ssure, and pressurizing time. Pressurizing high- and low-fat beef patt ies at 300 MPa not only produced a lethal effect (P <0.05) on microorg anisms, but caused sublethal damage as well.