HEATING OF CHICKEN AND PORK MEAT BATTERS UNDER PRESSURE CONDITIONS - PROTEIN INTERACTIONS

Protein molecular interactions involved in the formation of the protei n network of pork and chicken gels made by heating (70 degrees C) unde r pressure (200 and 400 MPa) were studied. Gel properties were influen ced both by pressure treatment and by species. In both species, pressu rization favored gels that had better water binding properties but wer e less hard and chewy. Nondenatured proteins were thermally detected i n the batters after all of the combined pressure/heat processes. Heati ng-under-pressure conditions caused breakdown of myosin molecules, so that salt soluble protein content was higher than in nonpressurized sa mples.