High pressure/thermal treatment of meat batters prepared from freeze-thawed pork

Various meat batters were prepared from pork subjected to different freeze- thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-d enaturing temperature (10 degrees C) followed by heating (70 degrees C) (PL T + H) and at high, denaturing temperature (70 degrees C) (HUPC). Nonpressu rized (NP), heated-only (70 degrees C) sample were also produced. Freezing of meat influenced water binding and textural properties of meat batters; t he influence on texture was affected by thermal and pressure conditions. Pr essure prior to heating produced a coarse, irregular and loose protein matr ix, favoring the formation of weaker gel structures than were found in non- pressurized samples. Pressurization at denaturing temperatures reduced the level of protein denaturation induced by the thermal treatment. The resulti ng gel structures had better water binding properties but were weaker than non-pressurized samples and samples pressurized prior to heating. (C) 2000 Elsevier Science Ltd. All rights reserved.