Use of high pressure processing to improve muscle quality by...

Details Use of high pressure processing to improve muscle quality by... Use of high pressure processing to improve muscle quality by...

A - Human Necessities

23

B

A23B 4/00 (2006.01) A23L 1/31 (2006.01) A23L 3/015 (2006.01)

Patent

CA 2730904

A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

L'invention concerne un procédé permettant de traiter la viande. Le procédé comprend l'étape consistant à soumettre la viande (porc ou dinde) à un traitement sous haute pression à une pression d'au moins 175 MPa pendant une durée inférieure ou égale à 20 minutes, la glycolyse post mortem étant ainsi inhibée. Pour le buf, une pression d'au moins 200 MPa et une durée de maintien de 30 secondes à 20 minutes sont utilisées.

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