High Pressure/Thermal Treatments Effects on Functionality of Comminuted Muscle from Different Meat Species

This paper analyses the response of comminuted meat from different species (pork, chicken, turkey and ostrich) to heating (45 and 70 °C/30 min) under pressure (400 MPa) condition. The results (protein solubility, thermal analysis and rheological properties) indicate that the effect of temperature on protein denaturation is reduced if heating takes place at high pressure; then, the pressurization process partially preserves the protein from thermal denaturation. They also show that it is the processing conditions rather than the species that modulate protein thermal stability.