Effect of high pressure processing on raw pork microstructure and water holding capacity

High pressure processing (HPP) is widely used as an alternative to thermal foodpreservation technologies, including processed meats treatment. This technology affects foodtexture and water-holding capacity, which may have beneficial effect on product yield. Afterthermal treatment, meat partially releases water together with water-soluble proteins, which isconcerned as a loss. It is very important not only because of changes in taste properties, but alsoeconomic aspects such as reduced final product weight. The aim of the study was to evaluatechanges in the meat microstructure and water-holding capacity upon high pressure treatment.Pork samples were treated at various pressures and holding times, namely, 300 and 600 MPa witha 1 and 15 minutes holding time at each pressure. Untreated sample was regarded as a control.Microstructure of pork meat was evaluated after the paraffination of the samples. Fibre crosssection area and space between fibres were measured and reported. Water-holding capacity wasmeasured by centrifugation of meat samples over filter and calculating released amount of juice.Results indicated that fibre size did not change significantly after treatment at 300–600 MPapressure comparing to the control sample – untreated meat. However, high pressure can affecthydrophobic properties of myofibrillar protein. The experimental results showed that waterholding capacity increases with the high pressure treatment. It is an important issue in meatprocessing industry, because HPP treatment allows reducing the water loss in fresh pork.