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The combined effects of high pressure processing (HPP), sous-vide cooking(SV), and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Chicken breasts were injected with 0.05% PaExt and then divided into HPP+SV or SV+HPP where the HPP conditions were 250 or 450 MPa for 10 min and meats were SV cooked at 61°C for 100 min. The cooking loss, pH value, meat color, texture, and microstructure of treated chicken breasts were determined. PaExt treated chicken breast with HPP+SV had the lowest values in all texture parameters and the highest cooking loss among all treatments. Microstructural images further explained the tenderization of PaExt+HPP+SV treatments which caused severe degradation and denaturation of muscle fibers and connective tissues. Therefore, the application of PaExt+HPP+SV may lead to tender meat texture which is easier for the elderly to consume and also shows the potential of elderly care food development.
Chen et al. (Sat,) studied this question.