The effects of a pressure‐heat treatment for meat tenderization on the properties of connective tissue have been investigated. Adhesion measurements on cooked muscle, which are thought to provide an index of connective tissue strength, were not significantly affected by the pressure‐heat treatment. Shrinkage, isometric tension and transition heat measurements on epimysial/tendinous tissue obtained from sheep longissimus muscle indicated that application of pressure opposed heat‐induced changes. It was therefore concluded that the pressure‐heat treatment is not likely to have a tenderizing effect, greater than that of heat alone, on connective tissue.
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Bouton et al. (1978) studied this question.
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