Meat is a highly perishable product, and tenderness is the sensory characteristic most valued by consumers. In this context, High Hydrostatic Pressure (HHP) technology has been studied as an alternative to improve tenderness, since it promotes structural changes in the muscle that favor tenderization. The objective of this study was to evaluate the effect of HPHT on beef from different genetic groups, seeking to increase tenderness with minimal changes in the characteristics of fresh meat. Thirty-nine samples of the longissimus dorsi muscle from Caracu (CA), Angus x Caracu (CG), and Nelore (NE) cattle were used. The samples were subjected to two pressure levels (100 and 200 MPa) and compared with non-pressurized meat (NP). The experimental design was completely randomized, in a 3 x 3 factorial scheme, evaluating final pH, losses due to thawing, cooking and pressure, cutting force (CF), and color parameters (L*, a*, and b*). The results showed that, regardless of the genetic group, the application of 200 MPa significantly reduced SF values compared to NP, indicating greater tenderness. Regarding color, b* values were higher in NP compared to samples pressurized at 100 MPa. It was concluded that CF and b* may have been affected by APH. Given the results, it is suggested that APH did not affect the microscopic structures of the myofibrils.
Barros et al. (Thu,) studied this question.