High Pressure Improvement of the Meat Ageing Enzymes Activity

摘要

Meat tenderness is obtained by a storage period of two or three weeks at 0-5 deg C. During this period, several physicochemical and enzymatic modifications are involved, particularly the liberation of some enzymes as cathepsin D, by the breakdown of lysosomal membrane. However, this procedure presents a risk of microbiological contamination and is costly in time and energy. One alternative consists to liberate as fast as possible the lysosomal enzymes to reduce the storage period. High pressure technology could be a solution to attempt this goal (Ohmori et al, 1992). The aim of this work is in one hand to improve the lysosomal enzymes' liberation and in the other hand to establish the optimal conditions allowing the higher level of enzyme liberation without drastic modifications of the main physicochemical properties particularly the colour of the meat.