COMBINED HIGH PRESSURE AND THERMAL TREATMEAT ON PROTEASE ACTIVETIES IN BEEF MUSCLE1

摘要

IntroductionHigh pressure treatment can tenderize meat when applied pre-rigor (Macfarlane, 1973), but has no marked effect on post-rigor meat at low temperature (Jung et al, 2000). However, it is difficult for pre-rigor meat to be treated by high pressure in practice but high pressure technology may be applied with heat treatment on post-rigor meat to induce tenderization (Ma and Ledward, 2004).