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Current IssueEditorial BoardOnline First ArticlesArchive

volume 28 issue 2 (june 2007) : 135-141

APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW

S
Smart O. Nwokoro 1
A
Adeyemi M. Bamgbose2
1Dept. of Animal Science, Faculty of Agriculture, University of Benin, Benin City. Nigeria.

  • Submitted|

  • First Online |

  • doi

Cite article:- 1 Nwokoro O. Smart, Bamgbose2 M. Adeyemi (2025). APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW. Agricultural Reviews. 28(2): 135-141. doi: .

ABSTRACT

The review dwelt on a process of meat trenderization known as pressure-heat treatment (PHT). It revealed that apart from numerous characteristic properties exhibited by pressure heat treated meat, tenderness is improved. That is whether evaluated subjectively (by a taste panel) or objectively (shear measurement). The similarity in the degree of tenderization achievable by the pre- and post-rigor pressurization treatments suggest that the major effect of both treatments are limited to the same component of the two main structural components of meat (myofibrilla and connective tissue components).

KEYWORDS

    REFERENCES

    1. Berry, BW.et aJ. (1986). J. ofFood Sci.5: 781.
    2. Bouton, P.E. and Harries,P.V. (1972a). J. ofFood Sci. 37: 140,
    3. Bouton, P.E. and Harris, P.v. (1972b). J. ofFood Sci._37:218.
    4. Bouton, P.E.et al.(1977).J. ofFood Sci. 42: 132.
    5. Bouton, P.E.et al. (1976). Meat Sci.1:307.
    6. Brown, D.E.S. (1957).In: Influence oftemperature on Biological System (ed.
    7. Johnson, Ell.) American Physiological Society, Washington, D.C. p. 83.
    8. Burleigh, N.C.et al. (1974). Biochemistry J. 137:387.
    9. Cover, S. et aJ. (1962)a. J. ofFood_ Sci. 27:469.
    10. Cover, S. et al.(1962)b. J. of Food Sci. 27:469
    11. Cover, S. et al. (1962)c. J. ofFood Sci. 27:483.
    12. Cover, S. et aJ. (l962)d.. J. ofFood Sci. 27:527.
    13. Davey, C.L. et al. (1976). J. ofFood Techno/. 2:53
    14. Elgasim, E.A. and Kennick, W.H. (1980). J. ofFood Sci. 45:1122.
    15. Elgasim, E.A. et aJ.(1983). Food micro-structure 2:91.
    16. Gracely, J.E(1981).. Thorton's Meat Hygiene. 7th edition. Bailliere TIndall. London: PP. 38-375
    17. Horgan, J.D. (1979). J. ofFood Sci. 44:492. Vol. 28, No.2, 2007 141
    18. Horgan, J.D. (1981). Meat Sci. 5:29'7.
    19. - Horgan, J.D. and Kuypers. R. (1983). Meat Sci. 8:65
    20. Ikkai, T. and Ooi, T. (1966). Biochemistry 5: 155.
    21. Ivanov. I.E et aI. (1960). Biochemistry 25:505
    22. Johnson, EH. and Eyring, H. (1970). In: High pressure effects on cellular processes (ed. Zimmerman), Academic Press New York. p. 2.
    23. Johnson, EH. et al. (1954). In: The Kinetic basis ofmolecular biology. John Wa1ey and Sons Inc. New York. P. 286.
    24. Kurt, B.L. (1986). J. of Food Sci. 51:663.
    25. Lehmoun, K.B. (1907). Arch. Hyg.63:134
    26. Libby, JA. (1975). In: MeatHygiene. Lead and Fibiger, PhUadephia, 4'" edition. p. 232.
    27. Locker, RH. and Wild, A.J.e. (1984).Meat Sci. 10:207
    28. Macfarlane, J.J. (1973). J. of Food Sci. 38:294
    29. Macfarlane, J.J. (1974). J. ofFood Sci. 39:542
    30. Macfarlane, J.J. and Mckenzie, I.J. (1976). J. ofFood Sci. 41:1442-1446
    31. Macfarlane, J.J. et aI.(l976). J. ofFood Sci. 41:1447.
    32. Mackintosh, D.L. et aI. (1936). Proc. Am. Soc. Anim. Production 29:285.
    33. Marsh, B.B. and Leed, N.G. (1960). J. ofFood Sci. 31:450
    34. Mitchell, H.H. et aI. (1926).J. of Biological Chemist. 7:379.
    35. Moeller, P.W. et aI.(1977). J. ofFood Sci. 42:5110.
    36. Ratcliff, D. etaI. (1977). J. ofFood Sci. 42:857.
    37. Schwartz, W.N. and Bird, J.w.e. (1977). Bio-chemistryJ. 167:811.
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      volume 28 issue 2 (june 2007) : 135-141

      APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW

      S
      Smart O. Nwokoro 1
      A
      Adeyemi M. Bamgbose2
      1Dept. of Animal Science, Faculty of Agriculture, University of Benin, Benin City. Nigeria.

      • Submitted|

      • First Online |

      • doi

      Cite article:- 1 Nwokoro O. Smart, Bamgbose2 M. Adeyemi (2025). APRESSURE-HEAT TREATMENT (PHT) OF MEAT - A REVIEW. Agricultural Reviews. 28(2): 135-141. doi: .

      ABSTRACT

      The review dwelt on a process of meat trenderization known as pressure-heat treatment (PHT). It revealed that apart from numerous characteristic properties exhibited by pressure heat treated meat, tenderness is improved. That is whether evaluated subjectively (by a taste panel) or objectively (shear measurement). The similarity in the degree of tenderization achievable by the pre- and post-rigor pressurization treatments suggest that the major effect of both treatments are limited to the same component of the two main structural components of meat (myofibrilla and connective tissue components).

      KEYWORDS

        REFERENCES

        1. Berry, BW.et aJ. (1986). J. ofFood Sci.5: 781.
        2. Bouton, P.E. and Harries,P.V. (1972a). J. ofFood Sci. 37: 140,
        3. Bouton, P.E. and Harris, P.v. (1972b). J. ofFood Sci._37:218.
        4. Bouton, P.E.et al.(1977).J. ofFood Sci. 42: 132.
        5. Bouton, P.E.et al. (1976). Meat Sci.1:307.
        6. Brown, D.E.S. (1957).In: Influence oftemperature on Biological System (ed.
        7. Johnson, Ell.) American Physiological Society, Washington, D.C. p. 83.
        8. Burleigh, N.C.et al. (1974). Biochemistry J. 137:387.
        9. Cover, S. et aJ. (1962)a. J. ofFood_ Sci. 27:469.
        10. Cover, S. et al.(1962)b. J. of Food Sci. 27:469
        11. Cover, S. et al. (1962)c. J. ofFood Sci. 27:483.
        12. Cover, S. et aJ. (l962)d.. J. ofFood Sci. 27:527.
        13. Davey, C.L. et al. (1976). J. ofFood Techno/. 2:53
        14. Elgasim, E.A. and Kennick, W.H. (1980). J. ofFood Sci. 45:1122.
        15. Elgasim, E.A. et aJ.(1983). Food micro-structure 2:91.
        16. Gracely, J.E(1981).. Thorton's Meat Hygiene. 7th edition. Bailliere TIndall. London: PP. 38-375
        17. Horgan, J.D. (1979). J. ofFood Sci. 44:492. Vol. 28, No.2, 2007 141
        18. Horgan, J.D. (1981). Meat Sci. 5:29'7.
        19. - Horgan, J.D. and Kuypers. R. (1983). Meat Sci. 8:65
        20. Ikkai, T. and Ooi, T. (1966). Biochemistry 5: 155.
        21. Ivanov. I.E et aI. (1960). Biochemistry 25:505
        22. Johnson, EH. and Eyring, H. (1970). In: High pressure effects on cellular processes (ed. Zimmerman), Academic Press New York. p. 2.
        23. Johnson, EH. et al. (1954). In: The Kinetic basis ofmolecular biology. John Wa1ey and Sons Inc. New York. P. 286.
        24. Kurt, B.L. (1986). J. of Food Sci. 51:663.
        25. Lehmoun, K.B. (1907). Arch. Hyg.63:134
        26. Libby, JA. (1975). In: MeatHygiene. Lead and Fibiger, PhUadephia, 4'" edition. p. 232.
        27. Locker, RH. and Wild, A.J.e. (1984).Meat Sci. 10:207
        28. Macfarlane, J.J. (1973). J. of Food Sci. 38:294
        29. Macfarlane, J.J. (1974). J. ofFood Sci. 39:542
        30. Macfarlane, J.J. and Mckenzie, I.J. (1976). J. ofFood Sci. 41:1442-1446
        31. Macfarlane, J.J. et aI.(l976). J. ofFood Sci. 41:1447.
        32. Mackintosh, D.L. et aI. (1936). Proc. Am. Soc. Anim. Production 29:285.
        33. Marsh, B.B. and Leed, N.G. (1960). J. ofFood Sci. 31:450
        34. Mitchell, H.H. et aI. (1926).J. of Biological Chemist. 7:379.
        35. Moeller, P.W. et aI.(1977). J. ofFood Sci. 42:5110.
        36. Ratcliff, D. etaI. (1977). J. ofFood Sci. 42:857.
        37. Schwartz, W.N. and Bird, J.w.e. (1977). Bio-chemistryJ. 167:811.
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