Revolutionizing Meat Quality: High Pressure Techniques Ep. 145

In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry.
Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their collaborative research focused on retaining the desirable color of beef during this process.
Learn about the science behind HPP, the challenges of maintaining meat color, and the innovative solutions being developed to enhance meat quality and safety.
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[@tahirsubhani]

Really very cool discussion

[@tahirsubhani]

If suppose we cut(above pH 6) high pH beef , what is effect of colour or quality?

[@MeatsPad]

When high pH beef, often referred to as dark cutting beef, is subjected to high-pressure processing (HPP), the color and overall appearance significantly improve. Normally, high pH beef exhibits a darker, less appealing color, which can affect its market value due to consumer preferences for a brighter, cherry-red hue in fresh beef.
By applying HPP, specifically at lower pressures around 300 megapascals, the meat can retain a more desirable reddish color without appearing cooked.
This treatment also helps in maintaining the meat's natural texture and quality, making it more visually appealing and potentially increasing its marketability.
Dr. Gary Sullivan notes, "When we get to that 300 megapascals, it really lightens the color some. We get a nice reddish color but we're not getting the cooked color, and so it makes that dark cutting steak, which people don't like and has discounts associated with it, look almost like a normal steak" (07:20).
Thus, HPP offers a promising solution to enhance both the visual and qualitative attributes of high pH beef.