Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Adrienn Varga-Tóth

Effects of high hydrostatic pressure on the textural properties of cooked wild red deer meat

Introduction

Effects of high hydrostatic pressure on the textural properties of cooked wild red deer meat. Assess high hydrostatic pressure (HHP) effects on cooked wild red deer meat's textural properties. Study reveals changes in hardness, chewiness, and shear force, informing food processing & consumer satisfaction.

Abstract

Game meat could be considered a good alternative for red meat for human consumption. Meat sourced from wild animals raised under natural environment become increasingly popular with consumers in recent years. This study aimed to assess the effect of high hydrostatic pressure (HHP) on the textural properties of cooked wild red deer (Cervus elaphus) meat. Samples of raw deer meat were treated with different pressures ranging from 150 to 600 MPa for 5 min and stored at 4°C. The samples were cooked on day 1 and 7, and after cooking drip loss and the textural properties were measured. The textural properties were determined using Texture Profile Analysis (TPA) and the Warner–Bratzler (WB) methods. The decision to measure cooked samples is based on the fact that the product will be consumed by the consumers in a cooked form. The results of this study showed that the significant changes in texture attributes, including hardness, springiness, cohesiveness, chewiness, and shear force, in response to HHP treatment and storage duration. These results provide valuable information about the influence of HHP on the textural quality of cooked wild red deer meat, informing food processing practices aimed at increasing consumer satisfaction and product acceptability.

Review

This study presents a timely and relevant investigation into the application of high hydrostatic pressure (HHP) on the textural properties of cooked wild red deer meat. Given the increasing consumer interest in game meats as a sustainable and nutritious alternative to conventionally farmed red meat, understanding processing methods that enhance quality and acceptability is crucial. The chosen focus on *cooked* samples is particularly commendable, as it directly addresses the product's final state of consumption and thus its practical implications for consumer satisfaction. The premise of the research is well-articulated, establishing a clear need for exploring HHP as a tool to modify and potentially improve game meat characteristics. The methodology outlined appears robust and comprehensive for evaluating textural changes. The application of a broad range of HHP treatments (150 to 600 MPa) for a consistent duration allows for a thorough exploration of pressure effects. The inclusion of two storage durations (Day 1 and 7) before cooking further adds a valuable dimension by considering potential post-processing and pre-consumption changes. The decision to employ both Texture Profile Analysis (TPA) and Warner–Bratzler (WB) shear force measurements ensures a multifaceted assessment of textural attributes, covering aspects like hardness, springiness, cohesiveness, chewiness, and overall tenderness. The abstract effectively conveys that significant changes were observed across these key attributes in response to both HHP treatment and storage. While the abstract clearly indicates significant changes in texture attributes, a more detailed exposition of the *nature* of these changes (e.g., did HHP tenderize or toughen the meat at different pressures, and were these effects consistent across all attributes?) would significantly enhance the utility of the results for food processors. Additionally, the abstract mentions drip loss measurement but does not elaborate on its findings, which could offer further insights into moisture retention and overall meat quality. Nevertheless, the study provides valuable foundational information, highlighting HHP's potential to influence the textural quality of wild red deer meat. Future work could benefit from linking these objective measurements with sensory evaluation to fully gauge consumer perception and identify optimal HHP parameters for specific textural outcomes, thereby maximizing product acceptability and informing more targeted food processing practices.

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