Dept. of Animal Science, Faculty of Agriculture, University of Benin, Benin City, Nigeria.
*Corresponding anthor
1Animal Production Programme, School of Agriculture, Abubakar Tafawa Balewa University, Bauchi, Nigeria.
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).
