Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage

• To determine effects of combined high pressure and temperature on ovine quality.
• Both pressure and temperature effected meat texture, pH, colour & lipid oxidation.
• A pressure of 200 MPa impacted less on meat colour compared to higher pressures.
• Use of high pressures at higher temperatures (60 °C) improved meat tenderness.
• Meat samples pressurised at 400 & 600 MPa and at 60 °C had the highest oxidation levels.

The aim of this research was to determine the effects of combined pressure and temperature treatments on ovine quality after processing and during storage. Lamb M. pectoralis profundus samples were pressurised at 200, 400 and 600 MPa at temperatures 20 °C, 40 °C and 60 °C. Both of the pressure and temperature regimes applied had significant effects (p < 0.001) on texture, pH, colour and lipid oxidation. Pressurisation at 200 MPa had a lower (p < 0.001) impact on colour and pH parameters compared to higher pressurisation levels. High pressure processing (HPP) at higher temperatures (60 °C) resulted in lower Warner Bratzler shear force (WBSF) values compared to processing at 20 and 40 °C. Thiobarbituric acid reactive substances (TBARS) values during storage showed an increase of TBARS values with time of storage in all samples studied. Samples pressurised at 400 & 600 MPa at 60 °C resulted in the highest TBARS values at each time analysed.Industrial RelevanceThe growing demand by consumers for more natural, minimally processed convenient food products that are safe, has stimulated food industry interest in high pressure processing (HPP). HPP offers a commercially viable alternative to heat and, used in combination with temperature, also appears to be a promising approach for producing shelf life-stable foods (Balasubramaniam & Farkas, 2008). This has stimulated renewed interest in HPP as an alternative to conventional heat processing. The objective of the study was to examine the impact of pressure–temperature processing on ovine quality parameters after processing and over an extended shelf life. A low value lamb muscle M. pectoralis profundus (brisket) was used to investigate the possibility of adding value to and increasing processing opportunities for this muscle type.