The effect of pressure-assisted heating on the water holding capacity of chicken batters

A beneficial threshold pressure of between 300 and 400 MPa was found, below which the water holding capacity was improved, and above which water holding capacity was reduced. As the effect of high pressure on physical properties and sterilization were not always consistent, this finding reminds the meat industry need to adopt a suitable pressure to achieve a balance between physical properties and sterilization. The low filed nuclear magnetic resonance could be adopted in a routine examination of product quality.