Pressure-heat preserved some sarcoplasmic and connective tissue proteins, but caused greater denaturation
of actin than with heat-only samples. The reduction in microbial load with pressure-heat indicated
suitability of the process for ready-to-eat products. Pressure-heat treatment did not affect color, but there was
a decrease in hardness and gumminess, suggesting higher palatability. The reduction in cooking losses, resulting
fromaltered proton compartmentalization, and changes in myofibrillar proteins enhanced product acceptability.
Industrial relevance: The application of high hydrostatic pressure technology for food processing has gainedmuch
interest over recent decades because of its benefits over conventional methods.