The main problem associated with these studies was that the pressure vessel used was only capable of reaching pressures of 150 MPa at the lower range of those necessary to bring about major changes in biopolymers. However they were a useful starting point for later studies and also clearly demonstrated that treatment
of pre-rigor meat at these pressures led to marked increases in tenderness (Kennick, Elgasim, Holmes, & Meyer, 1980; Macfarlane, 1973). Unfortunately the effects were negligible on post-rigor meat at temperatures below about 50 °C.