African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 942

Full Length Research Paper

Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages

Hugo Rangel Fernandes
  • Hugo Rangel Fernandes
  • 1Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro - RJ, Brazil. 2Uninassau College, Belém - PA, Brazil.
  • Google Scholar
Rosires Deliza
  • Rosires Deliza
  • Embrapa Food Agribusiness, Rio de Janeiro - RJ, Brazil.
  • Google Scholar
Otavio Cabral Neto
  • Otavio Cabral Neto
  • Department of Natural Resources, Federal Institute of Education, Science and Technology of Tocantins (IFTO), Tocantins - TO, Brazil.
  • Google Scholar
Caroline Mellinger Silva
  • Caroline Mellinger Silva
  • Embrapa Food Agribusiness, Rio de Janeiro - RJ, Brazil.
  • Google Scholar
Natália Inagaki de Albuquerque
  • Natália Inagaki de Albuquerque
  • Embrapa Eastern Amazon, Belém - PA, Brazil.
  • Google Scholar
Thayrine Rodrigues Martins
  • Thayrine Rodrigues Martins
  • Department of Food Technology, Federal University of Rio de Janeiro (UFRJ), Seropédica - RJ, Brazil.
  • Google Scholar
Amauri Rosenthal
  • Amauri Rosenthal
  • Embrapa Food Agribusiness, Rio de Janeiro - RJ, Brazil.
  • Google Scholar


  •  Received: 02 August 2022
  •  Accepted: 19 September 2022
  •  Published: 30 September 2022

Abstract

This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set pressure followed by immediate depressurization. In adult animals, the shear force decreased as pressure increased, with an increase in meat tenderness at pressures above 200 MPa (P ≤ 0.05). The electrophoresis results showed changes in the protein profiles of animals of both ages subjected to the different pressure levels, with different degrees of protein denaturation. The results suggest that high hydrostatic pressure was effective in tenderizing the meat of adult peccaries and influenced its color, with potential positive effects on meat quality. Future studies should further explore how consumers perceive these aspects.

 

Key words: Peccary, color, texture, cooking loss, high hydrostatic pressure (HHP).