Effect of hydrostatic pressure on some quality properties in Iraqi rams and calves’ meats

Two experiments have been conducted in this research to determine the effects of hydrostatic pressure on Iraqi rams and calves’ meats. (One experiment for each kind of meat), Four treatments were designed for each experiment: control with no hydrostatic pressure, T1 with 100 bar exposed pressure, T2 with 200 bar and T3 with 300 bar. The pressures were generated and handled via a device designed and manufactured for this goal. The studied properties were water holding capacity WHC, thaw loss, fragmentation index FI, myofibril fragmentation index MFI, protein solubility and shear force. All these properties are strongly related to meat tenderness. All studied properties were affected significantly by applying hydrostatic pressure on meat samples to rams and calves’ meat samples. Therefore, exposing the meat to hydrostatic pressure enhances its tenderness-related properties. Keywords: hydrostatic pressure; tenderness; Protein solubility.