Improving Tenderness Of Goose Breast By Ultra-High Pressure

Ultra-high pressure treatment was used to tenderize the goose meat. The conditions of ultra-high pressure were optimized by response surface methodology. Goose meat was subjected to ultra-high pressures of 100, 200, 300, 400, and 500 MPa for 10, 15, 20, 25, and 30 min at 20 degrees C, respectively. Subsequently the cooking loss rate, water holding capacity, texture, and scanning electron microscope of the products were determined. The pressure and holding time significantly influenced the hardness values (p < 0.05), but did not significantly affect cooking loss rate and water holding capacity (p > 0.05). The hardness significantly decreased after ultra-high pressure treatment. Scanning electron microscope analysis showed that fracture of the rod-like muscle was observed in ultra-high pressure treated samples. Response surface methodology results showed that pressure (213 MPa) and holding time (15.35 min) at 20 degrees C was helpful to decrease the hardness of goose breast.