DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

Hydrostatic high-pressure/temperature treatments were conducted at low (10 degreesC) and high temperatures (60, 70, and 80 degreesC) on different types of meat batters. Pressure-induced effects on proteins were intensified by sodium chloride molarity at low and high temperatures. Treatments at 10 degreesC under pressurisation yielded net thermal destabilisation effects on meat proteins pertaining either to muscle or batter systems. Heating at usual cooking temperature of 70 degreesC under pressure yielded net stabilising effects on meat batter proteins. Overheating at 80 degreesC was needed for entire protein denaturation. Pork and chicken meats were very similar in behaviour but chicken batters exhibited relatively higher thermal and pressure-induced protein denaturation. Both kinds of physical destabilisation/stabilisation of proteins by pressure-induced effects increased with pressure level.