3.3. The effect of HPP on Sensory Quality
The organoleptic quality of meat and seafoods includes all the characteristics that make them appetizing. The visual aspect and the flavor are critical parameters in the purchasing and consumption of such products. Although meat color is mainly related to protein integrity, flavor is thought to have a more complex origin, involving proteins and lipids. Because HPP has a significant influence on these food components, sensorial analyses are essential to evaluate the consumers' acceptance of pressurized meat and seafood products.
3.3.1. HPP's Effects on Meat Color
Meat discoloration by high pressure has been observed repeatedly and represents a significant hindrance to the commercialization of fresh meat (particularly ...