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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°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°C was helpful to decrease the hardness of goose breast.