ABSTRACT
Meat Products .................................................................................. 211 8.6 Conclusion.................................................................................................... 211 Acknowledgments.................................................................................................. 212 References.............................................................................................................. 212
Professor P. W. Bridgman (1914), a pioneer of high-pressure physics, reported that raw egg albumen and yolk in a shell were coagulated under high hydrostatic pressure of 500 to 600 MPa without the disruption of the shell. This observation suggested that the high hydrostatic pressure (high pressure) was a useful tool for food processing instead of heat treatment. However application of high pressure for food processing was almost ignored until the onset of the project “Development of HighPressure Technologies and Fermentation Using Dense-Mass Cultivation,” which was supported by the Ministry of Agriculture, Forestry and Fisheries (1989) in Japan. Exceptionally, Australian meat scientists have carried out the application of high pressure to meat since the early 1970s (Macfarlane 1973; Bouton, Ford, Harris, Macfarlane, O’Shea 1977). Since the onset of the projects in Japan, the application of high pressure for food processing has attracted much attention in Japan and Europe because changes in the properties of food materials induced by pressurization proceed in a different manner from the properties of heat processing (Cheftel 1992; Hayashi 1992; Johnston 1995; Knorr 1996). Several pressure-processed foods have already been placed on the market. (Suzuki 2002).
