Evaluation of high hydrostatic pressure and different genetic groups of cattle on meat quality parameters

The study evaluated the effects of high hydrostatic pressure (HHP) on the physicochemical, structural, and proteomic properties of beef from three genetic groups: Caracu, Angus x Caracu, and Nelore. Treatments with HHP at 100 and 200 MPa did not significantly alter water mobility, exudate during thawing and pressurization, or the electrophoretic profile of the main myofibrillar proteins, maintaining the structural integrity of the muscle matrix. However, a significant reduction in shear force was observed, especially at 200 MPa, indicating potential for tenderization. Sarcomere length did not vary between genotypes, but atomic force microscopy (AFM) proved effective in ultrastructural analysis, being useful for evaluating sensory attributes. Electrophoretic analyses revealed differences in the myosin light chain between genotypes, suggesting genetic influence without a direct effect of pressure. Nuclear magnetic resonance (NMR) data showed that water distribution is more related to myofibrillar integrity and cytoskeletal proteins than to genetic factors. The study highlights the importance of combining HHP with advanced techniques such as AFM and NMR to improve meat tenderness and understand the molecular mechanisms that influence its texture, reinforcing the interaction between genetics, muscle structure, and processing technology.