01881naa a2200277 a 450000100080000000500110000800800410001902400360006010000210009624501350011726000090025252010540026165000100131565000120132565000270133765300170136465300300138165300120141170000150142370000200143870000170145870000260147570000190150170000180152077300650153821471822022-10-10       2022    bl uuuu     u00u1 u    #d7 aDOI: 10.5897/AJFS2022.22182DOI1 aFERNANDES, H. R.  aEffect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages.h[electronic resource]  c2022  aThis study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set pressure followed by immediate depressurization. In adult animals, the shear force decreased as pressure increased, with an increase in meat tenderness at pressures above 200 MPa (P ? 0.05). The electrophoresis results showed changes in the protein profiles of animals of both ages subjected to the different pressure levels, with different degrees of protein denaturation. The results suggest that high hydrostatic pressure was effective in tenderizing the meat of adult peccaries and influenced its color, with potential positive effects on meat quality. Future studies should further explore how consumers perceive these aspects.  aColor  aTexture  aTecnologia de Alimento  aCooking loss  aHigh hydrostatic pressure  aPeccary1 aDELIZA, R.1 aCABRAL NETO, O.1 aSILVA, C. M.1 aALBUQUERQUE, N. I. de1 aMARTINS, T. R.1 aROSENTHAL, A.  tAfrican Journal of Food Sciencegv. 16, n. 9, 215-225, 2022.