Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages

This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in post-rigor period, on physical and chemical parameters meat (Longissimus thoracis et lumborum) peccary (Tayassu tajacu) obtained from animals different ages. Pressures ranged 100 400 MPa were muscle young (19 months) adult (38 for time required reach set followed by immediate depressurization. In animals, shear force decreased as increased, with an increase tenderness at pressures above 200 (P ≤ 0.05). The electrophoresis results showed changes protein profiles both ages subjected levels, degrees denaturation. suggest that was effective tenderizing peccaries influenced its color, potential positive effects quality. Future studies should further explore how consumers perceive these aspects.   Key words: Peccary, texture, cooking loss, (HHP).