Description
Pressure cooking of meats uses steam pressure to raise water’s boiling point, enabling rapid collagen gelatinization and Maillard browning at lower temperatures and shorter times.
Technical
Elevated pressure (2–3 bar) raises the boiling point of water to 120–150 °C, which allows collagen to convert to gelatin within 30–60 min at 2 bar and 15–20 min at 3 bar. The high pressure also lowers the activation energy for the Maillard reaction, promoting browning and flavor development at temperatures that would otherwise be unattainable in conventional boiling. The sealed environment reduces water activity, limiting microbial growth while preserving heat‑labile nutrients through shortened cooking times.
Science
Primary Reaction
Collagen gelatinization and Maillard browning
Sensory Profile
Aroma ()
Origin & History
Civilization