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Title: Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins

Author
item Bowker, Brian
item Liu, Martha
item BOARMAN, JANICE
item Solomon, Morse

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2010
Publication Date: 4/14/2010
Citation: Bowker, B.C., Liu, M., Callahan, J.A., Solomon, M.B. 2010. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins. Journal of Food Science. 75(4):S237-S244.

Interpretive Summary: Development of postharvest meat processing techniques is essential to improving the product uniformity, quality, and consumer acceptability of whole muscle meat products. Brine-injection and marination are increasingly being used to produce moisture-enhanced whole muscle products. Hydrodynamic pressure processing (HDP) is a novel postharvest processing technique that has been shown to improve the tenderness of fresh, non-enhanced muscle cuts. This study investigated the effects of HDP on brine-injected pork loins. HDP was found to not only improve the final meat quality but to also enhance brine retention and product yield. Thus, HDP has potential benefits to both consumers and processors of moisture-enhanced pork loins.

Technical Abstract: The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the processing characteristics and final meat quality of moisture enhanced pork loins. Boneless pork loins (n=24) were split into three portions and assigned treatments: control, HDP before or HDP after brine-injection and vacuum-tumbling. Pork loins were injected with a salt, phosphate, and water solution to 110% of original weight on day 0, tumbled 3 h, and then held overnight. Meat quality and protein characteristics were measured on day 1 and day 8. HDP treated loins had greater (P<0.05) brine retention after overnight equilibration and a higher (P<0.05) final product yield than controls. Overall, aging from day 1 to day 8 had a stronger effect on meat quality characteristics than either of the HDP treatments. Aging from day 1 to day 8 resulted in lower (P<0.0001) Warner-Bratzler shear force values and lower (P<0.0001) expressible moisture. When the drip loss data from HDP treatments were pooled, HDP samples had lower drip loss values than controls. L* and b* measurements exhibited significant HDP by aging interaction effects, but a* was not influenced by either HDP or aging. Myofibrillar protein solubility and gel electrophoresis measurements of protein degradation were influenced by aging treatments. Data from this study suggest that HDP may have beneficial effects on the processing and final product quality of moisture enhanced pork loins.