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United States Department of Agriculture

Agricultural Research Service

Title: The Effect of Hydrodynamic Pressure Treatment on Color and Odor Changes of Vacuum Packaged Koshered Meat

Authors
item Holzer, Zvi - VISITING SCIENTIST
item Williams Campbell, Anisha
item Berry, Bradford
item Spanier, Arthur
item Solomon, Morse

Submitted to: Twelth Annual Meeting on Dairy Cattle Science
Publication Type: Proceedings
Publication Acceptance Date: March 31, 2000
Publication Date: N/A

Interpretive Summary: One of the main problems of the salted meat from the koshering process is loss of red attractive color. Vacuum packaged koshered meat has been criticized for undergoing a rapid color change (turns brown) and an odoriferous odor formation during refrigeration. It was our assumption that the hydrodynamic pressure process may interfere with the koshering, salting, effects as for microbial growth and protein and lipids oxidations as expressed by color and odor changes. The objective of the present study was to assess the quality, relative to microbial growth and oxidation effects, of koshered meat as affected by the hydrodynamic pressure process. An experiment consisting of two trials, with four similar treatments, was carried out on strip loins removed from Angus crossbred steers carcasses. The treatments were as follows: 1) control - non treated; 2) koshered treated meat; 3) hydrodynamic pressure treated; 4) the combination of koshering followed by hydrodynamic pressure treatment. The results showed that hydrodynamic pressure was more effective in inhibiting the normal spoilage microflora than salting or the combination of salting and hydrodynamic pressure. Color stability and odor were subjectively evaluated by a panel, and objectively by means of a Minolta meter. Both panel observations as well as the objective color measurements indicated a dramatic discoloration of the salted meat. This discoloration was prevented by the hydrodynamic pressure treatment. It appears that the hydrodynamic pressure treatment has the potential to diminish the undesirable effects of the koshering process on beef.

Technical Abstract: Vacuum packed koshered meat is well known for undergoing a rapid color change (turns brown) in combination with an odoriferous odor formation during refrigeration. Hydrodynamic pressure technology is a new strategy for tenderizing meat. The objective of the presented study was to assess the quality in regard to microbial growth and oxidation effects of koshered meat as affected by the hydrodynamic pressure process. An experiment consisting of two trials (#1 and #2) with four similar treatments was carried out on strip loins removed from Angus crossbred steer carcasses. The treatments were as follows: (1) control (C)- non-treated; (2) koshered meat (K); (3) hydrodynamic pressure treatment (H); (4) the combination of koshering followed by hydrodynamic pressure (KH) treatment. The results showed that hydrodynamic pressure was more effective in inhibiting the normal spoilage microflora than salt or the combination. Color stability and odor were assessed subjectively by a panel consisting of three experienced persons, and objectively by means of a Minolta apparatus. The panel observations and the objective color measurements indicated a dramatic discoloration of the salted meat. This discoloration was avoided by the Hydrodyne treatment. It appears that the hydrodynamic pressure treatment has the potential to diminish the undesirable effects of the koshering process on beef.

Last Modified: 9/10/2014
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