Author
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Solomon, Morse |
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Submitted to: Feedinfo News
Publication Type: Popular Publication Publication Acceptance Date: 11/19/2003 Publication Date: 11/19/2003 Citation: Solomon, M.B. Improving the tenderness of meat with hydrodynamic pressure. Available from: http://www.feedinfo.com/scientificreviews [2003] Interpretive Summary: A variety of techniques has been designed and evaluated for tenderizing meat over the years. These techniques, applied individually or in combination, have included tenderizing enzymes, extended refrigerated aging, temperature conditioning, carcass electrical stimulation, vertebral column or pelvic separation, alternative carcass suspensions, and pressure-heat treatments. However, these techniques are not without problems and concerns. This article reviews results from various studies evaluating the use of hydrodynamic pressure processing (HDP) to tenderize meat. The HDP process has been shown to be effective at improving meat tenderness in a variety of meat cuts and from a variety of species. The differences between HDP performed in a plastic container to that performed in a steel shock wave chamber are discussed. When compared to conventional aging for tenderization, HDP was more effective. Technical Abstract: The HDP process has been shown to be effective at improving meat tenderness in a variety of meat cuts. When compared to conventional aging for tenderization, HDP was more effective. Tenderization occurs in fractions of a millisecond. When energy, space, and labor costs are considered for aging meat with or without additional postmortem tenderization treatments, the HDP process may offer the industry a new alternative for tenderizing meat. |
