Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: August 7, 2007
Publication Date: N/A
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 stimulations, vertebral column or pelvic separation, alternative carcass suspensions, and pressure-heat treatments. However, these techniques are not without problems and concerns. This book chapter reviews results from various studies evaluating the use of hydrodynamic pressure processing (HDP) to tenderize and sanitize meat. The HDP process has been shown to be very effective at improving meat tenderness in a variety of meat cuts and from a variety of species. When compared to conventional aging for tenderization, HDP was more effective. HDP as a non-thermal process for possible food safety enhancements is also discussed.
The hydrodynamic pressure process (HDP) has been shown to be very 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 meat industry a new alternative for tenderizing meat. The use of HDP for possible food safety enhancements is also discussed.