Submitted to: Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: April 27, 2007
Publication Date: July 28, 2007
Citation: Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 094-05.
Tenderness and water-holding capacity are meat quality characteristics important to both consumers and processors. Hydrodynamic pressure processing (HDP) is a novel technique for tenderizing meat using high pressure shockwaves. The effects of combining HDP and postmortem aging treatments on pork quality are not well understood. The objective of this study was to determine the effect of HDP and aging treatments on the Warner-Bratzler shear force (WBSF) and drip loss in frozen/thawed pork loins. Boneless pork loins (n=12) were split in half, with one end randomly assigned to HDP treatment and the other serving as a control. Following treatment on day 0, three chops were removed from each half. WBSF measurements were performed on day 0 and after aging 7 days. One chop was used for drip loss measurements on days 1, 4, and 7. Loins exhibited a significant HDP by aging interaction for WBSF. At day 0, control and HDP samples did not differ in WBSF (4.83 vs. 4.59 kgf). After 7 days of aging, HDP treated samples were significantly more tender than controls (4.17 vs. 3.46 kgf). Compared to controls at day 0, aging for 7 days decreased WBSF 14 percent whereas combining HDP and aging treatments decreased WBSF 28 percent. Drip loss increased with aging in both control and HDP samples. The increase in drip between 1 and 4 days and between 4 and 7 days was similar for control and HDP samples. Data suggest that HDP enhances aging tenderization in frozen/thawed pork loins with minimal impact on drip loss formation between 1 and 7 days of aging.