|Long, John - JOHN LONG AND ASSOCIATES|
|Carpenter, Charles - UTAH STATE UNIV|
Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Proceedings
Publication Acceptance Date: August 8, 1995
Publication Date: N/A
Interpretive Summary: Increasing demand for leaner meats with less fat has resulted in the production of tougher meat. The recently discovered Callipyge gene in lambs which promotes muscle hypertrophy also, unfortunately, produces tough meat. The Hydrodyne process which uses a small amount of explosive to generate a shock wave in water significantly tenderized rib chops from Callipyge lambs. This improvement in tenderness was equal to and often better than the improvement observed when using other methods for tenderizing meat (e.g., aging, electrical stimulation or calcium chloride injection). Results suggest that tenderizing meat with the Hydrodyne process presents a potentially revolutionary change in the way the meat industry can tenderize meat and save on energy, space and labor costs.
Technical Abstract: Seven lambs (six possessing the Callipyge gene) were slaughtered at 62 kg live wt. Carcasses from these lambs either received 21 volts of electrical stimulation immediately after slaughter or no stimulation. Stimulated carcasses were temperature conditioned for 1 hour postmortem. Loin (LM) samples received additional postmortem tenderization which included 8, 15 or 22 d of aging (2 deg C) or a .3 percent injection of calcium chloride t 10 percent of the fresh muscle (LM) weight coupled with postmortem aging 8, 15 or 22 d (2 deg C). The Hydrodyne process which involves a small amount of explosive (100 g) to generate a shock wave in water was used to tenderize LM samples from the adjacent racks of lamb. The Hydrodyne process significantly tenderized (as much as a 42 percent improvement) the rib chops. This improvement was equal to and often better than the improvement observed when using the other methods.