Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Proceedings
Publication Acceptance Date: August 29, 1997
Publication Date: N/A
Interpretive Summary: Consumers consider tenderness to be one of the most important characteristics in meat--and is only second to food/meat safety concerns. The Hydrodyne process uses a small amount of high energy explosive to generate a hydrodynamic shock wave in water. The Hydrodyne process was equally as effective in enhancing tenderness as aging meat more than 14 days under refrigeration (33 vs. 37 percent improvement, respectively). Microscopic observations of Hydrodyned muscle tissue reveal physical disruptions of structural proteins within the muscle cell structure.
The Hydrodyne process was effective in improving meat tenderness in beef. When compared to conventional tenderization techniques (aging of beef), it was as effective as aging meat for an additional 14 to 32 days under refrigeration. The Hydrodyne process also reduced to tenderness variability within a piece of meat. Ultrastructural alterations in the muscle after Hydrodyne treatment revealed physical disruptions occurring in I-band regions adjacent to the Z-lines.