Submitted to: Journal of Muscle Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 5, 1998
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-supersonic shock wave in water. The Hydrodyne process was effective at reducing the toughness of meat from callipyge lamb band its effect was further enhanced when carcass electrical stimulation wa included as a postharvest treatment in combination with the Hydrodyne process. Results suggest successful tenderization of lamb, particularly callipyge lamb with the Hydrodyne process.
The effectiveness of the Hydrodyne process and low voltage carcass electrical stimulation (ES), either alone or in combination, for tenderizing muscle from callipyge and normal lambs was evaluated. One hundred g of explosive was used for the Hydrodyne treatment. Reductions in shear force with magnitudes of 33 to 67 percent were observed for the Hydrodyne treatment for the longissimus (LM) muscle from callipyge and normal lambs, respectively. Carcass ES had no effect (P>.05) on either callipyge or normal lamb shear values. However, ES improved the response (48 percent) of the Hydrodyne treatment in the LM of callipyge lamb. Shear force for semitendinosus muscles averaged 3.53 kg and showed no response to either tenderizing treatment. Results suggest successful tenderization of lamb, particularly callipyge LM, with the Hydrodyne process.