Submitted to: Journal of Food Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 12/10/2001
Publication Date: 1/17/2002
Citation: SCHILLING, M.W., CLAUS, J.R., MARRIOTT, N.G., SOLOMON, M.B., EIGEL, W.N., WANG, H. NO EFFECT OF HYDRODYNAMIC SHOCK WAVE ON PROTEIN FUNCTIONALITY OF BEEF MUSCLE. JOURNAL OF FOOD SCIENCE. 2002. v. 67. p. 335-340. Interpretive Summary: Research on hydrodynamic pressure processing (HDP) has demonstrated an increase in meat tenderness with a concomitant decrease in required aging time to attain high-quality products. This project was initiated to determine if HDP treatment affects the protein functionality of beef muscle for meat sources destined for sausage manufacturing, restructured meats and ground beef. Boneless beef bottom rounds were treated with three different levels of HDP and selected protein functionality properties were evaluated. After HDP the intact muscles were sliced into beef trim and converted into frankfurters. Meat protein characteristics were not affected by HDP. Results suggest that beef trim can be used from HDP-treated beef interchangeably with normal beef trim in the production of further processed products.
Technical Abstract: The protein functionality of meat proteins after treatment with hydrodynamic shock wave was determined. Frankfurters (cooked to 71 deg C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the hydrodynamic shock waves (HSW) did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P>0.05) by HSW. These results suggested that beef trim obtained from HSW-processed meat could be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein was not affected significantly by the HSW process.