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United States Department of Agriculture

Agricultural Research Service


item Liu, Martha
item Boarman, Janice
item Solomon, Morse
item Vinyard, Bryan
item Patel, Jitu

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 5/20/2004
Publication Date: 6/20/2004
Citation: Liu, M.N., Callahan, J.A., Solomon, M.B., Vinyard, B.T., Patel, J.R. 2004. Tenderization of brahman top rounds by hydrodynamic pressure processing and blade tenderization [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:52.

Interpretive Summary:

Technical Abstract: Hydrodynamic pressure processing (HDP) and blade tenderization (BT) are two effective methods of tenderizing meat products. Meat from Brahman cattle has been characterized as less tender than other cattle and top rounds are some of the least tender muscles of the beef carcass. The objective of this study was to evaluate the efficacy of HDP, BT and a combination, BT followed by HDP (BT+HDP), for tenderizing Brahman top rounds known to be tough. For this study, twelve Brahman top rounds were selected from a group of frozen samples (shear force range 6.8 - 9.8 kgf). Rounds were thawed before division into two sections and assigned to two of three treatments: BT, HDP or BT+HDP. Two, 2.5 cm thick control steaks, were removed from each section prior to treatment. Sections designated as BT or BT+HDP were passed through a blade tenderizer unit once. HDP and BT+HDP sections were packaged and placed onto a 1.3 cm thick flat metal reflector inside a 98-L suspended plastic container filled with water. A 100g binary explosive was detonated at 31 cm above the meat. All treated sections were cut into two 2.5 cm steaks. One steak from each treatment and controls were cooked to 71 C for textural analysis using the Warner-Bratzler shear test on the day of treatment (D0) and after storage (D7). Each of four replications was comprised of three top rounds so that each treatment was repeated twice within a processing day. Control samples had an increase (P<0.05) in tenderness from D0 to D7 due to aging alone (20 percent improvement). All three treatments were more tender (P<0.05) than the controls at D0. On D0, BT and HDP had tenderness improvements of 18 percent and BT+HDP was improved 13 percent. Tenderness increased (P<0.05) for HDP and BT+HDP between D0 and D7, whereas, BT tenderness did not change. Overall tenderness percent improvement for BT+HDP and HDP D7 vs. control D0 were 37 percent and 29 percent respectively. These results show that HDP and BT+HDP provide greater tenderness after seven days of aging than BT alone.

Last Modified: 10/16/2017
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