|Chase, Chadwick - Chad|
Submitted to: Journal of Muscle Foods
Publication Type: Peer reviewed journal
Publication Acceptance Date: 7/11/2005
Publication Date: 1/10/2006
Citation: Liu, M., Solomon, M.B., Vinyard, B.T., Callahan, J.A., Patel, J.R., West, R., Chase, C.C. 2006. Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from brahman cattle. Journal of Muscle Foods. 17:79-91. Interpretive Summary: Tenderness inconsistency is a major problem in the beef industry. Hydrodynamic pressure processing (HDP) and blade tenderization (BT) are two methods to tenderize meat. Frozen and thawed top rounds from Brahman cattle were treated by HDP, BT and BT followed by HDP (BT+HDP) and their tenderization ability was evaluated over seven days of refrigeration storage. All three treatments provided tenderization on the day of treatment. During storage, BT treated steaks did not improve in tenderness and had the same tenderness as the controls on Day 7. HDP and BT+HDP treated steaks continued to improve in tenderness during storage and provided the greatest overall tenderness improvement.
Technical Abstract: Tenderization effects of hydrodynamic pressure processing (HDP), blade tenderization (BT) and a combination of BT followed by HDP (BT+HDP) were evaluated for twelve top rounds from Brahman cattle selected for toughness. Warner-Bratzler shear testing was performed on the day of treatment (D0) and after storage (D7). On D0, BT and HDP had tenderness improvements of 18 percent and BT+HDP had 14 percent improvement compared to control steaks. Tenderness increased (P<0.05) for HDP and BT+HDP treatment between D0 and D7; whereas, tenderness did not change for BT treatment. Control samples had an increase (P<0.05) in tenderness due to aging alone (20 percent improvement). Overall tenderness improvements for BT+HDP and HDP (D7) vs. control (D0) were 37 percent and 29 percent, respectively. BT provided instant tenderization but without any additional improvement in aging. HDP and BT+HDP provided instant tenderization that also increased over time and provided the greatest amount of overall improvement in tenderness.