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Title: Application of HDP before or after marination to improve the quality of pork loins

item Liu, Martha
item Bowker, Brian
item Paroczay, Ernest
item Eastridge, Janet
item Solomon, Morse

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/11/2008
Publication Date: 6/22/2008
Citation: Callahan, J.A., Liu, M., Bowker, B.C., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Application of HDP before or after marination to improve the quality of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 63.

Interpretive Summary:

Technical Abstract: Hydrodynamic pressure processing (HDP) is a unique method to tenderize meat. Limited research has been reported on the effects of HDP on the quality of enhanced pork products. The objective of this study was to evaluate the effect of applying HDP before and after marinade injection in pork loins. Twenty-four hot boned, frozen/thawed pork loins were divided into three sections and randomly assigned to three treatments: marinated and non-HDP-treated (C), HDP-treated then marinated (B), and marinated then HDP-treated (A). All pork loin sections were injected with a salt, phosphate, and water solution to 110 percent of original weight, tumbled 3 hrs, and then held overnight (1 deg C). Pork loins designated for HDP were vacuum packaged, placed inside a plastic explosive container filled with water and a binary explosive was detonated to create the shock wave. After marination and HDP treatments, sections were cut into 2.54 cm steaks and evaluated for processing parameters, Warner-Bratzler shear (WBS) (d0 and d7) and instrumental Texture Profile Analysis (TPA) (d1). No significant difference was found between C and HDP-treated sections for pump percentage before or after tumbling, and pumped yield. In spite of the fact that pump yield was not significant, higher pump yields were obtained with HDP-treated samples (3.70-4.75 percent) compared to control (2.59 percent). Regardless of when the HDP treatment occurred, A and B were significantly (P<0.05) more tender than C (2.88 and 3.00 vs 3.15 kgf, respectively). WBS values on d7 were significantly (P<0.05) lower than d0 for all treatments. Texture parameters for hardness, cohesiveness, springiness, and chewiness were not significantly affected by HDP treatment. Although not significantly different, A and B hardness values trended lower than C. Based on the results of this study, HDP treatment improved the quality of enhanced pork products and may be applied before or after the marination step.