Author
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Solomon, Morse |
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Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Proceedings Publication Acceptance Date: 7/1/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Tenderness is considered by consumers to be the most important characteristic in meat quality, second only to meat safety. An extensive amount of research during the past 50 years has been devoted to improving the tenderness and quality consistency of meats. The Hydrodyne process uses a small amount of high energy explosive to generate a supersonic, hydrodynamic shock wave in liquid medium (water). The shock wave targeted at approximately 10,000 psi at the contact surface of the meat instantaneously tenderizes meat that inherently is lacking in acceptable tenderness. The Hydrodyne process proved to be extremely effective in improving meat tenderness in beef, pork and lamb samples. When the Hydrodyne process was compared to conventional tenderization techniques it was as effective as, and in several instances superior to, the conventional techniques (e.g., aging). When energy, space and labor costs are considered dfor aging meat with or without additional postmortem tenderizing treatments, a major savings may be realized using the Hydrodyne process as an alternative method for tenderizing meat Technical Abstract: The Hydrodyne process was effective in improving meat tenderness in beef, pork and lamb. When compared to conventional tenderization techniques, it was as effective, and in several instances superior to conventional techniques (e.g., aging). Tenderization occurs in less than a millisecond. The Hydrodyne process usually results in a more uniform tenderized product. .Performance differences have been observed between the small scale containers compared to the large scale commercial prototype system, with the small scale containers proving to be more effective and consistent. |
