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United States Department of Agriculture

Agricultural Research Service


item Solomon, Morse

Submitted to: Cattlemen's Congress
Publication Type: Proceedings
Publication Acceptance Date: 7/8/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: Consumers consider meat tenderness to be one of the most important characteristics in beef and is only second to meat safety concerns. The Hydrodyne process uses a small amount of high energy explosive to generate a hydrodynamic-supersonic shock wave in water. The Hydrodyne process was effective at reducing the toughness of beef by as much as 70 percent in cuts that were inherently lacking in acceptable tenderness. Increasing the quantity of explosive and moving the explosive charge closer to the meat to be tenderized (which increases the pressure front generated) results in enhanced improvement in tenderness and consistency. Results suggest a possible alternative for the industry to consider for tenderizing and making beef products more uniform in tenderness.

Technical Abstract: Studies were performed to determine the ideal combination for successful tenderization of beef that is inherently tough. Combinations of quantity and location of the exposure charge were evaluated using small scale containers and a large commercial prototype system. Increasing the quantity and moving the explosive charge closer to the meat enhanced the performance eof the Hydrodyne process. The small scale containers yielded results that were more consistent from one repetition to the next compared to the large scale system.

Last Modified: 06/24/2017
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